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Chianti-style beef rigatoni

Name: Chianti-style beef rigatoni
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Cuisine: /italian
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 tablespoons chopped flat-leaf parsley, to serve

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15m

40m

https://healthimprovements.info/recipes/chianti-style-beef-rigatoni/1c266e16-ec9b-4171-bc30-822f57334824?current_section=recipes

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Family and friends will happily tuck into this hearty pasta dish.

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 tablespoons chopped flat-leaf parsley, to serve

Method

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.
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.

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