Preparation:
Wipe bottom and sides of kettle generously with olive oil. Place over med high flame. Add sliced Italian sausage, and brown well on med heat. Remove browned sausage to bowl and pour excess grease into grease can (don't ask). Replace kettle to heat without wiping out, increasing to med high. Add minced garlic until kettle just begins to smoke (garlic will be a light brown), then quickly crumble in sirloin and brown thoroughly. Reduce heat to med. Add red wine. Add mushrooms and stir. Add remaining spices and continue stirring. Now reduce heat to low and add tomatoes (smush them up) and remaining chopped vegetables with tomato sauce and the bowl of sausage chunks, as the final ingredient. Simmer, covered, until it tastes just right. About 6 hours on low, low flame. (Add water, only if necessary.)
Another note: You may add more of anything, if necessary, but it's great if you merely follow the recipe.
Recommendation: Serve with the best angel hair fedelini (pasta) money can buy; it's the perfect lightweight pasta for this big-legged dish! Yellow crookneck squash presents well with this sauce and balances the palette (or palate!) as an accompan |
