An easy recipe for Creamy Marsala Spaghetti Sauce.
Creamy Marsala Spaghetti Sauce1 pound lean ground beef 1 cup Holland House Marsala Cooking Wine 2 ½ t parsley 2 carrots, shredded or finely chopped 1 cup mushrooms, diced 4 garlic cloves, minced 1/2 cup onion, chopped 1 T olive oil 1 T oregano 1 can (29 ounces) tomato sauce 2 T sugar 3/4 cup half-and-half or cream
In a frying pan over low heat, gently and slowly cook hamburger with 1/4 cup of the cooking wine and 1 1/2 teaspoons of parsley.
Chop the carrots, mushrooms, garlic and onion, and add to an 8-quart pot with the olive oil. Saute the veggies until soft (about 2 minutes) and then add remaining parsley and oregano. Add the remaining 3/4 cup of cooking wine to the pot and gently simmer for 5 minutes. Add tomato sauce and sugar. Stir and gently simmer over low heat for at least 20 minutes or for up to an hour. Drain the meat and add it to the pot. Finish with half-and-half or cream, stirring until combined.
Prepare your favorite pasta according to packet instructions and stir the sauce into the drained noodles. Serve.
Makes 4 to 6 servings.