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This beautiful pappardelle recipe from Marco Stabile pits pasta dusted with cavolo nero powder against creamy Tuscan beans and red wine reduction. He cooks the pasta in a flavourful 'steak extract', giving it a wonderfully beefy flavour. The steak extract takes a while to make, so if short on time, reduce 200ml of red wine by two thirds and stir in 500ml of beef stock. Adjust with seasoning and use to cook the pasta.
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