Prep 20 mins
Cook 2 hrs 30 mins
Recipe from Kathy Casey, Heart of Washington chef.
- 2 tablespoons olive oil
- 1 lb pork butt
- 3⁄4 cup diced celery
- 3⁄4 cup diced carrot
- 2 tablespoons garlic
- 1⁄4 teaspoon rosemary
- 1 teaspoon basil
- 1 1⁄2 cups washington red wine
- 2 (6 ounce) cans tomato paste
- 3⁄4 cup whole milk
- 1 lb beef chuck
- 1 cup diced onion
- 1⁄2 cup chopped mushroom
- 1⁄2 cup diced green pepper
- 1⁄4 teaspoon red chili pepper flakes
- 1 teaspoon oregano
- 1⁄2 teaspoon thyme
- 2 cups beef broth
- 2 (28 ounce) cans red pear tomatoes, in juice
- Warm olive oil in large pot over high heat.
- Add the beef chuck and pork butt, cut into 1" chunks.
- Brown the meat on all sides, cooking about 5 minutes.
- If you don't have a large enough pot, brown the meat in batches.
- Remove the meat from the pot and set aside.
- Add onion to the pot and cook for 1 minute.
- Then add the celery, mushrooms, carrots and green peppers.
- Cook for a couple of minutes until the vegetables start getting soft.
- Add the garlic, red chili flakes, rosemary, oregano, basil and thyme.
- Add the red wine.
- A full bodied wine like Cabernet Sauvignon works best.
- Bring the wine to a boil and let it reduce for 2 minutes.
- Add the browned meat back into the pot, along with the tomato baste and beef broth.
- Add the pear tomatoes with their juice.
- Reduce the heat to medium low to low and simmer for 2 hours, stirring often.
- The meat should be very tender and the sauce very thick.
- After 2 hours of simmering, break apart the meat with a spoon and add the milk.
- Cook for 5 more minutes.
- Season with salt if necessary.
- Makes 12 cups, but the extra sauce can be frozen for up to 3 months.
- Serve over your favorite pasta.