Ingredients

• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 1/2 cups dry red wine
• 1 1/2 cups red wine vinegar
• 1 cup water
• 12 cloves
• 1 tablespoon mustard seeds
• 2 bay leaves
• 2 tablespoons sugar
• 2 tablespoons coarse salt
• 1 tablespoon lightly crushed black peppercorns
• One 4 1/2-pound boned, rolled and tied-top round roast
• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 10 gingersnaps, finely crushed
• Salt and freshly ground black pepper

Instructions

1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool.
2. Place the roast in a large lock-top plastic bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours, for 2 days.
3. Preheat the oven to 300 F. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, about 5 to 8 minutes. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and saute for about 5 minutes, or until softened.
4. Return the meat to the pot. Strain the marinade over the meat and bring to a boil over high heat. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender; turn the meat halfway through the cooking process. Test by sticking a fork into the meat: it should come out easily.
5. Transfer the meat to a cutting board and let stand for 20 minutes; set the pot aside. Slice the meat and place in a deep heatproof serving dish.
6. To finish the sauce, add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Season with salt and pepper if necessary. Pour the sauce over the meat and serve immediately.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and finely shredded
• 1 medium zucchini, finely shredded
• 1 pound lean ground turkey
• 1 pound lean ground veal
• 1/3 cup fine dried breadcrumbs
• 2 large eggs
• 1 large egg white
• 1/4 cup finely chopped parsley
• 1/4 cup freshly grated Parmesan
• 2 tablespoons Dijon mustard
• 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
• 1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups Double Herb Sauce (recipe below) or favorite good-quality Marinara sauce
• 2 tablespoons finely chopped parsley, for garnish

Instructions

1. In a medium skillet over medium heat, heat the oil. Add the onions, and saute them for about 7 to 10 minutes, stirring frequently, until they’re soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini, blending with the onion mixture, and cook for about 2 minutes.
2. Transfer the cooked vegetables to a large mixing bowl. Let cool. Add the remaining ingredients except the tomato sauce. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together.
3. Preheat the oven to 375 F. With your hands, gently roll the mixture into meatballs about 1 1/2 inches in diameter. Place them on a large baking sheet that has been lined with aluminum foil. Bake the meatballs for 35 minutes. Meanwhile, heat the tomato sauce.
4. To serve, arrange the meatballs in a serving dish and spoon the hot sauce over them. Serve immediately.

Advance Preparation

Can be prepared 2 days ahead through step 3 and refrigerated. Reheat in a 350 F oven for 20 minutes, occasionally basting with tomato sauce. The cooked meatballs can also be frozen.

Makes About 30 meatballs, to serve 8 to 10.

Double-Tomato Herb Sauce

This reworking of the classic tomato sauce includes both canned and sun-dried tomatoes for extra-rich flavor. This thick home-style sauce is equally good on pasta, pizza, meatballs or eggs.

Ingredients

• One 3-ounce package dry-packed sun-dried tomatoes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 celery rib, finely chopped
• One (28-ounce) can crushed tomatoes
• One (14-ounce) can diced tomatoes
• 2 garlic cloves, minced
• 1 cup full-bodied red wine like Chianti or merlot
• 2 cups water
• 1/4 cup finely chopped parsley
• 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
• 1/4 cup finely chopped fresh basil or 2 tablespoons dried
• Salt and pepper to taste

Instructions

1. Place the sun-dried tomatoes in a small mixing bowl and pour boiling water over them. Let them steep for 5 minutes. Drain the softened tomatoes and reserve.
2. Heat the oil in a large nonaluminum pot over medium heat. Add the onion, carrot and celery, and cook until soft, stirring frequently to prevent burning, about 10 minutes. Add both the canned tomatoes and the softened sun-dried tomatoes, the garlic, wine, water and herbs. Partially cover and reduce the heat to medium-low. Simmer for 1 1/2 hours, stirring occasionally. Add salt and pepper.
3. Puree the mixture in the pot with a hand blender or in a food processor fitted with the metal blade until the sauce is a fine puree with no large pieces of tomato. You may need to add more water for a sauce-like consistency since the sun-dried tomatoes provide extra thickness. Taste for seasoning, adding more salt and pepper and herbs it desired. Serve hot.

Advance Preparation

Can be prepared up to 5 days in advance, covered and refrigerated. It also can be frozen in small containers for up to 3 months.

Makes about 2 quarts.