Italian Beef with Red Wine & Rosemary

bowl Serves 4


  • 1 Tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp finely chopped rosemary
  • 1 cup red wine
  • 400 g can crushed tomatoes
  • 400 g rollini, penne or other pasta shapes
  • 1 Tbsp olive oil, extra
  • 400 g beef fillet, thinly sliced
  • 1/4 cup shaved Parmesan
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  • 1. Heat the first measure of olive oil in a medium saucepan. Add the garlic and cook over a low heat for 2 minutes, or until golden.

  • 2. Add the rosemary, wine and tomatoes and simmer for 15 minutes, or until the sauce is thick and well reduced.

  • 3. Cook the pasta following the directions on the packet.

  • 4. When the pasta is almost cooked, heat the second measure of oil in a frying pan over a high heat. Sear the beef in batches for 10-15 seconds on each side.

  • 5. Add the beef and the pan juices to the tomato mixture.

  • 6. Drain the pasta and toss with the beef and tomato sauce. Top with the shaved parmesan. Serve with a green salad.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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