Tomato-red wine sauce with beef fillet strips and rosemary

Ingredients for 4 servings:

• 500g spaghetti or fettuccine
• 500 g beef fillet(s) or beef strips
• 200 ml red wine
• 1 onion(s), red
• 1 can tomatoes, chopped
• 140 g tomato paste
• 2 rosemary sprigs or 3 tsp dried
• 1 garlic clove(s)
• Sea salt and pepper
• Cayenne pepper
• Oil or clarified butter
• n. B. beef stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Boil water for the pasta. When it’s boiling, add plenty of salt and cook the pasta al dente according to the package instructions. For the sauce, peel the onion and cut into small cubes. Finely chop the rosemary. Heat a little oil or clarified butter in a pan, add the finely chopped onion and sauté. Cut the beef into strips, add to the pan and fry briefly. Add the tomato paste and fry for a while; this will release the aroma and bring out the sweetness better. Add the tomatoes and their juices and deglaze with red wine. If the sauce seems too thick, add a little more beef stock. Add the chopped rosemary and season with salt, pepper and cayenne pepper. Simmer with the lid on for 20-30 minutes. Then, without cooling, add the cooked pasta to the sauce and fold in. The sauce is also delicious without pasta with fresh baguette.