Sautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
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The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce
This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the sauce would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton