Italian Beef with Red Wine & Rosemary

bowl Serves 4


  • 1 Tbsp Olive Oil
  • 2 clives Garlic, thinly sliced
  • 1 Tbsp finely chopped Rosemary
  • 1 cup Red Wine
  • 400g can Crushed Tomatoes
  • 400g Rollini, Penne or other pasta shapes
  • 1 Tbsp Olive Oil, extra
  • 400g Beef Fillet, thinly sliced
  • ¼ cup shaved Parmesan
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  • 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.

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

  • Cook the pasta following the directions on the packet.

  • 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.

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

  • 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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