Pangkarra Pappardelle with Stout & Black Fungi Beef Cheek Ragu


1 x 375g Pangkarra Pappardelle

500g (diced) beef cheek

2 x 375ml bottles stout

100g (roughly chopped) Black Fungi

2 carrots (halved and roughly chopped)

1 large red onion (diced)

3-4 cloves of garlic (crushed)

1 sprig of Rosemary (finely chopped)

1/2 bunch of parsley

400g tomatoes (tinned or fresh)

1 tablespoon tomato paste

2 tablespoons Worcestershire Sauce

2 tablespoons water 2

200g sour cream

Pinch ground black pepper



  • Heat a cast iron or heavy pot over high heat and drizzle with oil
  • Add the beef cheek and fry until browned on all sides
  • Reduce the heat to medium and add the onion, garlic and rosemary and cook until onion is tender
  • Add the tomato paste, Worcestershire sauce and ground pepper stirring through to combine
  • Increase the heat to high, add the stout and cook until the liquid has reduced by a third
  • Stir in the tomatoes and half the water (ensure all ingredients are submerged with liquid)
  • Bring to the boil and then place the lid on the pot
  • Cook over medium heat for 1 hour (check the liquid level after 30 minutes, add water if required)
  • After 1 hour, check the meat tenderness by breaking with a wooden spoon (add water if required)
  • Add the carrots and black fungi and cook for another 30 minutes
  • In another pot bring water to the boil and drizzle with oil
  • Add the Pangkarra Pappardelle and cook for 6 – 8 minutes
  • While the pasta is cooking, remove the ragout from the heat to cool slightly
  • Stir through the sour cream until combined, then return to the heat to bring back to temperature
  • Chop the parsley and stir through the ragout (reserve some to serve)
  • Strain the pasta and serve evenly into 4 bowls, spoon over the ragout and sprinkle with parsley

Cooking time may vary based on pot, heat and cooktop (meat should be tender and falling apart)

Black Fungi can be substituted with mushrooms

Serves 4.

Recipe and Photo by Mcfuzzlebutts Manchen