A rich, meat-forward bolognese built around slow-braised short ribs and ground sirloin — deeper and more savory than a standard red-sauce pasta.
Ingredients Short Rib Base (adapted from Braised Short Ribs) 2 lbs bone-in beef short ribs Kosher salt and black pepper 2 tablespoons olive oil 1 medium yellow onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 4 cloves garlic, minced 2 tablespoons tomato paste 1 cup dry red wine (such as Chianti or Merlot) 2 cups beef broth 1 bay leaf 1 teaspoon dried thyme Bolognese 1 lb ground sirloin 8 oz cremini mushrooms, finely chopped 1 (28 oz) can San Marzano crushed tomatoes 1 (14.
Ingredients 24 oz. Pre-cooked shredded chicken 1 28oz Bottle Baby Ray’s Honey Barbecue Sauce Buns or Mini-Buns Instructions Mix shredded chicken and baby rays into crock pot. Mix thoroughly. Warm for 30-60 minutes until warm (130+) Source/Story On the fly recipe due to lack of pre-made options on 2025-03-22 game night. Ended up not bad, other then needing a bit more barbecue sauce.
Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).