So, I haven’t done a Memory Monday in a very long time.  I haven’t actually blogged in a long time.  I guess being pregnant keeps you just a busy as the actual baby.  What have I been doing?  Nesting.  Nesting at work and nesting at home.  My classroom is officially set up for my maternity leave.  Lessons are planned, worksheets are copied, IEPs are written.  Very little left to do and if it didn’t all get done…no one would know but me.  Nesting at home…eh.  Laundry is done.  We had two BEAUTIFUL showers hosted by our families.  So many generous gifts…so much to organize.

My mom had 6 babies in 5 pregnancies.  I remember a little about my brother Ds pregnancy but I remember a LOT about her pregnancy with the twins.  I don’t remember her being nearly as neurotic as I am.  Maybe it was because these boys were her FIFTH and SIXTH children.  Maybe it was because she had pretty much everything she ever needed so prepping wasn’t necessary.  Maybe I just don’t remember as well as I thought.  What I do remember from then and years after, were a lot of easy to prep, budget friendly meals that could be put together with a toddler attached to you legs while you fed a couple of babies.  One of our of my sister L’s favorites…was chicken and rice.  Everything gets prepped and baked in one dish making it the ultimate meal of ease.  A few pantry staples and a package of chicken and you had dinner!  So…tonight, in honor of my mom and the upcoming arrival of Baby Boss…I give you Chicken and Rice!

Chicken and Rice

  • 1 lb chicken trimmed and cut to preference–I cut into long strips (more or less as necessary)
  • 1 can cream of chicken soup (I use LF soups)
  • 1 can cream of mushroom (sub with another chicken or even celery if allergies or preferences)
  • 1 can white rice
  • 2-3 cans water or broth
  • onion soup packet
  1. Mix together the rice, water/broth, and soups.  Top with chicken.  Top that with soup packet.
  2. Bake tightly covered with foil for 90 minutes on 350* to 375*
  3. Bake last 10 minutes uncovered.
  4. Serve with fresh bread.

What Baby Wants…

Probably not a big shocker to most, but I am pregnant.  I’m about 26 weeks along on this new adventure.  I have been blessed.  I feel great.  I haven’t had the dreaded morning sickness or complete exhaustion.  It’s been a rather uneventful pregnancy so far. This must be a gift from my mom for sure.

***excuse me while I look for something wooden to knock on***

To answer a few questions:
1. I am due April 10.
2. We are not finding out if we are having a boy or a girl–in a couple of years of bad surprises, this one will ALWAYS be a good. You’ll get a boy or a girl EVERY SINGLE TIME.
3. We have a couple of names picked out but we aren’t sharing…you’ll just have to wait.
4. No–we will not change our minds about finding out or sharing names.
5. I do not have any weird cravings–see below.

So about those cravings…nope.  Sure, I really love all things noodles: buttered noodles, spaghetti, a good casserole, mac & cheese, even ramen noodles will hit the spot–but I try not to indulge too often!  The cuties were especially delicious this year. I like orange juice a lot but I’ve had a cold for 5 months so that could have something to do with it. But nothing I feel the need to send my husband out looking for in the week hours of the morning has struck my fancy. Lucky guy.

However, this week, the baby told me a secret.  The little bug really wanted my grandma’s homemade pizza. Now, there are a few conflicting recipes for this one. My Aunt N SWEARS grandma used Jiffy Mix brand pizza dough. The rest of us all are certain it was Pillsbury Hot Roll Mix so that’s what I use. Regardless of what dough we use–we all agree on the ground beef. An odd pizza topping for sure, but it is what grandma always used, what my mom always used, and what I always use. As a kid, that was the only topping on the pizza besides the ooey gooey cheese layer. As an adult, we added canned mushrooms and even pepperoni.

I call this homemade pizza but let’s be real, it’s a box crust, a store bought sauce, and refrigerator toppings. But I assemble it myself and that’s good enough. I don’t remember if there was a certain sauce used, but I tend to buy the Cantadina sauce in the squeeze bottle so I can keep leftovers in the fridge.

Grandma’s Homemade Pizza

1 box PILLSBURY HOT ROLL MIX (sorry N–we all agree on this except you)
1 can, jar, bottle pizza sauce
12 oz cheese (motz, Italian blend, etc.)
1/3 lb ground beef
1 small can mushroom drained
Pepperoni (I like turkey pepperoni)
Salt and Pepper

Make the dough according the the directions on the box. You use 1 1/4 cup hot water and 3 tablespoons olive oil. Mix and knead according to the box.

Push your dough out into a cookie sheet (I don’t know why a cookie sheet–it’s just what we use).

Use a fork to poke holes all over the dough, cover with Saran Wrap and a towel. Let rise for 15 minutes. This is a good time to start preheating your oven to 425*.

Add your sauce and your toppings. Grandma and my mom always used the ground beef raw–this creeps me out. I get worried it will not cook through so I partially brown it while the dough is rising.

Top with cheese.

Sprinkle with oregano, salt and pepper liberally. This is also where Aunt N’s memory differs with mine and my moms. She puts the oregano under the cheese and I’m pretty certain she doesn’t use the salt and pepper but I could be wrong. The oregano definitely goes on top. I don’t know why–it just does.

Toss in the oven for 15-20 minutes. I like to put the broiler on for the last minute or two so the cheese browns a little. Since the mushrooms are a wetter ingredient, it prevents this from happening on its own.

Allow to rest for a few minutes before cutting into squares.

That’s it. A childhood memory come to life right at the kitchen island. That’s were most of my memories start. Just the scent of sown thing familiar can bring me back to when I first experienced it.



Memory Monday: Taking Comfort

It’s been along time since I wrote for Memory Monday.  Of course, being Tuesday, I am still a bit late.

There are just those things I find most comforting.  I’m sure it is the same for everyone.  Some of my favorites include

  • the delicious scent of a pot of soup on the stovetop on a cool afternoon
  • cozy PJs in a bed with clean sheets–bonus if it was made by Marcella the super cleaning lady
  • the buttery decadence of family recipe known as Susie’s Favorite
  • and thunderstorms…

Well, it used to be thunderstorms.  As you can imagine, I lost my love of thunderstorms shortly after the flood.  I slept so soundly the night that the house flooded that I often wonder if I had woken earlier would anything have been different?  You cannot live with the shoulda, coulda, woulda‘s.  It’ll drive you batty.  Since the flood, I have been less than comforted by raindrops against my windows.  A storm now brings anxiety and stress…

…that is, until last night.  For some reason, snuggled up with the hubby, I was once again comforted by the sounds of the rain.  Maybe it was because I was just that exhausted.  Maybe it was because I finally have put it all behind me.  Who knows.  But when we went to bed at 8:00 last night…yes–8:00…I drifted off into a peaceful sleep waking only to lulled back again by nature’s lullaby.  I would like to imagine I had a lazy little smile on my face but that would be silly.  I was probably mouth breathing and drooling a bit.  Regardless, last night, I was comforted once again.

This weekend I indulged in another comfort, the infamous Susie’s Favorite.  I am sure that it was designed to feed a lot of hungry mouths for not a lot of money.  Most people are a little boggled by this bizarre family pasta that brings me back to the house on Ridgeway with the tiny kitchen.  I remember having it most often on Friday’s during lent or Saturday afternoons at Grandma’s house.  It could be made without milk–which I am sure we were always out of with 6 kids gulping it down at every meal.  I would guess that it has more bang for your buck over a few boxes of mac and cheese.  Nevertheless, it is the taste of my childhood.  Having introduced some childhood and college friends to this yummy dish, I am sure we were the craziest family out there to pass this off as some sort of normal meal.  I put it up there with those tomatoes with bread: an acquired taste that just reminds you of home.  Although I never asked {damn}, I am sure that the one-pot-wonder was named after my Aunt Sue.  I imagine that us 6 McKenna kids turned our noses up at this orange colored, mac and cheese wannabe.  Then I am guessing that my mom called it Aunt Susie’s Favorite.  Who could argue with that review?

Susie’s Favorite

1-8 oz. box of small pasta (my mom always used elbows while grandma’s house usually had shells–I like the shells better but will settle for whatever is in the pantry)
1 can tomato soup
1/2 stick butter or margarine

Make the noodles according the the directions on the box.
Drain and return to the pot.
Add the can of tomato soup and the butter–NO WATER…trust me!
Stir until the butter is melted and serve immediately.


I know. I know.  It’s not Monday.  But the week was a busy one and it pretty much feels like Monday.

My mom was a sucker for a casserole.  It stretched a buck and hid a variety of veggies even the pickiest of eaters could enjoy.  Better yet, it was easy to add rice or pasta so that even if one of the neighbor kids stayed for dinner, there would be plenty to go around.  A family favorite was Chicken Surprise given to my mom by her BFF, D.  It was a tasty little concoction with chicken…duh…broccoli, and a killer sauce that had a base of the cream soup pantry staple.  We LOVED it.  Really.  It was a meal that pretty much everyone in the family would gobble up with out complaint.  Imagine MY surprise when a friend of mine gave me a recipe called chicken divan that was pretty much the same recipe.  Paula Deen had stolen D’s recipe…

Regardless, that recipe, both D’s and Paula’s, will pretty much add 5 pounds to the scale and more than a few inches to your waistline.  After many years of WW, I am pretty good at lightening up a recipe.  I was certain I could work wonders with this one and I did!!  Check out the changes I made below.  I made some common sense swaps, lessoned the amount of pasta (who needs THAT much), and tweaked the sauce a bit.  Even WITH the addition of pasta, the way my mom always made it, I was able to get the points plus value down to 11PP from 19PP.  With my mom’s pasta addition, the full fat version was a whopping TWENTY FOUR points plus.  WOW!

Enjoy this as an all inclusive meal: protein, starch, and veggie.  You can round it out with a fruit dessert or add a light green salad.

LOW FAT Chicken Surprise–11PP

20 oz cooked frozen chopped broccoli
20 oz cooked skinless boneless chicken breast, about 2 lbs raw–trimmed
2 cans low fat cream of chicken soup
1/2 cup light mayo
1/2 cup fat-free plain Greek yogurt
8 oz uncooked pasta (elbows or shells)
3/4 cup 2% shredded cheddar
3 Tbsp l Can’t Believe It’s Not Butter–LIGHT
1 Tbsp lemon juice
3/4 cup whole grain/wheat bread crumbs

  1. Trim and poach the chicken until cooked through.
  2. Dice or shred.
  3. Mix together the yogurt, soup, mayo, and lemon juice.
  4. Cook the pasta until mostly cooked through.
  5. Mix 1/4 of the sauce with the hot pasta.
  6. Mix the additional sauce with the broccoli and the chicken.
  7. Layer the pasta then chicken in a sprayed pan.
  8. Melt margarine and mix with bread crumbs.
  9. Top the casserole with cheese then buttered bread crumbs.
  10. Bake for 30 minutes at 350*

FULL FAT Chicken Surprise–24PP (19PP without pasta)

20 oz cooked frozen chopped broccoli
8 cooked skinless boneless chicken breasts
2 cans cream of chicken soup
1 cup mayo
16 oz uncooked pasta (elbows or shells)
1 cup shredded cheddar
1/4 cup butter
1 Tbsp lemon juice
1 cup bread crumbs

  1. Trim and poach the chicken until cooked through.
  2. Dice or shred.
  3. Mix together the soup, mayo, and lemon juice.
  4. Cook the pasta until mostly cooked through.
  5. Mix 1/4 of the sauce with the hot pasta.
  6. Mix the additional sauce with the broccoli and the chicken.
  7. Layer the pasta then chicken in a sprayed pan.
  8. Melt margarine and mix with bread crumbs.
  9. Top the casserole with cheese then buttered bread crumbs.
  10. Bake for 30 minutes at 350*

MONDAY MEMORY: gobbledy…what?

Remember those meals your mom used to make when you were a kid that you absolutely hated?

Liver and onions anyone? Yuck.

For me, that meal was pot roast. As a matter of fact–once when she made it when I was in 7th or 8th grade–I announced that I had given up eating red meat and therefore could not partake in the wretched pot roast. Imagine my surprise when that backfired on me the next night since my mom was serving grilled cheeseburgers. How disappointing.

Goodbye pepperoni and sausage pizza.

Goodbye BBQ ribs.

Goodbye steak.

What was I thinking? I held my ground, though. I remained a chicken and turkey only eater for about 8 years. Then, with just one tentative nibble of a juicy cheeseburger, I was back to carnivore-land.

Since then, I realized my palate has changed…matured over time. When my mom made pot roast post college, not only did I like it–I LOVED it!! My mom made her pot roast the same way I assume many other moms made theirs: giant chunk-o-beef, dry onion soup packet, water. Fairly simple and straight forward.

However, I assume that most moms did NOT serve some bizarre warm stewed tomatoes with bread concoction alongside their pot roast…at least I don’t think they did. No one I know has ever even heard of this.

So today, when I was making my own Pinterest version of pot roast, I did a little investigating about this tomato dish. Apparently it’s really a thing. I always thought my mom or grandma had made it up out of necessity: too many cans of tomatoes + too much stale bread = world’s most peculiar side dish.  


It’s called Gobbledygook. Really. I found a recipe for it here. It’s a southern dish so I am not really sure how this Chicago based family got their hands on this strange recipe.  We make ours just a wee bit different but the idea is the same.

Now, I have to say, this stuff is pretty damn good. It’s as simple as can be and just reminds me of my mom. Growing up, though, my mom was the only one who would eat it. I remember my sister eventually enjoying it but that was about it. The first time I made it for my husband he was more than a bit suspicious of this stuff. Last night, though, I could hardly get a second scoop before he polished it off.  An OJO tradition now a Bossenga tradition.

So, to accompany my Pinterest Pot Roast (recipe found here), I give you the Ojo Stewed Tomatoes with Bread–apparently otherwise known as gobbledygook. Keep in mind, I’ve been trying to eliminate packets from the pantry entirely. That being said, I have created my own version of a ranch dressing packet and italian dressing packet using herbs and spices for the roast (I’ll have more about that soon). Although I did use a gravy packet, next time I will use some beef broth thickened with a little roux instead.

Stewed Tomatoes with Bread

  • 1-15 oz can diced tomatoes (can also use stewed or whole but will have to break them down while simmering)
  • 3 tablespoons butter or margarine
  • 3 tablespoons butter
  • 2 slices white bread torn into pieces
  • salt and pepper to taste
  1. Add all ingredients to a small sauce pan including the liquid from the tomatoes.
  2. Allow to simmer on low for 30-45 minutes.
  3. It will thicken while simmering.
  4. Be sure to break up the larger tomatoes while heating through.
  5. This serves best with pot roast or roast beef

Pre-Wedding Swedish Meatballs

Is there a meal that just transports you to another time? Another place? A meal that has strong memories you cannot help but think of them upon first taste? For me, one of those meals would be my mom’s Swedish Meatballs. It is such a ridiculously easy recipe I have a difficult time even calling it a recipe. There really isn’t any cooking involved–just some assembling. I can see the appeal to a busy mom of 6 kids!! Every time I make this meal, I cannot help but remember the night before my sister’s wedding. I have no really memories of this dinner or after that night. I know it was always a dish I enjoyed but I don’t exactly know how it became my sister’s favorite meal.

April 10, 2003, was the night before my little sister’s wedding. She had been dating her guy since they were kids…seriously. They met early on in high school and started dating somewhere around age 14. They have been together for longer than they have ever been apart. They now have 3 of the most adorable children, rivaled only by my other nephews. Anywho…that night, Colleen wanted to have a special meal. She asked my mom to make the dinner she just LOVED. Swedish Meatballs…and for some reason she wanted them accompanied by party potatoes. Strange bedfellows no doubt. I remember the three of us eating in that third floor condo together–probably watching Friends or Will & Grace followed by Golden Girls as we often did.  Forever, Swedish Meatballs and the night before my sister wed will be connected…paired memories never to be separated.

That’s exactly why I told this story just yesterday.  A friend of mine wanted to learn to make something new.  I made a few suggestions and she settled on my mom’s Swedish Meatballs.  As we assembled the unbelievably easy dish, I told her about that night just over 11 years ago.  A smile crept onto my face as I remembered that happy day.  I recalled that yummy meal, my sister’s anticipation, and singing the Golden Girls song.  I couldn’t help but call my sister on the way home.  Thank you for being my friend.


Swedish Meatballs–Mom’s Version
1 package egg noodles
4 cans cream of mushroom soup
2 beef bouillon cubes
12 ounces
1 package (11 servings) frozen Swedish Meatballs (I can find them at Jewel, Food for Less, or Ikea)
In a large frying pan (with a lid), mix together the soup and bouillon cubes.
Allow the cubes to melt into the sauce.
Add the meatballs and let heat through.
Make the noodles according to the directions.
Just before serving, stir the sour cream into the sauce.
Layer egg noodles with the sauce and meatballs.
Swedish Meatballs–lightened up
1 package egg noodles–No Yolk or Whole Wheat
3 cans reduced fat Cream of Mushroom Soup
1-2 beef bouillon cubes (mind the salt)
12 ounces non-fat plain Greek yogurt
8 servings frozen turkey meatballs–about 36 meatballs (my favorite brand are the Kroger brand at Food 4 Less)
In a large frying pan (with a lid), mix together the soup and bouillon cubes.
Allow the cubes to melt into the sauce.
Add the meatballs and let heat through.
Make the noodles according to the directions.
Just before serving, stir the Greek yogurt into the sauce.
Layer egg noodles with the sauce and meatballs.
This recipe yields about 1 cup of noodles, 8 meatballs and sauce to coat for about 10 WW points plus.

MONDAY MEMORY: I Rolled ‘Em Myself

It was our fourth date, the first meal I ever made for my new beau.  I slaved all day Thursday making my mom’s spaghetti and meatballs.  Everyone loved her sauce and I was certain that by making it, he was going to fall in love with me!  The night before, as I was finishing up cooling the big pot, I casually asked him while chatting on the phone what he had for dinner.  Imagine my heart sinking when he told me spaghetti.  I was devastated.  It was one of the few dishes in my repertoire that I was confident I could get right.  I had to go to plan B–lemon chicken.  It turned out delicious but didn’t have the impact I’m sure the spaghetti would have had.

Flash forward several months when I made spaghetti and meatballs again.  It was a HIT.  My guy declared it better than his grandma’s–SORRY GRAM!  He asked me if the meatballs were homemade because they were really, rEALLY good. I looked him dead in the eye and said, “I rolled ’em myself!”  See…this was my mom’s secret recipe.  I’m not sure if it was passed down over generations, but I can tell you my sisters and I all make the meatballs the exact same way.  And now, I’ll share that secret with you:  2 pounds of S&T meatball mix…then roll ’em yourself and toss into the sauce.  The cat’s out of the bag.  We don’t actually MIX the meatballs–we just roll them.  The premixed, spiced and seasoned meat makes the perfect addition to your red sauce.  This stuff is seriously amazing.  My sister and I have even talked about forming into burgers and serving it on garlic toast.  They are really THAT good.

It wasn’t until about 4 or 5 months ago that I finally came clean to my now hubby.  I’m sure he always wondered why I could ONLY buy my meat for meatballs at S&T. I could never make the recipe without planning WAY ahead to go to the old neighborhood to grab the beloved meatball mix.  I told him it was just something about the way they ground the beef/pork mixture.  I didn’t exactly lie…but I did omit the part where they did all the hard work!

After mom passed away, spaghetti and meatballs would be the first meal we ate together as a family.  My sister prepared the sauce and rolled the meatballs herself.  It was just as we had all remembered.  Mom never wrote the recipe down.  And as I’ve talked to my sisters, she may have made it a tiny bit differently each time…so I’m sure our recipes differ just a little. But Mom and I made it together many times over the almost year my husband and I lived there.  This is the recipe I remember.  The taste is perfection.  It’s a sweeter sauce, thinner than some others you may have had.  It takes only about 10-15 minutes to toss together.  The longer it simmers the more delicious it gets.  I’ve been known to make it the day before then add the raw meatballs and sauce to the crockpot the morning of.  It’s an extremely cost effective meal to serve to a large family–which is why I’m sure we had it so often.

It will forever be the first family recipe I remember learning.  It’s the taste of my childhood.  Just the smell of onions and garlic bring me back to the house on Ridgeway–walking in after school to discover our favorite meal was being served: homemade spaghetti and meatballs–where the McKenna women roll ’em themselves.


Mom’s Spaghetti Sauce


2 medium or 3 small onions finely chopped

3-4 cloves garlic pressed or chopped

2-3 tablespoons olive oil

1-15 ounce can tomato puree

1-29 ounce can tomato paste

¾ paste can of water

1-29 ounce puree can of water

1 tablespoon salt

¼ cup sugar

2 tablespoons dried basil

2-3 dry bay leaf

2 pounds S&T meatball mix


  1. Heat oil on medium-high heat.

  2. Add onion and garlic.

  3. Sauté until onion is translucent but not burned (if garlic has burned you must start over).

  4. Add the tomato paste and mix it into the onions and garlic until fragrant (about a minute or so).

  5. Add ¾ of the paste can filled with water and stir until well combined.

  6. Add tomato puree and a tomato puree can of full of water.

  7. Add sugar, salt, basil, and bay.

  8. Allow to simmer as long as possible on LOW stirring to avoid burning.

  9. Adjust seasonings (salt, sugar, and basil).

  10. Serve over pasta.

  11. If you want to add meatballs, roll 2 pounds of S&T Meatball Mix and add to the sauce raw.

  12. Allow to simmer until cooked through—at least an hour.


Monday was my husband’s birthday.  Last year, just a few days before, the house flooded.  You can read about that day HERE.  We spent his special day emptying the house of all our personal belongings.  We sang Happy Birthday over a double cheeseburger from McDonald’s.  His gift was delivered to a house that was torn into pieces.  It was his 35th birthday.  By the way…it was a fantastic HD projector with a TEN FOOT screen for watching movies in the backyard.  The screen is in my brother’s garage the and projector is still in the box.


So this year I wanted to do something a special as a 35th birthday REDO.  Yesterday I wrote about the meal we had at Drury Lane to celebrate our first Valentine’s Day, our first anniversary, and my birthday.  It was an eventful weekend for sure!  The dish both of us sometimes still drool over was delicious braised short ribs in a mushroom ragu.  That’s what my dear hubby wanted for his birthday.  How on earth was I supposed to recreate THAT?!?  I scoured the internet and couldn’t find a single recipe that hit all the same flavor notes.  I did find something to work with though…THAT is why I love cooking and detest baking!  I used this recipe from Bobby Flay as a base.  After reading through it, I was certain that this would be the most complex flavor profile I had yet created.  What bubbled away on the stovetop was a rich, layered dish full of bold flavors and tender short ribs.  Do not let the ingredient list or number of steps deter you.  It was not nearly as difficult as I anticipated.  The work was well worth it!!  Of course, for dessert, we enjoyed cheesecake–my husband’s all time favorite treat.  As a non-baker, I purchased the cheesecake from The Cheesecake Factory.  Someday I will tackle the baker’s pantry.  Just not today!



Total Time:
4 hr 15 min
Prep:  30 min
Cook:  3 hr 45 min
Yield: 6-8 servings

A rich deeply flavored sauce over fluffy potato pasta pillows--the perfect birthday dinner comfort food for a cool rainy night

a rich, deeply-flavored braised short rib ragu full of earthy mushrooms over fluffy potato pasta pillows–the perfect birthday dinner comfort food for a cool rainy night

2 tablespoons vegetable or canola oil
3 1/2 to 4 pounds short ribs, each about 2-inches long
Salt and freshly ground pepper
1 package dry porcini  mushrooms
10 ounce Baby Bella mushrooms chopped
2 dried bay leaves
2 sprigs fresh rosemary chopped
5 sprigs fresh thyme chopped
2 sprigs fresh flat-leaf parsley chopped
4 small carrots, diced
2 stalks celery, diced
2 small onions, diced
2 medium shallots, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 bottle red wine, such as cabernet
1/2 head garlic, cloves separated, peeled, and chopped
3 1/2 cups beef stock (I used boxed)
2 beef bouillon cubes
2 lbs gnocchi
2 tablespoons butter.
grated Pecorino Romano, for garnish
Heat oven to 325*
  1. In a medium sauce pan–reconstitute dried mushrooms in broth along with bouillon cubes until tender. 
  2. Remove mushrooms with slotted spoon and roughly chop reserving broth.
  3. Over medium heat, add oil a 5-quart casserole or Dutch oven until almost smoking.
  4. Season short ribs generously with salt and pepper and brown on both sides.
  5. Remove ribs from casserole, and transfer to a large bowl–set aside.
  6. Add carrots, celery, onion, fresh and reconstituted mushrooms, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  7. Add flour and tomato paste to the casserole, and stir to combine. 
  8. Add 1 cup of wine; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. 
  9. Add remainder of red wine, and simmer until the liquid is reduced by half. 
  10. Add garlic, beef-mushroom stock, chopped herbs, bay leaves, browned ribs to the casserole and bring the liquid to a simmer over medium-high heat. 
  11. Cover the casserole, and place it in the oven for 3 hours or until ribs are very tender.
  12. Remove the cooked ribs from the casserole. 
  13. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. 
  14. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. 
  15. Degrease the sauce and discard the bay leaved. 
  16. Return shredded meat to casserole and simmer until thickened.  
  17. Prepare the gnocchi according to package directions–being sure to add plenty of salt.
  18. After drained, add a couple pats of butter to the pan–allowing to melt completely.
  19. Add the drained gnocchi to the butter and saute until lightly golden brown.
  20. Add just a little ragu to the gnocchi to coat.
  21. Portion out and add additional ragu and cheese to the top.
  22. Serve with crusty bread.