Beefy Pappardelle

Method:

1. Heat 1 tbsp. of the oil in a large frying pan.
2. Put the beef into a bowl and sprinkle with the flour. Season and mix well.
3. Fry the beef in batched until browned and transfer to a casserole dish.
4. Add another tbsp. of oil to the pan and stir in the onions and carrots.
5. Cover and cook gently for 10 minutes until soft.
6. Remove the lid and stir in the garlic, cook for a further minute.
7. Pour in the wine and stir well, brining to the boil for one minute, then tip the mix on top of the meat.
8. Add the stock, bay leaves and thyme, cover and simmer for 2 ½ hours until the meat is tender.
9. If the sauce is thin, add some cornflour to thicken.
10. Once the stew has finished cooking, remove half and save for another meal – it goes very well with mash.
11. With the remaining half, put the stew into a large pan and use 2 forks to roughly shred the beef.
12. Add the tomatoes and bring to a simmer for 15 minutes.
13. Meanwhile cook the pasta according to packet instructions.
14. Once cooked, serve the pasta in bowls and spoon the sauce on top.
15. Top off with grated Parmesan.