Pappardelle with beef

Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce – you’re bound to be going back for seconds

  • Prep:10 mins
    Cook:25 mins
    Plus 4 hours for the beef stew
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 596
  • fat 15g
  • saturates 4g
  • carbs 76g
  • sugars 10g
  • fibre 5g
  • protein 41g
  • salt 0.57g


  • ½ quantity beef with red wine & carrots (see 'Goes well with')
  • 400g can chopped tomatoes
  • 500g pappardelle pasta
  • grated parmesan, to serve


  1. First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.

  2. Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.

  3. Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

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