3 tablespoons olive oil
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 28-ounce can Italian plum tomatoes, crushed by hand
1 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/4 cup loosely packed fresh basil leaves, torn by hand
One 4-pound boneless chuck roast
Kosher salt and freshly ground black pepper
1/2 cup dried porcini mushrooms
3 tablespoons canola oil
4 cloves garlic, minced
4 stalks celery, diced
3 large carrots, peeled and cut into large chunks
1 large onion, diced
1 cup red wine, Chianti or merlot
1 cup low-sodium beef stock
2 sprigs fresh rosemary
1 cup frozen pearl onions, thawed
1 cup whole milk
1 1/2 cups polenta or coarse cornmeal
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano
The polenta hardens as it sits.
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