Chianti-style beef rigatoni

Name: Chianti-style beef rigatoni
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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 tbsp chopped flat-leaf parsley, to serve

4.5

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 3

Cost: $14.30 /serving

Author : Valli Little

european italian simmer

Ingredients

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100 grams unsalted butter4 garlic cloves, thinly sliced800 grams canned chopped tomatoes350 milliliters medium-bodied red wine400 grams rigatoni pasta1/4 cup (60 milliliters) olive oil, plus extra to toss200 grams beef eye fillet, very thinly sliced2/3 cup (50 grams) grated parmesan2 tbsp chopped flat-leaf parsley, to serve

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Instructions

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Step 1

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.

Step 2

Meanwhile, 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.