Name: Beef and parsnip ragu with pappardelle
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 1/4 cup olive oil; 750 gram beef chuck steak, trimmed, cut into 2cm cubes; 1 tablespoon seasoned flour; 1 onion, chopped; 400 gram can diced tomatoes; 2 parsnips, peeled, cut into 1cm cubes; 1/2 cup water; 2 tablespoon balsamic vinegar; 2 tablespoon thyme leaves, plus extra to serve; 1 tablespoon Dijon mustard; 350 gram pappardelle; finely grated parmesan to serve

Beef and parsnip ragu with pappardelle

This delicious recipe sees tender beef and parsnip ragu tossed through silky ribbons of pappardelle pasta. At only $4.20, this is the perfect meal to serve for a tasty yet budget-friendly family meal

Serves 4

Prep

15M

Cook

Total

2H 15M

Ingredients

1/4 cup olive oil

750 gram beef chuck steak, trimmed, cut into 2cm cubes

1 tablespoon seasoned flour

1 onion, chopped

400 gram can diced tomatoes

2 parsnips, peeled, cut into 1cm cubes

1/2 cup water

2 tablespoon balsamic vinegar

2 tablespoon thyme leaves, plus extra to serve

1 tablespoon Dijon mustard

350 gram pappardelle

finely grated parmesan to serve

Method

1.In a large, heavy-based saucepan, heat half the oil on high. Dust beef in seasoned flour.

2.Brown beef in batches for 3-4 minutes each. Remove from pan and set aside.

3.In the same pan, heat remaining oil on high. Sauté onion for 2-3 minutes until tender. Return browned beef to the pan and add tomato, parsnip, water, balsamic and thyme. Bring to the boil. Reduce heat to low. Simmer, covered, for 2 hours until beef is tender. Stir mustard through and season to taste.

4.In a large saucepan of boiling salted water, cook pappardelle following packet instructions. Drain, reserving 1/3 cup water. Return to pan.

5.Toss ragu and reserved water through pappardelle with extra thyme. Serve sprinkled with grated parmesan.

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