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