Back in the early nineties I worked at a Tennis club in Toronto for a year. The chef used to make a pasta sauce with a base of red wine and orange juice that he called Pasta Marco Polo. I thought he had said he learned to make it at George Brown. I was wondering if maybe there was someone here that might remember it.
I know for sure it had:
"Mushroom sauce" (Not sure if he meant mushroom soy, I just remember this ingredient because I couldn't find it
Corn Starch to thicken
I think it had:
He would usually serve it with fettuccine and garnish with poppy seeds and mandarin wedges.
Any help would be greatly appreciated, I have been searching for this recipe for so long. All my efforts to duplicate it have never lived up to my expectations.
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