Ingredients Jump to Instructions ↓

  1. Ingredients (serves 3) 100g unsalted butter 4 garlic cloves, thinly sliced 800g canned chopped tomatoes 350ml medium-bodied red wine 400g rigatoni pasta 1/4 cup (60ml) olive oil, plus extra to toss 200g beef eye fillet, very thinly sliced 2/3 cup (50g) grated parmesan 2 tbs chopped flat-leaf parsley, to serve

Instructions Jump to Ingredients ↑

  1. Method Melt butter in a large pan over medium heat. Add garlic. Stir for 1-2 minutes until golden. Add tomato and stir for 5 minutes. Add half the wine, then simmer over medium-high heat for 15 minutes. Add the remaining wine, then simmer for a further 15 minutes until well-reduced. Cook pasta according to packet instructions. When almost cooked, heat oil in a frypan over high heat. Brown beef, in 2 batches, for 5-10 seconds each side. Add beef and pan juices to sauce. Season, add drained pasta and toss. Serve with parmesan and parsley.


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