Beef & Rigatoni

Ingredients:

• 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

Method:

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.