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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

Method

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.

Chianti style beef rigatoni

How to make Chianti style beef rigatoni

Ingredients

Method