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Beef & Rigatoni


  • 100g unsalted butter4 garlic cloves, thinly sliced
  • 800g canned chopped tomatoes
  • 300ml Vinifera Tempranillo
  • 400g rigatoni pasta
  • 1/4 cup (60ml) olive oil, plus extra to toss
  • 1 large red chilli – optional
  • 200g beef eye fillet, very thinly sliced
  • 2/3 cup (50g) grated parmesan


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. Remove seeds from chilli and finely chop, add to pan. 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.
Cook pasta according to packet instructions. When almost cooked, heat oil in a fry pan 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 Vinifera Tempranillo

Serves four or three very hungry people.


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