this post was submitted on 11 Feb 2024
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1-2 hours on a VERY low heat is minimum. It helps to seal the lid down with a sausage of flour & water paste. Ideal for a slow cooker - 4 hours on high setting and up to 8 hours on the low setting if you're doing more than 1 kilo. Add veg & thicken sauce at one hour out from serving.
I like to add flour, salt, a little red wine - and don't forget a dollop of tomato sauce, for sweetness and that extra tang.
Red wine is a bit odd, brown vinegar is compulsory.