Pappardelle with slow-cooked beef and mushrooms recipe
 This rich meat pasta recipe is perfect for bringing a bit of luxury to your mid-week meals. 2 tbsp olive oil400g/14oz stewing beef, cubed 700ml/1¼ pints hot water or beef stock300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly slicedsalt and freshly ground black pepper 2 tbsp olive oil 400g/14oz stewing beef, cubed 700ml/1¼ pints hot water or beef stock 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced salt and freshly ground black pepper 400g/14oz vine-ripened tomatoes, each cut into eight wedges handful chopped fresh basil leaveshandful chopped fresh flatleaf parsley leaves1½ tsp red wine vinegarsalt and freshly ground black pepper 400g/14oz vine-ripened tomatoes, each cut into eight wedges handful chopped fresh basil leaves handful chopped fresh flatleaf parsley leaves 1½ tsp red wine vinegar salt and freshly ground black pepper 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve1 heaped tbsp butter, softened40g/1½oz freshly grated parmesan 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve 1 heaped tbsp butter, softened 40g/1½oz freshly grated parmesan Method Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan.