Tuesday, January 22, 2013

Not Your Typical Marsala! Red Pepper, Marsala, and Yum!

Not your typical Marsala Sauce! 

This one, I threw together before running out for the day with the kids. I had some ground beef in the fridge and what to do?? Make a sauce! 

 I love sauces, as they can sit on the stove for hours and only get the better for it.  I started this, left it sitting on the stove and finished the cooking when I returned home...
it was fabulous! 
Of course, there was none left for me when I returned home from my yoga class...but I did get plenty of samples during cooking.  At least the family was fed and happy :) 

This one is infused with flavor from Red and yellow Peppers, Garlic, Onion and more...simmered for three hours and amazing! Try it over your favorite Pasta..
I used ribbon Farfalle. 
You will savor the depth of flavor and appreciate the heavy, warmth in your belly.
It will make you feel like you are sitting in a Tuscan cafe! 

6 Tbsp olive oil 
1lb ground beef
1 white onion-peeled, chopped
2 carrots-unpeeled, chopped
4 cloves garlic, peeled-chopped
4 red peppers, or combination red/yellow, chopped
2 cups Marsala wine
1lb mushrooms-white cap/button/other of choice
1/2 tsp sea salt
1/2 tsp cracked black pepper
2  tomatoes-chopped+1/2 cup water, or 1 can diced tomatoes-unstrained 
3 Tbsp all purpose flour
1/2 cup heavy cream or half and half or milk 
Parmesan cheese-block or shaved, for serving 
More Cracked Pepper for serving

Saute chopped onion, carrots, peppers, in oil until soft. Add ground beef, crumble, cook until browned through.  Turn down to medium until most of the liquid is absorbed.  Turn back to med/high and add mushrooms and seer them until the outsides are brown.

(Tip: always seer mushrooms on med/high to lock flavor in...cooking on low, makes them steam, leaving them tough and flavorless)

Pour 1/2 cup of the Marsala wine into the pan to deglaze. Add sea salt and pepper to the mixture, and stir.  Turn down to low, add tomatoes and stir. Pour in remainder of Marsala. 

Shake flour over top of sauce and stir in with a fork or whisk until smooth. Cover with lid and allow to simmer for 2-3 hours. Stirring occasionally.  Sauce should be thick with some visible liquid. 

Cook pasta according to package directions, strain and place in bowl for serving. 
When pasta is ready, stir cream into the sauce and continue to heat for 1-2 minutes, while stirring. Pour over sauce, and shave Parmesan and additional Cracked Pepper over dish. 
Serve xoxo


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