BEEF & PARSNIP RAGU WITH PAPPARDELLE

SERVES 4 PREP 10 MINS COOK 50 MINS PER SERVE 3290kj $3.30 PER SERVE

¼ cup olive oil 750g beef chuck steak, trimmed, 2cm cubes 1 tbsp seasoned flour 1 onion, chopped 400g can diced tomatoes 2 parsnips, peeled, 1cm cubes ½ cup water 2 tbsp balsamic vinegar 2 tbsp thyme leaves, plus extra to serve 1 tbsp Dijon mustard 350g pappardelle finely grated parmesan, to serve

1 In a large heavy-based saucepan, heat half oil on high. Dust beef in seasoned flour. 2 Brown beef, in batches, 3-4 mins each. Remove from pan and set aside. 3 In same pan, heat remaining oil on high. Saute onion 2-3 mins until tender. Add tomato, parsnip, water, balsamic and thyme. Bring to boil. Reduce heat to low. Simmer, covered, 2 hours, until beef is tender. Stir mustard through and season to taste. 4 Meanwhile, in a large saucepan of boiling, salted water, cook pappardelle following packet instructions. Drain, reserving ⅓ cup water. Return to pan. 5 Toss ragu and reserved water through pappardelle with extra thyme. Serve sprinkled with finely grated parmesan.