Recipe: Braised Beef With Pappardelle
Good food can take time but this slow cooked beef is definitely worth it in the end. It's cooked in an amazing sauce flavoured with white wine, passata and porcini mushrooms.
We made some fresh pasta to go with it, which is easier than you might think... you don't even need a pasta machine!
- 270 g plain flour
- 3 eggs
- 20 g dried porcini
- 450 g stewing steak
- 1 onion
- 2 carrots
- 2 sticks celery
- 2 cloves garlic
- 2 glugs olive oil
- 50 g pancetta cubes
- 1 tbsp tomato purée
- 200 ml white wine
- 150 ml passata
- 150 ml beef stock
- 2 bay leaves
- 1 handful fresh parsley, chopped
- 1 chunk Parmesan
Make The Pasta Dough
Combine the flour and the eggs with a pinch of salt in a bowl.
knead until you have a smooth dough.
Rest the dough in the fridge for at least 30 minutes.
Soak The Mushrooms
Boil a kettle and pour a cup of hot water over the porcini mushrooms to soak.
Toss The Beef In Flour
Cut the beef into large cubes and toss them in seasoned flour.
Peel and dice the onion, carrots and celery into small cubes, then mince the garlic.
Brown The Beef
Pour the oil into a large saucepan over a high heat and chuck in the beef.
Brown the beef well on all sides before removing to a plate for a moment.
Throw the pancetta, onion, carrots, celery and garlic into the same pan.
Chuck In Mushrooms & Wine
Fry the veg for 3-4 minutes until a bit softer, then stir through the tomato purée.
Squeeze the liquid from the porcini mushrooms, roughly chop them and add to the pan saving the liquid for later.
Pour in the wine and let it bubble away for a few minutes before adding in the passata, stock, reserved porcini liquid and the bay leaves.
Simmer The Beef
Add the beef back into the pan, cover and set the heat very low.
Cook for 2 hours, then uncover and cook for a further 1/2 hour.
Roll The Pasta
Roll the pasta dough to about 2mm thick using a pasta machine or a rolling pin on a floured surface.
Cut it into long strips about 1.5cm wide by gently folding the pasta over onto itself and slicing through several layers at once (or use a pasta machine attachment).
Cook The Pasta
Boil a large pan of salted water and pour in a glug of oil.
Lower in the pasta and cook for 2-3 minutes so that it is just cooked, then drain.
Serve Up Family Style!
Scatter the chopped parsley into the beef and another glug of oil over the pasta just before serving.
Serve as a big plate of pasta alongside the pot of beef, with Parmesan and fresh parsley on the side for everyone dig in!
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