Name: Beef Braised in Red Wine
Cook time: 50 min
Total time: 3 3/4 hr
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 (3- to 3 1/2-pound) boneless beef chuck roast; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 pound sliced pancetta, finely chopped; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 2 celery ribs, finely chopped; 4 garlic cloves, thinly sliced; 4 (4- to 6-inch) sprigs fresh thyme; 2 (6- to 8-inch) sprigs fresh rosemary; 2 tablespoons tomato paste; 2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône; 2 cups water; Accompaniment: creamy polentaepi:recipelink; a 4- to 5-qt heavy ovenproof pot with lid

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Beef Braised in Red WineRomulo Yanes

Brasato al Barolo

There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

Cooks' note:

• Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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