"Nice, versatile stew. I fogot the bay leaf but it was still fine. Used canellini beans instead of kidney beans and sauteed all the veggies but added mushrooms, garlic and red peppers and more tomato paste. I put about 1/3 of a lemon in while simmering, freshened it up a bit. I did fresh and dried basil at the end.I browned up boneless skinless thi""

"I wanted to like this recipe better than I did. Everyone raved over it but you can never tell if company would do that no matter what :)
I wanted something more "Dad's Day" than regular lasagna and thought the short ribs would add that. It was definitely rich but my regular lasagna is much better. It was almost too meaty and lacked the depth of fl"

"I hate rating something I havent made...but I need to ask a question. Has anyone had experience in making something like this the day before and reheating? I love making lasagna a day in advance but I've reheated leftover shortribs before and they seem to lose their tenderness the next day. I have a houseful on Sunday and would like something that"

"Awesome, awesome, awesome! I ended up adding some fresh ground ginger, added a nice bright note. I zested a couple of tangerines into it and then peeled them and chopped the inside, came out fine.What great layers of flavors...the cranberries, clove, ginger combo was delightful, with just enough sweetness from the pineapple. I'm not a big nut fan so I did half the batch plain and added toasted pine nuts to the other half. Both were good, depending on your taste for nuts. I think pine puts give a softer, subtle texture.
I'll never go back to canned sauce again!