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Thursday, May 25, 2017

Recipe: Slow-cooked three-meat ragout - Wine Magazine


Wine Magazine

Recipe: Slow-cooked three-meat ragout
Wine Magazine
Heat a large frying pan with a little olive oil and gently sauté onions, garlic, leek, carrots and celery until soft and translucent. Increase heat and add beef, pork and lamb mince stirring until well browned and until all liquid has evapourated. Pour ...



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