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Image for Osso Bucco with Citrus Gremolata

Osso Bucco with Citrus Gremolata

Always been a huge fan. Perfect for entertaining. I love to serve this with polenta but you can opt for a nice creamy Safran risotto as well.

12 meat veal shanks
8 carrots, chopped in small cubes

8 celery, chopped in small cubes

2 onions, chopped small cubes

6 garlic cloves, whole and mashed

6-8 fresh bay leaves

4 cups low sodium chicken broth

3 cups dry white wine

1 18 ounce @mutti_canada tomato purée

Sea salt & pepper

Extra virgin olive oil

Gremolata: 2 1/2 inch strips lemon zest and orange zest chopped finelly.

2-3 tbsp minced parsley.

Season with coarse sea salt & pepper & mix well.

1. Preheat the oven to 375. Generously season veal shanks with salt & pepper. In a very large skillet, heat olive oil and cook the veal in batches (about 3 min per side). Then transfer to a large roasting pan.

2. Add more olive oil to the pan and add in your onions, celery, carrots, garlic and bay leaves and season. Cook for about 12 minutes.

3. Add wine, chicken stock and tomatoes, stir and bring to a boil. Transfer to the roasting pan to coat the Osso bucco. Cover and bake for 2 1/2 hours.

4. You can reduce the sauce once cooked but I like to leave it as is to wet the polenta. Sprinkle the gremolata over and serve.

Image for Polpette & Sauce

Polpette & Sauce

Sunday sauce is sacred. Add love & passion to it and as I always say “Chi Mangia Bene Vive Bene” (Who eats well, lives well)

About 850gr combined of Beef, Veal & Pork from Centres Des Viandes Langelier

1 cup freshly grated parmigiano

1/2 cup bread crumbs from Patisserie Boulangerie Laura

1 tsp garlic powder

1/4 cup dry white wine

A handful of fresh minced parsley

Sea salt & pepper

1. Combine all together and create your meatballs. Use your hands; energy is VERY important when you cook. (Will make about 10 medium)

Mini pork ribs (Tracollele in Italian)

1 medium boneless steak

2 tomato passato @mutti_canada & about 1 cup of water used to clear the excess

A dash of dry white wine (or red)

1 red onion, whole

1 tsp of garlic powder

A handful of fresh basil

Extra virgin olive oil

*Note: we add pork skin (cotenne many times which we use to make braciole. Sausage, many times I use filet Mignon).. in this recipe I kept it simple.

1. In a large pot, add a few tbsp of olive oil on medium high and sear the ribs (about 2 min each side) remove and set aside. Do the same for the steak.

2. Lower to medium, a the wine and grab all the little bits. When reduced, place the red onion in the center and place your meatballs around. Add the sauce and water, place your meat back in the pot, then higher the heat and bring to a boil. Place your basil, lower to medium low, cover and cook for 2 hours.

*you can stir in between & give it some love

3. After 2 hours, lift the lid a little and let it cook for another hour in order for it to thicken and evaporate a little. I love the wooden spoon method as my grandmother used. Again; give it some love in between.

4. Choose your pasta 🍝 & enjoy 💋💋

Image for Bourbon Bacon Wagu

Bourbon Bacon Wagu

Absolutely decadent. Perfect for a date night! P our yourself a glass of Boulevardier & enjoy the flavours.

4 strips @dubreton bacon
Rosemary sprigs
Bulleit bourbon (about 1/4 cup)
Coarse sea salt & pepper

Preheat oven at 400. On medium heat, heat your pan @lecreuset until warm. Add coarse sea salt and lots of pepper.

Wrap 2 slices of bacon on each wagu and tie them with the rosemary sprigs. Cook 5 min each side.

Add bourbon & set your

Once flame subsided, place in oven for 10 min

Serve ( this is for medium)

Image for Dijon Lamb Shank

Dijon Lamb Shank

Serves 4 (based on medium size leg)

About 3-4 Tbsp Ghee Butter (replace with regular butter)

3 Tbsp of Olive Oil

3 Tbsp of Dijon Mustard

About 6-10 garlic cloves, whole

3 generous cups of dry white wine

Rosemary sprigs

Sea Salt and Pepper

Preheat oven to 400
Was your lamb, pat dry and place in a baking pan
Make incisions in your meat. Silver the garlic and place deep in the incisions.
Salt and pepper your meat, then add Ghee butter in the incisions. Be generous
In a small bowl, combine half a lemon juice, 1/4 of an orange juice, salt and pepper, olive oil and dijon. Mix well until thickness is formed. Rub all over the lamb, underneath, making sure it is evenly coated. Add more salt and pepper.
Add herbs on top. Cut in half the remaining garlic and lather in the pan. Cut the orange and lemon and squeeze the juices out, lathering the pan.
Cook at 400 for 1 hour. After an hour, add 2 very generous cups of wine, and reduce heat to 350 for another hour (careful do not throw liquid on top of the meat, it will remove the Dijon that has nicely crisped up.)
After 1 hour, turn heat off and add the remaining wine. Let it sit in the oven for another 15-20 minutes.

Note - if your leg weighs more, you will need to adjust the cooking time.

Image for Prune & Cardamon Pork Loin

Prune & Cardamon Pork Loin

1 large Pork Loin

2-3 Garlic cloves - slivered

1 ½ Tbsp Cardamon Seeds, crushed

1 white onion, slivered

1 large prune, sliced

1 Cup Dry White Wine

1. Preheat the oven to 400.

2. Clean your meat, pat dry and place in a baking dish drizzled with avocado oil.

3. In a mortar, grind your cardamon. Layer your onion under and around your meat and add the

4. Make even cuts in your pork loin, season with salt & pepper. Slice your prune, and place in the

incisions. Add remaining around the pan for flavor. Then, lather the crushed cardamon between

the prune slices and over the meat. Drizzle more avocado oil, season again.

5. Add the wine, and cover. It’s ready for baking. Bake on medium rack at 400 for 30 min. Then

uncover and bake for another 20 min. Then broil on low for 5 min and you have got yourself a

I hope you enjoy this recipe. Miracles happen when I cannot sleep. Change it up with apples in

the Fall or use peaches.

Image for Rib Roast Wonder

Rib Roast Wonder

The art is all in the cooking method ✨& the perfect meat is always cut by the perfect Butcher @centredesviandeslangelier

Layer rosemary & garlic cloves at the bottom of the pan & any excess fat you cut from your meat.

Make cuts in meat and place slivers of garlic deep within. Then planed a dollop of butter to seal it.

Generously salt & pepper your meat.

Intertwine fresh rosemary in the laces.

Many sauces you can make. I like to mix 1 1/2 cups of thick dijon, some herbes de Provence, 2 shots of bourbon and lather it on.

Add 2 cups of red wine at the bottom and start the cooking.

10min @ 450
30min @ 400
40min @ 385
30 min @ 350

& add your timer to ring every 30min to baste it so it doesn’t ⁣dry.

Image for Stuffed Cornish Hens

Stuffed Cornish Hens

2 Cornish Hens, washed and pat dried
2 medium sausages, meat uncase (“carne sausicciata”)
1 small carrot, chopped finely
1 small celery, chopped finely
2 large onions, chopped
3-4 garlic cloves, crushed whole
1 egg, beaten
1 Cup dry white wine + 2 Tbsp for beaten egg
1 Cup breadcrumbs (unseasoned)
Rosemary sprigs
3-4 Tbsp Herbes de Provences
Extra Virgin Olive Oil
Sea Salt & Coarse Pepper

1. Preheat oven convention “roast” to 425 on medium rack.

2. Wash your chicken, pat dry.

3. In a medium baking dish, drizzle olive oil, then lather your diced onions, garlic and a few
rosemary sprigs. Place your hens on top.

4. In a medium bowl, add your sausage meat, carrots, celery, breadcrumbs, beaten egg
with wine, salt & pepper. Mix well with your hands until amalgamated.

5. “STUFF” the hens. YES, Stuff. You will see them swell up. Do not be afraid.. stuff them
full.

6. Drizzle olive oil over the top. Sprinkle coarse sea salt & pepper. Add a generous sprinkle
of herbes de Provence.

7. Roast for 70 minutes (thermometer will show 165/180. Juice it half way through
generously everywhere. Let rest 10 minutes before serving. The Gravy is released and
ready to serve.

What can I say? Our rustic country dishes are so simple and savory it doesn’t take
much. If you are looking for an Italian twist to Thanksgiving, here it is.

Image for Salsiccia & Patate

Salsiccia & Patate

A staple in my region of Caserta 🇮🇹 It’s a country dish that’s made when the weather changes; it’s comfort food at its best.

Different ways of making it.. I like to take my time.. they don’t call me the “Meat Whisperer” for nothing

About 4 regular & 3 spicy sausages cut in chunks
4-5 large gold potatoes, chopped in chunks (do not chop small they will burn)
2 large red peppers, chopped in chunks
1 large onion, chopped in chunks
3-4 large garlics, crushed
1 large Tbsp of butter
1 1/2 cups dry white wine
Olive oil, salt & pepper
Fresh sprigs of Rosemary

1. Preheat your oven at 400 (I had mine on convention)

2. In a @lecreusetcanada baking dish (or any preferred), drizzle some olive oil and combine all ingredients minus the butter, rosemary & wine.

3. Mix well, then add the butter in chopped cubes over it & the rosemary sprigs. Cover with foil & bake for 30min.

4. Remove foil, add wine, stir & cook for another hour. (I have fixed the time accordingly vs the video).

5. Broil on low for 10 min. Stir. Then broil on high for 5 min. Remove and let rest for 5-10min before serving.

Trust me; timing is everything & patience is worth it. You will get a nice roasted sausage, a moist potato & a beautiful sauce to go with it.

Image for Stove-Top Lamb Shoulder with Balsamic Reduction

Stove-Top Lamb Shoulder with Balsamic Reduction

Based on a large crown of Lamb (about 8-12 small pieces) OR 8 large pieces about ½ inch each.

1 Crown of Lamb
4 Shallots, minced
3 Garlic Cloves, smashed
1/3 cup of Calabrese Olives, pitted and chopped
2 Cups Cherry Tomatoes, chopped
½ Cup Balsamic Vinegar + ¼ Cup for later
½ of a Lemon, sliced in wedges
1 large sprig of fresh Rosemary
Sea Salt & Pepper
1 Tbsp unsalted butter, browned
1 Tbsp Extra Virgin Olive Oil

How To:
1. Salt & Pepper your meat. In a large pan on medium high, add butter and olive oil and let it melt and
brown. Place your meat and let it brown, about 3min each side.
2. Remove the lamb and place in a separate dish.
3. Add shallots, garlic to the pan where lamb browned and a little salt and pepper. A few minutes to get
them nice and golden. Proceed with the olives, stir and then add your balsamic vinegar.
4. Add the cherry tomatoes, season again. Transfer the Lamb back in the pan, add the lemon wedges
and rosemary sprig. Reduce heat to medium low, cover and cook for 15 min.
5. After 15 min, turn the meat sides and add the remaining Balsamic vinegar. Cover and cook another
15 min.

Image for Stuffed Peppers with Scarmorza & Pine Nuts

Stuffed Peppers with Scarmorza & Pine Nuts

Serves 10 Large Peppers

Ingredients:
10 Large long sweet Peppers
About 1 ½ kg of minced meat (equal parts lean beef, veal & pork)
3 ounces pine nuts
½ Scamorza grated & more for topping
1 egg, beaten
A dash of white wine (to mix in the egg)
2 cups frozen peas, thawed
2 Tbsp garlic powder
Drizzle of extra virgin Olive Oil (about ¼ cup)
Salt & Pepper

Simple Tomato Sauce:

3 bottles Passato Pomodoro ( I use Mutti)
A few Tbsp of Extra Virgin Olive Oil
3 garlic cloves
1 red onion whole
Lots of fresh basil

Add a few tbsp of extra virgin olive oil to a large pot. Place the red onion in the center, add the garlic cloves,
let flavour the sauce and add the tomatoes.

Rinse out the bottles with the sauce remains and add them to the
sauce. Season with salt and bring to a boil, reduce heat, throw in the f basil, cover and let simmer for about
30min.

1. Preheat oven to 385 degrees. Halve your peppers on the side, clean out the inside but leave the top.

2. In a large bowl, mix well your meat with your hands. Then add the beaten egg with the wine, season
generously with salt & pepper and mix well with you hands once more. Energy is everything.

3. Once meat is well combined with the egg, grate the scarmorza in. Don’t be scared if large chunks fall
in, it will add amazing flavor. Then add the pine nuts and once again, mix well with your hands. Add
the peas, drizzle a little extra virgin and mix again until well incorporated.

4. Stuff the peppers and press hard making sure they are well stuffed. Add a layer of sauce to a large
baking dish, then place your peppers. Once all peppers are stuffed and place, slither thin slices of
scamorza on top of each peppers (grating makes a mess), then add more sauce over them and cover
with foil.

5. Cook covered for 45 min. Then remove foil and cook for another 45 min. Let them rest 30min
before serving as it allows the juices to flow.

Image for Roasted Chicken with Paprika & Rosemary

Roasted Chicken with Paprika & Rosemary

2 Organic Chickens
1 ½ stick of unsalted butter (room temperature)
Extra Virgin Olive oil
Coarse Sea Salt
Fresh Pepper
6 garlic’s roughly chopped
2 Tbsp (total) Paprika
2 Tbsp (total) smoked Paprika
1 tsp garlic powder
1 Lemon (1/2 lemon for each chicken)
Handful of fresh Rosemary sprigs
Handful of fresh Thyme sprigs
½ Honey
¼ Cup Apple Cider Vinegar

Butter Mixture
1. In a small bowl, mix the butter with your hands. Add 1 tsp of Paprika and 1 tsp of
smoked paprika. Mince the Rosemary and Thyme and place in the bowl along with the
garlic powder, coarse sea salt and pepper. Mix well until all combined.

Chicken
2. Preheat convention oven on broil at 375.
3. Wash and pat try your chickens. Place them in a large baking pan.
4. Delicately lift the skin without breaking it. Go all the way to the end of the carcass. Gently
fill in the butter with your hands; use the palm of your hands as heat to massage it
through. Use most of the butter, leave about ¼ of it for the top.
5. Place the rest of the butter in the joint caveats (under arms, between legs). Generously
salt and pepper. Sprinkle over top the remaining Paprika and Smoke Paprika. Place
rosemary sprigs between caveats along with the thyme. Drizzle olive oil over top and
then, add lemons inside the entrance.
6. Roast for 1 hour.
7. After 1 hour, blend the apple cider and honey until nice and creamy. Use a juicing tool to
juice your chickens as it will release lots of goodness. Then pour the honey mixture over
both chickens and place back in the oven for another 20-30 minutes. This will vary on
the size of your chickens. You will know when they are cooked when the thermometer
shows 180F (place in the leg caveat).

8. Remove from the oven, cut and serve with the gravy it produced.

Image for Spezzatino

Serves 4-6
Ingredients
1 ½ kg veal cubes (about 1 large pack)
2 Medium Golden Potatoes cubed
2-3 Garlic cloves, in socket
1 Large Onions, thinly sliced
1 ½ Cup frozen peas
2 Large Carrots, cubed
2 Large Celery, cubed
Extra Virgin Olive Oil
Salt & Pepper
1 Cup dry White Wine
2 Cups chicken stock (or water)
2 Bay Leaves
Tarragon
Fresh Basil

1. Pat dry your meat. Salt & Pepper and then roll them in the flour.
2. In a large pan on medium high heat, add a little Olive Oil and sauté the veal for about 5 minutes. Remove
and set aside.
3. Add a little more oil, then thrown in the Onion and Garlic, deglaze with the white wine and sauté 2-3
minutes. Add the chopped carrots and celery, season with salt and pepper, and throw in the bay leaves,
and tarragon and 2 cups of chicken stock (or water). Lower to medium low, cover and cook for 1 hour and
15 minutes. Check in between if it needs more water or broth (1 cup)
4. Add the cubed potatoes and peas, stir, and cover cooking for another 45 minutes.
5. Serve with fresh chopped basil.
I ate this a lot growing up in the Fall/Winter months. The trick is to really give it time to do it’s thing.. Do not rush
it. Change it for beef if you prefer, but veal is really the authentic recipe here.

Image for Polpettone Di Amarene

Polpettone Di Amarene

Meatloaf with Italian Cherries

Ingredients:
3 kgs lean pork minced meat
500 gr Amarene in syrop – chopped. Preserve the syrop.
2 Carrots
2 Celery
1 White Onion
1 tsp Garlic Powder
1 Egg
1 Cup Parmigiano Reggiano Cheese
¼ Cup White Wine
A Handful of fresh Sage
6 Garlics in cammiccia (in socket)
Extra Virgin Olive Oil
Salt and Pepper

Gravy
Amarene leftover syrup
2 Tbsp unsalted butter
2 Cups low sodium organic beef stock
2 Tbsp flour
Salt & Pepper
A handful of Sage

1. Preheat oven to 350.
2. In a large bowl, massage your meat and set aside. In a food processor, add the carrots, celery, onion, garlic powder and grind until pasty. Then add the egg, white wine, cheese, salt and pepper to taste and a drizzle of olive oil and blend once more until smooth.
3. Add the mixture to the meat and using your hand, incorporate and mix well until all combined.
4. Divide your meat in equal parts. In a large baking pan that comes with lid, place half of your meat and spread out leaving an inch all around.
5. Place your Amarene in the center. Dig them in and be generous, spread them around but ensure not to place them on the edges. Leave yourself about an inch. Then place the remaining meat on
top and seal it shut around the edges.
6. Drizzle some olive oil and a little fresh pepper on top. Add more sage all around and your garlics.

7. Bake on convention for 3 hours (45 min per pound). After 3 hours, remove the lid and cook it for another 45 min. You can then lower oven to 170 and let it rest and keep warm until ready to
serve.

8. For the gravy: Note that the Meatloaf will release an amazing juice, so that will be your first gravy.

For the second gravy:
In a small saucepan, add the amarene syrop, beef stock, flour and butter. Cook on medium stirring until it thickens up. Then season with salt and pepper, add the sage and set aside.

This is considered a delicacy where I am from and not many make this. I had it for the first time years ago at a family friends house over the Holidays and completely fell in love with this dish. The pork and cherries just blend so well together; your guests will not be disappointed, I guarantee it.

Image for Quick “On-The-Go” Light Stuffed Peppers

Quick “On-The-Go” Light Stuffed Peppers

I am always looking for ways to simplify my life being so busy with work. You can prep this in under 30min and the oven does the rest for you. Makes a wonderful healthy supper & you can opt to freeze them individually if you have leftovers for future lunches.

5 Large Peppers, top and inside removed
1 460 gr (about) of Lean ground Beef
1 460 gr (about) of Lean ground Veal
1 Egg
¾ Cups Parmigiano Regiano
1 Fresh Mozzarella
A dash of white wine (or opt for Apple Cider Vinegar)
1 Carrot
1 Celery
½ Red Onion
1 Garlic Clove
Drizzle of Extra Virgin Olive Oil (about 2 Tbsp)
Salt & Pepper
*1 Cup Frozen Peas (Optional)

** Simple Tomato Sauce** - Find Recipe on Website

1. Preheat oven to 375 degrees.

2. In a food processor, add the carrot, celery, onion & garlic and pulse until it finely chopped (even a form of paste is good). Then add the egg with, the wine, and parmigiano, season generously with salt & pepper and pulse again until you obtain a nice paste.

3. In a medium bowl, mix & combine the minced meat with your hands until well amalgamated. Season
with salt & pepper and blend again with your hands; then add the wet ingredients & amalgamate
once more until well combined.

4. Stuff the peppers and press hard making sure they are well stuffed. Add a layer of sauce to a large baking dish, then place your peppers. Once all peppers are stuffed and placed, cut a thick piece of fresh mozzarella on top of each peppers. Drizzle with Extra Virgin, then add the remaining sauce. (It should fill it to about half)

5. Cook uncovered for 1 hour &15 min. Serve with extra Parmigiano.

Image for Chicken Cacciatore

Chicken Cacciatore

Ingredients:
8 Chicken Thighs Bone In
1 ½ Large Carrot, chopped (be rustic – about 1 inch)
1 Red Onion, finely chopped
2 small containers Brown Mushrooms
3 Garlic Cloves, crushed
1 Bottle of Tomato Sauce
1 Cup Dry White Wine
¼ Cup Heavy Cream
1 Tbsp Butter, unsalted
Olive Oil
Salt & Pepper
Combine Fresh Rosemary, Thyme & Tarragon

1. Heat a few Tbsp of Olive Oil and 1 Tbsp Butter in a large pan on medium high heat. Season your
chicken with salt & pepper and brown your chicken. About 2 min each side. Set aside and lower heat to medium.
2. Deglaze with the wine and let evaporate until half, picking up all the chicken bits. Add a drizzle of
Olive Oil. Then proceed to adding the onion and garlic. Season with salt & pepper and cook stirring a few minutes until golden.
3. Add the carrots and cook stirring until softened (about 8 min). Then place the chicken back in the
pan, add the tomato sauce, and a little water from the residue in the bottle.
4. Sprinkle the herbs, season with salt & pepper, then reduce heat to medium low, cover and cook for 30 minutes.
5. Remove lid and cook for another 15 minutes.
6. Close the heat, add the cream, stir and season more if needed.

This is my father’s version of cacciatore, finding the traditional one a little boring and redundant. I am also not a fan of peppers in this dish, I feel it takes over the flavor. You will be surprised at how the Tarragonbrings everything together (that’s my touch by the way).
This recipe is great for a weekend meal or entertaining.

Image for Pollo al Lambrusco

Pollo al Lambrusco

Lambrusco Sauce:
1 (750ml) bottle dry red wine
¾ Cups coconut sugar (or light brown sugar)
¾ Cups Lambrusco
¼ Cup Apple Cider Vinegar
1 Tbsp black peppercorn
1 white onion (whole)
A tsp of salt
4 garlic cloves, whole
3 thyme sprigs
1 bay leaf
2 sprigs fresh rosemary

Pollo al Lambrusco:
6 Chicken Thighs Bone and skin on
2 small containers of shitake mushrooms, whole (about 2 cups)
1 Cup Dry White Wine
4 Tbsp Extra virgin Olive Oil
1-2 Tbsp butter
Salt & Pepper
2-3 sprigs Thyme
1 bay leaf
1 Rosemary sprig

1. Preheat your oven at 400, convention/ roast.

2. Prepare your sauce. In a large sauce pan, add your ingredients and bring to a boil. Let boil on
medium heat for 15 minutes.

3. In a large pan on medium high heat, add your oil and butter, generously season your chicken with salt
& pepper, and brown each side; about 3 min each. You want them nice and browned.

4. Place chicken in a large baking dish with lid. Add your mushrooms. Then add the sauce with all the
ingredients. Throw the extra herbs, close lid and roast for 45 minutes.

*I adore this dish. A true testament that chicken does not have to be boring. You can make the
sauce ahead and refrigerate for up to 5-days.

Image for Squash with Sausage Meat and Chickpeas

Squash with Sausage Meat and Chickpeas

Full Serving – About 8

1 small butternut squash (about 2 cups), diced in small cubes (can be pumpkin as well)
2 Cups sausaged meat
1 Cup chickpeas
2 Cups low sodium organic chicken stock
2 medium shallots, minced
3 Garlics, smashed
Salt & Freshly Ground Pepper
¼ Cup dry white wine
A few Tbsp of Extra Virgin Olive Oil
Salt & Pepper
A few sprigs of fresh thyme

1. With a sharp knife, remove the skin from the butternut squash. Cut into small cubes.

2. Preheat a large pan on medium high with a few Tbsp of EVOO.

3. Add shallots and garlic and cook for about 3 minutes until softened and golden.

4. Add your sausaged meat. Cut it through breaking it apart. Then deglaze it with the wine, allowing it
to evaporate (about 1 minute)

5. Add the wine, let it evaporate (1 minute).

6. Add the chickpeas, season with salt and pepper. Then add your chicken stock and throw in the fresh
thyme.

7. Reduce heat to low and cover. Cook for 15-20 minutes.

8. Remove lid, grab a masher and mash 20% of it allowing it to be semi-creamy. You want it creamy, but
not too much with a nice broth.

9. Serve with bread

A non traditional side dish from my region. A perfect aperitivo with fresh toasted bread. Venture your pallet
into new tastes.

Image for Braciole Napoletane

Braciole Napoletane

Ingredients:
6 Braciole, pat dried (Veal)
3-4 Garlic Cloves, minced
A bushel of fresh Parsley, minced (about 1 cup)
About ¾ Cups dry White Raisins
½ Cup Pine Nuts
2 Bottles of Tomato Sauce “Passato”
½ Cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
Salt & Pepper
½ Yellow Onion, minced
Fresh Basil
Cooking thread

1. Prepare your working service with all ingredients (minus the yellow onion and basil)

2. Position your meat flat open. Salt & Pepper generously. Then sprinkle garlic, pine nuts, dried raisins and parsley. Roll tightly and tie on both ends.

3. In a large pan on medium high heat, heat the olive oil, then add your onion and leftover garlic, season and let it cook for about 1 min. Place your meat and brown on both sides. (about 2 min each side), then deglaze with the wine and allow it to evaporate for 1 min.

4. Add the sauce. Gather some water to obtain the bottles residues (not too much), stir and bring to a boil. Season with salt and pepper, stir. Lower heat to medium low. Add your basil and shut lid. Cook for 1 ½ hours.

5. Serve with fresh pasta of choice.

I loved watching my father prepare these growing up. The beaty of this veal is that is can be cooked alone to
flavor the sauce or mixed with traditional Sunday sauce meats.
Many like to add cheese; I prefer it this way. Although cheese is delicious, it invades the flavors.
I hope you enjoy it as much as we do.

Image for Cozy Beef Chuck

Cozy Beef Chuck

1 ½ kg Beek chuck
2 Large Carrots (chopped in medium cubes)
2 Large Celery (chopped in large cubes)
1 Large Onions (cut in large cubes)
1 leek (chopped) + Keep full stem
1 large black garlic cloves (whole)
2 containers Shitake mushrooms
1 ½ baby potatoes
2 Cups organic low sodium beef stock
1 Cup red wine (I use cabernet)
1 large bushel of fresh sage
3 dry cloves
Extra Virgin Olive Oil
Salt & Pepper
2 Tbsp coarse sea salt
2 Tbsp whole peppercorns

1. Preheat oven to 300 degrees. In a large oven proof saucepan, heat 5 generous Tbsp of Olive Oil,
generously salt & pepper the meat (about 30 secs per side). Set aside in baking dish.

2. Deglaze with the wine and collect all the delicious bits. Then Add the beef stock and place your beef
chuck back in. Proceed with throwing all your vegetables and spices, except for the shitake
mushrooms and potatoes. Cover lid and cook in the oven on convention for 2 hours.

3. After 2 hours, add the shitake mushrooms and potatoes, add the coarse sea salt and peppercorns and
stir. Cover lid and cook for another hour.

4. When ready. Remove the vegetables, (discard the leek stem and herbs) leaving a few (about 1 cup),
in one bowl and the meat in another plate. Blend the veggies in the stock and bring to a boil. It will
become more consistent and create a healthy thicker sauce.

5. Shred the meat. Then add the veggies and meat back in and stir (season if required).

6. Serve alone, with fresh polenta or rustic bread.

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