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Italian Beef with Red Wine & Rosemary

Italian Beef with Red Wine & Rosemary

serving size icon
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


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.


Qty Price
Wattie's Tomatoes Crushed And Sieved $1.50 ea
$1.50 ea
San Remo Pasta Penne #18 $3.00 ea
$3.00 ea
Countdown Beef Frying Nz Scotch Fillet Small Pk $28.90 kg was $37.00
$28.90 kg was $37.00
Perfect Italiano Hard Cheese Parmesan Shredded $6.30 ea
$6.30 ea
Greggs Herbs Rosemary $2.10 ea
$2.10 ea
Jacobs Creek Cabernet Sauvignon $9.00 ea
$9.00 ea


Qty Price
Countdown Olive Oil Extra Virgin $5.90 ea
$5.90 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Lupi Olive Oil Pure $7.00 ea was $8.60
$7.00 ea was $8.60