07/12/2012 10:52 GMT | Updated 06/02/2013 05:12 GMT

Recipe for the Weekend: Tagliatelle With Beef Fillet

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

250g tagliatelle

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

50g butter


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.