Beef and Mushroom Pappardelle recipe - ingredients, nutrition and when to eat it
This pasta pairs wide pappardelle noodles with a slow-simmered ragù of beef and mushrooms.
This pasta pairs wide pappardelle noodles with a slow-simmered ragù of beef and mushrooms. The rich, savory sauce clings to the noodles, making it a hearty choice for a chilly evening.
Western · 55 minutes to cook
Tips: Adding all the beef at once can release too much liquid. If your pot is small, brown it in batches.
Tips: Simmer the sauce slowly over low heat so the beef turns tender and the mushrooms infuse it with flavor.
Tips: Finish the noodles in the sauce with a little pasta water so the sauce clings to them better.
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Ingredients (1 serving)
- Cooked pappardelle — 180 g
- Lean beef — 100 g
- Mushrooms — 100 g
- Onion — 0.5 pc
- Garlic — 2 pc
- Tomato paste — 1 Tbsp
- Red wine — 50 ml
- Beef broth — 150 ml
- Olive oil — 1 Tbsp
- Butter — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp
- Parmesan cheese — 10 g