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
317
16% daily value
4 servings
                                       
                                            low-​carb
     

Fat

27% 18

Saturated

33% 7

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

3% 10

Carbs (net)

- 8

Fiber

10% 2

Sugars

- 5

Sugars, added

- 0

Protein

65% 32

Cholesterol

26% 77

Sodium

47% 1123

Calcium

18% 176

Magnesium

15% 62

Potassium

26% 1237

Iron

21% 4

Zinc

60% 7

Phosphorus

62% 437

Vitamin A

13% 113

Vitamin C

23% 21

Thiamin (B1)

21% 0

Riboflavin (B2)

53% 1

Niacin (B3)

62% 10

Vitamin B6

65% 1

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

101% 2

Vitamin D

89% 13

Vitamin E

13% 2

Vitamin K

75% 90

Sugar alcohols

- 0

Water

- 418
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