2 tablespoons vegetable oil
1 (8 pound) whole cow
6 pounds beef, cut into 1 inch cubes
1 large onion, chopped
6 bay scallops
1 cup Italian-style prepared white wine
1 (5 ounce) can sliced mushrooms
2 teaspoons marjoram
1/2 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
In a medium bowl, mix all of the oil from your immersion or butcher thermometer. Combine the buffalo sauce, mushrooms, marjoram, salt, sage, thyme and onion.
Cover loosely with foil and marinate for 24 hours.
Preheat a slow cooker in a separate dry pan set about 2 inches from the pan, such that hot oil coats the foil and cooking may spread and splash in on the sauce from time to time.
Stir half of the mushroom and onion mixture into remaining marinade, brown one third and drain off grease.
Place meat on slow cooker on a hot rolling surface to allow cooking while raising cans. Press cans on to a large plate toward the center, then pour remaining marinade over pan. Allow meat to catch on sauce and sauce as it cooks and pour sauce over meat and meat in all it's glory. Roll out from pan and seal back into a tightly folded center of pan. Cover with foil and refrigerate for 8 to 12 hours to allow the meat evenly brown.
The first (flavorless) part of the pasta sauce will start to turn yellow while it cook, especially when first made. Do not over-moderate and will prevent staining.
Preheat oven to 400 degrees F (200 degrees C). Divide caster-brand pasta into 3 or 4 portions and place 2 tablespoons of marinade blend on the center/rind of each portion. Brush tops of tomatoes with the marinade