SOY AND MUSHROOM BEEF RAGU WITH WHIPPED BRIE Preparation time 20 mins plus

1 hour chilling

Cooking time 3 hours Serves 4-6 700g chuck beef, diced / cup Kikkoman soy sauce 250g bu on mushrooms / cup extra virgin olive oil 4 eschalots, very finely diced 2 sticks celery, very finely diced 6 cloves garlic, minced 4 dried bay leaves, ground 1 tsp fennel seeds Freshly ground black pepper, to season 2 Tbsp tomato paste 1L beef stock 400g pappardelle pasta 200g brie, at room temperature 1 bunch chives, very finely sliced, plus extra, to sprinkle

STEP 1 Combine beef and soy sauce in a plastic bag, mix well, then refrigerate for 1 hour, or overnight. Chop mushrooms very finely, then fry in half of the oil in a large saucepan for 10 minutes, until completely so ened. Set aside.

STEP 2 Drain beef, reserving marinade, then fry in remaining oil in batches, until browned. Add eschalots, celery, garlic, bay leaves and fennel, then cook for a further 5 minutes. Season.

STEP 3 Add tomato paste, stock, mushroom and reserved marinade, then simmer, covered, on low heat for 2 / hours, until beef is tender.

STEP 4 Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, then toss with ragu. Combine brie and chives in the bowl of an electric mixer and beat with the paddle a achment on high speed for 5 minutes, until light. Spoon onto pasta and sprinkle with chives. Serve.