Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
2 T. Herbs de Provence dried
2 Bay Leaves whole dried
1 C. Barolo red wine (substitute a deep bold red)
Sugo Barolo pan sauce
For the Sugo Barolo pan Sauce:
2 1/2 C. Brisket brodo... all liquid and drippings from the baking dish
1 T. Pine Nut paste/Almond Butter or Sundried Tomato Pesto made with nuts and cheese included
1 T. Parmegianno powder
1 T. Mixed chopped olive Tapenade/Olive Bruschetta
1/4 t. Anchovie Paste
More Barolo wine and or bacon to taste as desired