1 red onion, chopped
2 celery branches, chopped
3 huge garlic cloves, chopped
1 1/2 tsp fresh rosemary, chopped
3 tbsp olive oil
1 lb beef fillet, cut into strips
1 cup red wine
1 big ole can of peeled plum tomatoes
2 tbsp butter
1 lb fresh pappardelle, cooked and drained
1 handful of cherry tomatoes, cut in half
Saute the onion, celery, garlic and rosemary in the olive oil until the vegetables are soft. Add the beef and continue to saute until the meat is just cooked.
Add the wine and canned tomatoes, bring to a boil, then simmer for 30-40 minutes. Remove from flame, stir in the butter, then toss with the pappardelle and cherry tomatoes.