- 400g dried pappardelle
- 200ml roast beef juices (you can add good beef stock if needed)
- 100g leftover beef, chopped up
- sprig of rosemary
- tablespoon of tomato puree
- 75ml white wine
- 50g butter
- 50g parmesan
To make the sauce, remove the congealed fat from the pan and heat the dish over a low flame. Add a little beef stock if needed and scrape any residue from the bottom of the pan.
As the meat juices begin to bubble, stir in the wine to deglaze the plan and then add the sprig of rosemary and the beef. Cook gently and add a little more beef stock if necessary.
Add half the butter, tomato puree and season with salt and pepper.
While the sauce is cooking gently, cook the pappardelle in salted, boiling water until al dente.
Remove the rosemary, and when the pasta is ready, drain and immediately add to the sauce. Take the sauce off the heat and add the remaining butter and grate in the parmesan.