The original recipe called for sirloin. I used ground turkey.
Side note: This sauce was almost a giant fail. My balsamic vinegar has a slitted top but I found out the hard way that the red wine vinegar does not. As I was adding a so-called dash of the red wine vinegar towards the end of cooking my dash turned into a big fat pour out of the non-slitted top. I stood helplessly and stared at the puddle of vinegar that was about to sink down into my beautiful sauce. Luckily, Greg grabbed a ladle and got to work while I remained frozen.
It’s important to have someone nearby who remains calm during kitchen emergencies.
The pasta plate was shared with a mixed green salad with fresh pears and citrus vinaigrette.
The two made quite a pair together.
I still think the sauce had the faint aftertaste of vinegar.