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Reviewed: Nov. 9, 2007

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

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DominickTheDonkey


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Reviewed: Jan. 3, 2005

Great taste.. Great way to get rid of some left over Masala wine . (That stuff is nasty) It wasn't pink though! It says its pink! THAT was dissapointing because my 4 year old loves everything pink.. and I did it to treat her. Nothing spectactular.. just a complicated variation of spaghetti.

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LILBITOFCHOCLATE

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: May 7, 2004

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.

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somethingdifferentagain?!


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Reviewed: Jan. 19, 2004

The sauce was fine but the meat never really got as tender as I would liked it to be

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cooking in cow town

	Cooking Level: Expert Home Town: Salinas, California, USA Living In: Vacaville, California, USA
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Reviewed: Aug. 29, 2002

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.

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