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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Recipe By:
Woman's Day (NZ edition)