INGREDIENTS
3 lb
short ribs
1 tsp
kosher salt
1/2 tsp
pepper
3 tbsp
extra virgin olive oil
1 cup
onion
1/4 cup
basil
1 cup
marsala wine
1 1/2 cups
beef stock
1 cup
water
1
bay leaf
2 larges
portabella mushroom caps *see note
2
plum tomatoes
1 tbsp
balsamic vinegar
2 tbsp
butter
3 tbsp
flour
1/4 cup
heavy cream
20 oz
asiago-filled tortelloni