Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28 ounce) can roma tomatoes (crushed)
1 (6 ounce) can tomato paste
1 cup Merlot wine
1 pound Italian sausage, sliced
Directions
Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.
Ingredients
4 tablespoons extra virgin olive oil, divided
1 white onion, diced
3 cloves garlic, crushed
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans whole peeled tomatoes
3/4 cup chopped Italian flat leaf parsley, divided
2 teaspoons garlic powder, divided
1 pound ground beef chuck
1 cup bread crumbs
1 egg
3 tablespoons milk
salt and pepper to taste
1/2 pound hot Italian sausage
1/2 pound mild Italian sausage
1/2 pound pork neck bones
1/4 cup red wine (optional)
Directions
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepp
Ingredients
2 pounds venison, cut into cubes
salt and pepper to taste
1 kiwi, peeled and sliced
1 1/2 cups red wine
1/4 cup all-purpose flour
extra-virgin olive oil
2 cloves garlic, minced
1 onion, cut into chunks
1 sprig rosemary leaves, minced
1 sprig thyme leaves, minced
balsamic vinegar
1/2 cup beef stock
5 potatoes, peeled and cubed
1 carrots, cut into 1/2 inch pieces
1 parsnips, cut into 1/2 inch pieces
1 (8 ounce) package sliced fresh mushrooms
Directions
Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight.
Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison, and place them with the red wine marinade. Squeeze as much marinade from the venison as you can.
Heat the olive oil in a large skillet or saucepan over medium-high heat. Place the floured venison cubes in the hot oil, and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary, and thyme into the skillet, and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to a boil and cook for 5 minutes. Pour the onion mixture into the slow cooker, and stir in the beef stock, potatoes, carrots, parsnips, and mushrooms until evenly mixed. Add water if needed to just cover the vegetables.
Cover the slow cooker, and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.
Ingredients
1 (6 ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19 ounce) can fruit cocktail, drained
16 ounces sponge cake, cut in cubes
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.
