Pappardelle with slow-cooked beef and mushrooms

Pappardelle with slow-cooked beef and mushrooms
12 Ingredients
  • 2 tbsp olive oil
  • 400g/14oz stewing beef, cubed
  • 700ml/1¼ pints hot water or beef stock
  • 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
  • Salt and freshly ground black pepper
  • 400g/14oz vine-ripened tomatoes, each cut into eight wedges
  • Handful chopped fresh basil leaves
  • Handful chopped fresh flatleaf parsley leaves
  • 1½ tsp red wine vinegar
  • 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
  • 1 heaped tbsp butter, softened
  • 40g/1½oz freshly grated parmesan
Nutrition
550
28% daily value
4 servings
                                       
                                           
     

Fat

29% 19

Saturated

34% 7

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

19% 57

Carbs (net)

- 52

Fiber

18% 5

Sugars

- 7

Sugars, added

- 0

Protein

81% 40

Cholesterol

26% 77

Sodium

53% 1269

Calcium

19% 190

Magnesium

23% 95

Potassium

29% 1379

Iron

26% 5

Zinc

68% 8

Phosphorus

79% 555

Vitamin A

13% 113

Vitamin C

23% 21

Thiamin (B1)

25% 0

Riboflavin (B2)

56% 1

Niacin (B3)

68% 11

Vitamin B6

72% 1

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

101% 2

Vitamin D

2% 0

Vitamin E

13% 2

Vitamin K

76% 91
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