Ragu Bolognese or Slow Cooker that is?
I am crying a little that I didn't take the time to brown the veg and meat before tossing it in the pot, but the thought of cooking with one eye open in the morning doesn't appeal to me.
There's carrots, celery, onion, diced tomatoes (canned, next year I'll can my own) beef, pork, and pork sausage. I added a can of tomato sauce since I do like a more tomatoy ragu. When I get home I'll taste and adjust the seasons. I do believe that when slow cooking, it's very easy to over season your food.
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