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

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf

1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Beef Tenderloin
1 2-pound beef tenderloin roast
1 tablespoon olive oil

Creamed Spinach
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves

Truffled French Fries
beef, tenderloin, red

10 tablespoons Spanish extra virgin olive oil
2 pounds beef tenderloin roast
Sea salt
Freshly ground black pepper
3 heads of garlic, roasted (see Note)
3 ounces Cabrales cheese (or any other blue cheese)
1 1/2 tablespoons brandy
1 bunch chives, chopped
beef, cabrales, mama

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,