Pappardelle with slow cooked beef and mushrooms

Ingredients

• 2 tbsp olive oil
• 400g/14oz stewing beef, cubed
• 700ml/1¼ pints hot water or beef stock
• 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
• Salt and freshly ground black pepper
• 400g/14oz vine-ripened tomatoes, each cut into eight wedges
• Handful chopped fresh basil leaves
• Handful chopped fresh flatleaf parsley leaves
• 1½ tsp red wine vinegar
• 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
• 1 heaped tbsp butter, softened
• 40g/1½oz freshly grated parmesan

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