Beef and parsnip ragu with pappardelle

Step 1

In a large, heavy-based saucepan, heat half the oil on high. Dust beef in seasoned flour.

Step 2

Brown beef in batches for 3-4 minutes each. Remove from pan and set aside.

Step 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.

Step 4

In a large saucepan of boiling salted water, cook pappardelle following packet instructions. Drain, reserving 1/3 cup water. Return to pan.

Step 5

Toss ragu and reserved water through pappardelle with extra thyme. Serve sprinkled with grated parmesan.