This was delicious and so easy to make. I increased the mushrooms and water to 1 1/2 cups each. Next time, I might even add more mushrooms. Because I added more mushrooms/water, I also increased my tomato sauce (homemade which was frozen) to about 2 cups, which I wish I wouldn't have done--a little too acidic. Next time I might use beef stock and a little more of it, especially if i increase the mushrooms. I also cooked it longer, about 4.5 hours, to get it to fall apart easier. I put it over polenta and added some fresh grated parmesan.
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