A delicious twist on possibly the most well-known Italian dish, my tagliatelle with beef fillet is a great weekend winter warmer. The ragu itself is so simple and is a great staple sauce which you can use in different dishes; the classic combination of beef and celery is fantastic.
Nothing complements this tasty treat better than a nice bottle of Chianti Classico.
Ingredients - Serves 4
150g beef fillet (cut finely into strips)
1 small red onion
2 stick of celery
1 x 400g tin chopped tomatoes
150ml red wine (Chianti)
2tblsp olive oil
1tsp chopped rosemary
1 clove garlic
Chop onion, celery and garlic.
Soften in 2tbls of olive oil with rosemary.
Turn up heat and brown beef fillet strips.
Cook for a few minutes then add red wine and chopped plum tomatoes.
Cook on a low heat for about 20-25mins or until the sauce is thick and rich in consistency
In a large pot of boiling salted water cook the fresh tagliatelle until al dente. Toss together
with sauce and fold in a good knob of unsalted butter.
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