Laura
Arnold
Sara Dobson
CibbuanoPenne with beef, tomato and red wine
April 20th 2008 08:38
Penne with beef, tomato and red wine
The sauce in this pasta is definitely one of the richest tomato sauces I have ever tasted. The red wine gives it such a deep red colour and full-bodied taste; it simply looks like it has been brewing for a decade, concentrating the flavours to the last drop.
Remember when cooking with wine, that contrary to what some may think, you SHOULD cook only with a wine that you would drink! Not with the cheapest bottle you can buy. This is because, you are using the wine for its flavour (not its alcoholic value) and thus if you wouldn’t ever drink a *certain* wine then why in the world would you eat it? I used a lovely Cabernet Sauvignon in my sauce, but feel free to use whichever red wine you prefer. This is definitely pasta I shall be making again!
Penne with beef, tomato and red wine
Ingredients: 350g penne, 250g beef fillet trimmed, 2 x 400g tins of ripened tomatoes, 350mL red wine, 100g unsalted butter, 4 garlic cloves peeled and finely chopped, extra virgin olive oil
Steps: Heat the butter in a flat, thick-bottomed pan and stir in the garlic. Add the tomatoes and cook over medium heat for 10 minutes, stirring to break up the tomatoes, then add half the wine. Continue to cook quite fast, stirring often, adding the remaining wine as the sauce reduces. Cook for a total of 30 minutes, using up all the wine. Season with salt and pepper.
Heat 2 tbsp olive oil in a flat, thick-bottomed pan until very hot. Add the beef fillet and fry to desired amount, then cut into 1cm strips.
Cook the penne in boiling salted water until al dente. Drain and add to the sauce. Serve with slices of beef fillet
Serves 4
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