3 tablespoons olive oil
1/2 pound mushrooms, coarsely chopped
1 large shallot, chopped
1 large garlic clove, chopped

4 1/2-inch-thick beef tenderloin steaks
4 thin prosciutto or ham slices, trimmed to fit steaks
4 thin slices provolone cheese, trimmed to fit steaks
4 small Italian parsley sprigs

1/2 cup dry Marsala
beef, ham, provone

2 pounds lean ground beef (15 percent fat)
1 pound coarsely grated whole-milk mozzarella cheese
1 pound sweet Italian sausages, casings removed, meat crumbled
2 cups chopped fresh basil
2 cups fresh breadcrumbs made from crustless French bread
1 medium onion, chopped
1 cup chopped drained oil-packed sun-dried tomatoes
5 garlic cloves, minced
1 1/2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 cup tomato sauce, divided
3 large eggs, beaten to blend
1/2 cup dry red wine
beef, sausage, meat

4 (1/2-inch-thick) top blade beef chuck steaks (1 1/4 lb total)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 cup olive oil
1 medium onion, thinly sliced
1 yellow bell pepper, cut into 1/4-inch- wide strips
6 oz white mushrooms, trimmed and thinly sliced
3 garlic cloves, finely chopped
3 tablespoons sweet vermouth
3 tablespoons water
1 (14- to 15-oz) can diced tomatoes in juice
beef, pizzaiola,

2 tablespoons olive oil
1 (3- to 3 1/2-lb) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water

Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Accompaniment: creamy polenta
beef, in, red