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 ...