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

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 4
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  • 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


  • 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.