Sautéed Vegetables for M-J's Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
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 ragout 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