Beef in Cheesy Tomato Sauce

    1 hour 20 min

    This is a fantastic pasta sauce recipe. Stewing steak is simmered with cheese sauce, bolognese sauce and seasonings. It's excellent served with freshly cooked pasta.

    14 people made this

    Serves: 8 

    • 30g butter, divided
    • 80g chopped onion
    • 175g fresh mushrooms, sliced
    • 4 tablespoons Marsala wine
    • 1 teaspoon garlic granules
    • 1 teaspoon Italian herb seasoning
    • 1.8kg lean beef stewing steak, sliced
    • 700ml water
    • 450g cheese sauce
    • 750g bolognese pasta sauce, such as Dolmio

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Melt 1/2 of the butter in a large frying pan over medium high heat. Saute onion and mushrooms until soft. Add a sprinkle of the wine, garlic granules and seasoning and stir all together. Remove mixture from frying pan. Melt remaining butter in frying pan. Add remaining wine, garlic granules and seasonings. 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 frying pan liquid and reserve. Return onion/mushroom mixture to frying pan; stir in cheese sauce and bolognese sauce. Return 60ml to 125ml of the reserved liquid to the frying pan (do not add too much, as this will make the sauce too watery). Stir everything 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 US | 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 US | 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 US | Canada)