The recipe below was posted by Smiley. She is somewhat of a gourmet chef. The recipe sounds fantastic and I can’t wait to try it!
Can make this in the crock pot – or can make in a “dutch oven” on the stove top – or in the oven it’s a braised dish, so how ever you prefer…..
2/lbs boneless chuck roast, trimmed and cut into cunks (or THICK cut pork loin chops, or whole beef roast or homemade meatballs)
6 garlic cloves, minced
1/2 c boiling water
1/2 oz dried porcini mushrooms
1/2 c red wine (pinot noir)
1/4 c beef brother (or chicken broth)
2 large carrots, peeled and thinly sliced on an angle
1 large onion, peeled and chopped
1 celery stalk, thinly sliced like the carrot
1 can whole tomatoes, drained and crushed
pepper to taste
3 flat leaf parsley sprigs ( I use 1 TBSP dried)
3 thyme sprigs (I use 1/2 TBSP dried)
1 bay leaf (I pick the biggest one I can find, else use 2 little ones)
Couple TBSP tomato paste as needed to :thicken sauce
1.) Combine meat, garlice and EVOO in zip lock bag – let sit for 30 minutes at room temp. Turning occasionally.
2.) Combine 1/2 cup boiling water and 1/2 oz dried mushrooms, cover and let stand for 30 minutes. Drain/Squeeze excess liquid from mushrooms, reserving liquid. Chop mushrooms.
3.) If using crock pot – Heat skillet (else a large soup pot/dutch oven that dish will braise in on stove top), add EVOO. Salt & pepper meat and brown in pot/skillet, remove to a plate ( or place in crock pot if using). Add wine and broth to pot/skillet, bring to boil, scraping pan to loosen browned bits. (add to slow cooker if using) OR – add meat back to pot, add mushrooms and reserved mushroom liquid, tomatoes, carrots, onion, celery, sprinkle with herbs (parsely & thyme) add bay leaf. (cover crock pot if using and cook on low for 6 hrs) else – cover soup pot and reduce heat, simmer until tender.
So – i’ve used this sauce for so many applications – and yes – meatballs are phenomenal. It’s a very earthy, hearty and rich sauce and I can honestly say, it never comes out the same way twice. I’m like brandon, I eyeball my measurments – so this is just a guideline.
While DH loved Friday’s sauce with the pork loin chop, last night with the beef sirloin tip roast wasn’t as good – in part because I couldn’t find dried porcini mushrooms and had to use dried shitake mushrooms – not as strong a flavor