Pappardelle with beef
- Good Food team
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Serves 6
Easy
Prep: 10 mins
Cook: 25 mins
Plus 4 hours for the beef stew
A star rating of 4.1 out of 5.11 ratingsRate
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Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce - you're bound to be going back for seconds
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Beef with red wine & carrots
A star rating of 4.8 out of 5.93 ratings
Ingredients
Nutrition
Units:
MetricUS
-
½ quantity beef
with red wine & carrots (see 'Goes well with')
-
400g can chopped tomato
-
500g pappardelle
pasta
-
grated parmesan
to serve
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Nutrition: per serving
-
kcal596
-
fat15g
-
saturates4g
-
carbs76g
-
sugars10g
-
fibre5g
-
protein41g
-
salt0.57g
low
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Method
-
step 1
First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
-
step 2
Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
-
step 3
Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.
Recipe from Good Food magazine, March 2010
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A star rating of 4.1 out of 5.11 ratings
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