All the comfort of a Sunday supper, but quick enough for a weeknight. Generous bites of beef in a rich, glossy red wine sauce with onions, zucchini, fresh rosemary, and our delicious blend of herbs. Spooned over a bed of penne pasta and topped with parmesan cheese for a flawless finish.
Bring 3 litres (6 litres for 4 servings) salted water to a boil. Add penne and cook for 8-10 minutes or until al dente. Drain pasta and set aside.
Wash, pick and chop rosemary leaves. Drain beef and pat dry using paper towel. Season with salt and pepper to taste.
Cook Red Wine Beef
While pasta is cooking, add 2 tbsp. (4 tbsp. for 4 servings) olive oil to a large skillet over medium-high heat. Once hot, add onions and zucchini, and saute for 2 minutes. Remove from skillet. Add beef and cook for 2 minutes, turning pieces as they brown. Add garlic, herb blend, rosemary, tomato paste and red cooking wine, and stir together. Add 1 1/2 cups (3 cups for 4 servings) water and demi-glace seasoning. Mix well. Add vegetables back into the sauce. Reduce heat to medium and simmer. Cook for about 5-7 minutes to let flavours come together and sauce has thickened.
Divide penne into large bowls and serve red wine beef over top. Sprinkle with parmesan cheese. Enjoy!