Marsala as a sub for red wine in bolognese?

Question

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.

caninechef · Answer

I'd try dry vermouth if it was on hand.

sexyLAMBCHOPx · Answer

I would skip the wine and use beef or chicken stock if I didn't have red wine.

irina · Answer

I agree with Smaug.  Use white.  I would think the marsala has too strong a flavor profile.  Also agree that Milk/Cream is traditional.

Smaug · Answer

Many prefer white wine in a Bolognese anyway.  Milk is generally included also.

HalfPint · Answer

As long as the marsala is the dry type, I think it would work.  I would taste the marsala first, to see if there are any flavor elements that might not complement the bolognese.

Marsala as a sub for red wine in bolognese?

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