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Ingredients

1 pound bulk spicy Italian sausage
1 cup chopped onion
2 large cloves garlic, minced
1/2 cup dry red wine
5 cups beef broth
1 cup water
2 cups chopped tomato
1 cup grated carrots
1 (10 ounce) can tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1 1/2 cups sliced zucchini
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 cup water
1 (9 ounce) package tortellini

Directions

Heat a large skillet over medium-high heat and stir in the sausage, onion, and garlic. Cook and stir until the sausage is crumbly and lightly browned. Drain and discard any excess grease. Stir in the red wine, beef broth, and 1 cup of water. Add tomato, carrots, tomato sauce, basil, oregano, and bay leaf. Bring to a boil, then reduce heat to medium-low, and simmer for 30 minutes.

Stir in the zucchini, bell pepper, and parsley. Continue simmering for 45 minutes more. Pour in the remaining 1 cup of water. Increase heat to medium-high, and bring to a boil. Stir in the tortellini. Cook until tender, 5 to 10 minutes. Discard bay leaf before serving.

Ingredients

2 pounds beef short ribs
1/3 cup soy sauce
3/4 cup red wine
1/2 cup olive oil
2 tablespoons all-purpose flour
1/4 cup brown sugar
4 cloves garlic, minced
1 pinch curry powder

Directions

Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.

Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.

Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.

Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Ingredients

1 cup flour
1 tablespoon minced fresh rosemary
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
6 (4 ounce) pork chops
2 tablespoons vegetable oil
1 onion, sliced
1 (4 ounce) package sliced mushrooms
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup Marsala wine

Directions

Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.

Place the onion, mushrooms, and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 ounces crumbled blue cheese

Directions

In a bowl, combine all the ingredients; mix well. Cover and refrigerate until serving.