Pappardelle with beef
Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce - you're bound to be going back for seconds
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Plus 4 hours for the beef stew
- First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
- 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.
- Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.
Per serving
596 kcalories, protein 41g, carbohydrate 76g, fat 15 g, saturated fat 4g, fibre 5g, sugar 10g, salt 0.57 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/353608/
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Ingredients
- ½ quantity beef with red wine & carrots (see 'Goes well with')
- 400g can chopped tomatoes
- 500g pappardelle pasta
- grated Parmesan , to serve
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Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Plus 4 hours for the beef stewIngredients
- ½ quantity beef with red wine & carrots (see 'Goes well with')
- 400g can chopped tomatoes
- 500g pappardelle pasta
- grated Parmesan , to serve
Per serving
596 kcalories, protein 41g, carbohydrate 76g, fat 15 g, saturated fat 4g, fibre 5g, sugar 10g, salt 0.57 g
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24 March 2010
Beth rated this recipe
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05 September 2010
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02 October 2010
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31 December 2010
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12 January 2012
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