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Pappardelle with slow-cooked beef and mushrooms
Fruit and vegetables
300g/10½oz mixed
mushrooms
(such as oyster, button or shiitake), washed thoroughly, roughly sliced
handful chopped fresh
basil
leaves
handful chopped fresh flatleaf
parsley
leaves
Cooking ingredients
2 tbsp
olive oil
700ml/1¼ pints hot water or
beef stock
salt and freshly ground
black pepper
1½ tsp
red wine vinegar
salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz dried egg
pappardelle
, cooked according to packet instructions, drained, to serve
1 heaped tbsp
butter
, softened
40g/1½oz freshly grated
parmesan
Meat, fish and poultry
400g/14oz stewing beef, cubed
Other
400g/14oz vine-ripened tomatoes, each cut into eight wedges
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