Sauce Baronessa

  • Yield 8 servings


1 pound round steak`
2 tablespoons marjoram (leaf or ground)
1 dash salt
1 dash black pepper - ground
1 medium onion - chopped
3-4 tablespoons olive oil
3 slices bacon - chopped
6 ounces burgundy wine
6 ounces beef bullion
3 tablespoons tomato paste
8 ounces fresh button mushrooms - sliced
8 ounces vermicelli - cooked as per pkg. directtions


  1. Cut beef into bite-sized pieces and roll in marjoram, salt and pepper
  2. Saute onion in oil, add bacon and saute until transparent – add meat and brown well
  3. Transfer meat, onion and bacon mixture to glass casserole – add enough wine and bullion to cover mixture – Add tomato paste and mushrooms – Cover and cook in 300 degree oven. Bake for 2 1/2 – 3 hours, stirring occasionally and add remaining wine and bullion as sauce cooks down.
  4. Cook pasta while sauce is baking – skim enough fat from sauce and toss with pasta to keep pasta from sticking together. Then keep warm until cooking is finished. Spoon sauce over the pasta as it is plated for the table. If one enjoys wine with meal this goes well with Valpolicella





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