Type what you have

Ingredients

• ✓ cabernet sauvignon wine
• onion
• carrot
• celery
• olive oil
• garlic
• ground beef
• veal
• tomato
• oregano
• salt
• black pepper
• milk
• nutmeg
• pappardelle pasta

Instructions

1. 1 Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
2. 2 Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
3. 3 Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
5. 5 Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.

By thedailygourmet

Ingredients

• ✓ cabernet sauvignon wine
• basil
• rosemary
• thyme
• oregano
• sage
• crimini mushroom
• black olive
• celery
• baby carrot
• garlic
• garlic
• butternut squash
• chicken stock
• onion
• flour
• pork loin
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
2. 2 Toss the pork loin with the flour in a bowl to coat the pork evenly.
3. 3 Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
4. 4 Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.

By Jennifer Reeve

Ingredients

• ✓ cabernet sauvignon wine
• radish
• carrot
• arugula
• spinach
• mesclun salad greens
• salt
• sugar
• water
• pecan
• olive oil
• salt
• sugar
• cherry
• beef top sirloin
• port wine
• black pepper
• salt
• garlic
• grainy brown mustard
• olive oil

Instructions

1. 1 Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
2. 2 Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
4. 4 Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
5. 5 Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
6. 6 Preheat an outdoor grill for very high heat and lightly oil the grate.
7. 7 Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
8. 8 To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

By Karen Barris Calabro

Ingredients

• ✓ cabernet sauvignon wine
• beef tenderloin
• olive oil
• oyster sauce
• garlic
• fish sauce
• black pepper
• soy sauce
• soy sauce
• sesame oil
• fish sauce
• lemon juice
• black pepper
• olive oil
• oyster sauce
• garlic

Instructions

1. 1 Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
2. 2 Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
3. 3 Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
4. 4 Serve beef alongside dipping sauce.

By Chip Phelps