Categories: Pasta

Ingredients

• 1 to 2 lbs. Asiago-filled tortelloni, boiled
• 1/4 cup flour
• 1 to 2 lb.s beef short rib, boneless
• 6 oz. mushrooms, fresh and sliced
• 1 tomato, diced
• 8 oz. Marsala wine
• 1 garlic clove, minced
• 3 tbsp olive oil
• 1 tbsp Italian seasoning

Directions

1. Over high heat in a large nonstick skillet, heat the oil.

2. Toss the short ribs into the flour and then add them to the pan; sear all sides of the ribs.

3. Decrease the heat to low and then cook the garlic; stir for a minute.

4. Add in the tomato, Marsala wine, mushrooms and Italian seasoning, allowing approximately a minute or two between each addition.

5. Cover the pan and braise until very tender or for 3 hours, checking and stirring after every half an hour to ensure the liquid has not completely evaporated away.

6. Increase the heat to medium high and cook until thoroughly heated.

7. Serve on top of tortelloni and enjoy.

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