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Red Wine Rosemary Beef

with Sauteed Zucchini and Penne Rigate

25 min

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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.

What We'll Send

Rosemary Fresh
Zucchini Diced 1/2"
Onion Sliced
Demi Glace Seasoning
Tomato Paste
Red Cooking Wine
Parmesan Cheese
Diced Beef
Penne Rigate
Herb Blend
Thyme Dried, Ground Fennel Seed, Basil Dried, Dried Mustard
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 839
Fat 35g
Protein 44g
Carbohydrates 86g

What You'll Need

Cooking Directions


Cook Pasta

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.


Prepare Ingredients

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!

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