A rich, comforting pasta dish that's perfect for 2. If you're cooking for more, scale up the recipe as needed.
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Yields:
2
Prep Time:
20 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs
Cal/Serv:
572
Ingredients
2 tsp. olive oil
1 small onion, finely chopped
200 g beef braising steak, cut into 2.5cm pieces
1 Tbsp. plain flour
1 carrot, peeled and roughly chopped
1 tsp. wholegrain mustard
1 tsp. dried thyme
200 ml Guinness
400 g tin chopped tomatoes
1 Tbsp. tomato purée
150 g pappardelle pasta
To serve
Parmesan, grated, optional
Directions
Step 1Heat 1tsp oil in a medium pan (that has a lid) over medium heat and fry onion for 5min, until softened. Meanwhile pat the beef dry with kitchen paper, then toss in a bowl with the flour and some seasoning.
Step 2Empty onion into a separate bowl. Return pan to medium-high heat with remaining 1tsp oil and fry beef until browned all over, about 10min. Add carrot and return onion to the pan. Stir in mustard, thyme and Guinness, bring to the boil, scraping up any stuck-on goodness from base of pan. Simmer for 5min, then stir in chopped and puréed tomatoes and some seasoning.
Step 3Cover and simmer for 1hr, stirring occasionally, until beef is almost tender. Remove lid and simmer for 20min, stirring frequently, to thicken.
Step 4Bring a medium pan of salted water to the boil and cook the pasta according to pack instructions. Drain. Toss through the beef ragù and serve with grated Parmesan, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
