Wonderful starter recipe! I fiddled with it a bit, and was so, so happy with the results. First, as the beef was browning, I gently covered the meat with black pepper and oregano and added a clove of crushed garlic. When it was really sizzling, I added about 1/2 a cup of cabernet and a healthy splash of worchestershire to add a little complexity, turned the heat up and let the wine cook away completely. Meantime, I chopped the onion, as well as two carrots and about 4 stalks of celery, and tossed all that into the tomatoes (didn't drain 'em) and beef broth sitting ready in the crock pot. Full disclosure: I did not use the peas, cause I didn't have any on hand. I added a little more oregano, and 3 crushed garlic cloves. I used a very light hand with the salt, since the flavors can change so much in cooking. Better to add at the end! I added the meat, set the crock pot to low, and let it cook all day. About half an hour prior to service, I made the pasta separate, and added it in 15 minutes before serving. Enjoyed it with a hot crusty loaf of bread, a spring green salad, and a glass of cabernet. Wonderful, wonderful.
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Wonderful starter recipe! I fiddled with it a bit, and was so, so happy with the results. ...