Marsala Pasta Sauce with Beef

    45 minutes

    Jarred Alfredo sauce is transformed with the addition of mushrooms, beef, and Marsala wine. Serve over pasta with garlic bread and robust red wine.

    15 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 1/2 cup chopped onion
    • 185g fresh mushrooms, sliced
    • 1/4 cup (65ml) Marsala wine
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian herbs
    • 2kg lean beef stew meat
    • 3 cups (750ml) water
    • 1 (565g) jar Alfredo-style pasta sauce
    • 1 (700ml) jar spaghetti sauce

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt 1 tablespoon of the butter in a large frypan over medium high heat. Saute onion and mushrooms until soft. Add a sprinkle of the wine, garlic powder and herbs and stir all together. Remove mixture from frypan. Melt remaining tablespoon of butter or margarine in frypan. Add remaining wine, garlic powder and herbs. Add beef and saute until browned, about 7 to 10 minutes.
    2. Add water to beef and let simmer over low heat until meat is tender. Drain off frypan liquid and reserve. Return onion/mushroom mixture to frypan; stir in Alfredo sauce and spaghetti sauce. Return 1/4 to 1/2 cup of the reserved liquid to the frypan (do not add too much, as this will make the sauce too watery). Stir all together and serve.

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    Reviews in English (10)


    This was a really good meal. I made it on a Saturday night, good because it takes a little time to cook. I made a from scratch alfredo sauce. I also used vodka instead of marsala wine, because vodka was what I had. It turned out really good. Vermicelli was a little fine for the beef, I would suggest linguine or fetuchine. I also would suggest simmering the meat for about 45 minutes, I only did it for 15-20 minutes, and it wasn't that tender. Good though, and the kids liked the pink sauce.  -  26 Mar 2002  (Review from Allrecipes USA and Canada)


    What a creative mix for the sauce! A CREAMY spaghetti, wine sauce mixed with BEEF. I would change the part of the recipe stating to add wine and spices THEN the meat; I think browning the beef gives off more flavor than "braising" which will happen if you add liquid (the wine) first. It took my beef tips about 1-1/2 hours simmering to tenderize, which is probably typical. Different and tasty, but not something we would make often. I made it low carb, with "Bella Vista" low carb (YUM) spaghetti sauce, and homemade heavy-cream alfredo and served with just a nice spring mix salad.  -  23 Mar 2004  (Review from Allrecipes USA and Canada)


    Excellent dish. I substituted sprinkling the wine in the dish for pouring it in a glass. I also replaced the beef tips with finger tips. Otherwise, superb! Dominick  -  09 Nov 2007  (Review from Allrecipes USA and Canada)