- ½ quantity beef with red wine & carrots (see 'Goes well with')
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 400g can chopped tomato
- 500g pappardelle pasta
- grated parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.