Step 1

Place a heavy based pot on medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add Mingle’s spag bol seasoning, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Step 2

Add red wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, Reduce heat to low, and simmer for 45 minutes.

Step 3

Remove pot from heat Using two forks, finely shred meat and vegetables. Loosely cover pan and return it to low heat to keep warm. Place a large pot of lightly salted water over high heat to bring to a boil.

Step 4

Add pappardelle to boiling water. As it cooks, scoop out ½ cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and ¼ cup parmesan

Step 5

mix gently until butter has melted. Add a little reserved cooking water to loosen.

Step 6

To serve, add pasta to bowls, Spoon beef ragù over top &  Sprinkle each bowl with a spoonful of cheese. Enjoy :)