Sauce Baronessa

  • Yield: 8 servings


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


  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