Marsala as a sub for red wine in bolognese?
I'm making a simple Bolognese (half beef half pork) for dinner tonight but am out of red wine. I have enough left of a bottle of marsala- would this work as a substitute? I make the sauce with garlic, onion, carrot, crushed tomatoes, mushroom broth and a little lemon zest at the end. Oh, and a cheese rind melted in there too.