Substitute boneless lamb shoulder for the beef.This sauce is the epitome to me of what I want to eat on a frosty winter night. The combination of rich beef and flavorful sausage is the ultimate comfort food. It’s also excellent topping polenta.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 4 hours in a medium slow cooker
1 pound boneless short ribs of beef or stewing beef, cut into 3/4-inch cubes
1 tablespoon olive oil
1 pound bulk sweet or hot Italian sausage
1 large onion, diced
3 garlic cloves, minced
1/2 pound white mushrooms, wiped with a damp paper towel, stemmed, and sliced
1 (28-ounce) can crushed tomatoes
1 cup dry red wine
2 tablespoons chopped fresh oregano or 2 teaspoons dried
2 bay leaves
2 teaspoons fennel seeds, crushed
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil beef for 3 minutes per side or until browned. Transfer beef to the slow cooker, and pour in any juices that have collected in the pan.
2. Heat olive oil in a medium skillet over medium-high heat. Crumble sausage into the skillet, and cook for 3 to 4 minutes, or until browned. Transfer sausage to the slow cooker with a slotted spoon.
3. Add onion, garlic, and mushrooms to the skillet. Cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent and mushrooms soften. Scrape mixture into the slow cooker.
4. Add tomatoes, wine, oregano, bay leaves, and fennel seeds to the slow cooker. Stir well.
5. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until meat is very tender. Remove and discard bay leaves, stir in parsley, and season to taste with salt and pepper.
Note: The sauce can be prepared up to 4 days in advance and refrigerated, tightly covered. It can also be frozen for up to 3 months.
Variations:
Substitute boneless lamb shoulder for the beef.
Substitute boneless country ribs for the beef, and substitute white wine for the red wine.
Using both dried and fresh fungi in this hearty sauce from the Piedmont reinforces the earthy flavor of wild mushrooms. They are really the stars of this dish.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
3/4 cup dried porcini mushrooms
21/2 cups Beef Stock or purchased stock
3 tablespoons olive oil, divided
1 pound lean ground beef
2 tablespoons unsalted butter
3 shallots, diced
3 garlic cloves, minced
1 pound mixed fresh mushrooms, some combination of white, cremini, portobello, shiitake, and oyster), stemmed if necessary and sliced if large
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 teaspoons cornstarch
1/2 cup heavy whipping cream
Salt and freshly ground black pepper to taste
2 tablespoons white truffle oil
1. Combine dried porcini mushrooms and stock in a small saucepan. Bring to a boil over high heat, remove the pan from the heat, and allow mushrooms to soak for 10 minutes. Remove mushrooms from stock with a slotted spoon, and chop. Strain stock through a sieve lined with a paper coffee filter or paper towel. Add mushrooms and stock to the slow cooker.
2. While mushrooms soak, heat 1 tablespoon oil in a large skillet over medium-high heat. Crumble beef into the skillet, and cook for 3 minutes, breaking up lumps with a fork. Transfer beef to the slow cooker with a slotted spoon, discard fat, and wipe out the skillet with paper towels.
3. Heat remaining oil and butter in the skillet over medium-high heat. Add shallots, garlic, mushrooms, and thyme. Cook, stirring frequently, for 5 to 7 minutes, or until mushrooms are soft. Scrape mixture into the slow cooker.
4. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until beef and mushrooms are tender. If cooking on Low, raise the heat to High. Combine cornstarch and cream, and stir well. Add mixture to the slow cooker and cook for 15 to 25 minutes, or until bubbling and slightly thickened. Season to taste with salt and pepper, and drizzle truffle oil over each serving.
Note: The sauce can be prepared up to 4 days in advance and refrigerated, tightly covered. It can also be frozen for up to 3 months.
Variation:
Substitute ground turkey for the beef, and substitute chicken stock for the beef stock.
