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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This sauce was made up as I went the first time. My wife told me I had to make it at least once a week, so I had to go back and figure out what I did. It works well as is, but also makes a good base to add other things - mushrooms, peppers, etc. A good one to play around with. Hope you enjoy. Ingredients:
1 -2 tablespoon minced garlic |
1/2 red onion, chopped |
1/2 cup marsala wine (more if needed) |
1 beef bouillon cube |
1 (8 ounce) can tomato sauce |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh rosemary |
1/2 cup heavy cream |
salt |
pepper |
cooked pasta (penne, etc.) |
Directions:
1. Saute bullion cube, onion, basil, oragano, rosemary, and garlic in 1/2 cup marsala until onion is soft and flavors blend.
2. Add more wine if needed.
3. Pour in can of tomato sauce and stir to blend.
4. Simmer until sauce starts to thicken; add splash of marsala.
5. Simmer until heated; add cream.
6. Add salt and pepper; stir and simmer until desired thickness.
7. Serve over pasta.
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