Sauce Baronessa
- Yield: 8 servings
Ingredients
- 1pound round steak`
- 2tablespoons marjoram (leaf or ground)
- 1dash salt
- 1dash black pepper - ground
- 1medium onion - chopped
- 3-4tablespoons olive oil
- 3slices bacon - chopped
- 6ounces burgundy wine
- 6ounces beef bullion
- 3tablespoons tomato paste
- 8ounces fresh button mushrooms - sliced
- 8ounces vermicelli - cooked as per pkg. directtions
Instructions
- Cut beef into bite-sized pieces and roll in marjoram, salt and pepper
- Saute onion in oil, add bacon and saute until transparent – add meat and brown well
- 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.
- 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
