Porterhouse Ragu

• Use the brown / sear function on your slow cooker (if you don't have a slow cooker, do this is a pan on the stove). Brown your piece of roast thoroughly in a little bit of cooking oil, until you develop a nice crust. Season liberally on the exposed side as you brown. Set aside while you prepare your soffrito.
• Saute your shallots, garlic, and capsicum in the meat's juices. Once that begins to soften nicely, add your mushrooms, bay leaves, 3/4 of your parsley (from the stalk up - leave 1/4 of the leaves for later), and saute for a few more minutes
• Create a little crater in the middle of your soffrito, and rest your meat in it
• Add your tomato paste, wine, and can of tomatoes around your meat, and season with salt & pepper to taste
• Slow cook for about 4-5 hours on low
• Remove your meat from the slow cooker, and using two forks, shred the meat
• Return back to the slow cooker, add some sugar and season further to taste, and cook covered for another hour or so
• Stir in the remainder of your parsley prior to serving
• Serve with pasta, polenta, potatoes, bread.. whatever starch you're up for
• (Photograph is served with pappardelle pasta and Parmesan)

Notes

• You can do this with lamb, goat, and most other red meats (wouldn't recommend for anything too lean like kangaroo though)
• If you don't like using wine, use a nice chicken broth and add in a dash of vinegar or lemon