• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound egg fettuccine (or tagliatelle)
  • 1 pound beef sirloin
  • 1/4 cup olive oil
  • 1 onion, small dice
  • 1 stalk celery, small dice
  • 1 carrot, small dice
  • 2 cloves garlic, crushed
  • 16 ounces crushed tomatoes
  • 1 sprig rosemary, chopped
  • 1/2 cup dry white wine
  • Salt, to taste
  • Black pepper, to taste

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  1. Chop the beef into small, bite-sized, cubes. Heat some of the olive oil in a large skillet. Over high heat, add the garlic, stir for a moment. Add the the beef and rosemary and some salt and pepper. Cook for a few minutes, until resolved. Add the wine and mix together for a minute. With a slotted spoon, remove the beef, and set aside.
  2. Into the same skillet, add the remaining olive oil, and then the onion, carrot, and celery. When translucent, add the tomatoes, and salt and pepper to taste. Cook together for 20 to 30 minutes, until reduced. When the pasta is added to the water, return the beef to the skillet.
  3. Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it. Add the pasta to the skillet, and mix together for about a minute. Sprinkle with Parmigiano. Serve immediately.