A few simple ingredients and a few minutes is all it takes to prepare a classic burgundy sauce. Add a good steak and you’re in heaven.
A Barbara Adams Beyond Wonderful recipe
by Michael DeLoach.
When properly prepared, inexpensive stew meat shines in this traditional French dish—making the classic both delectable and affordable. Don’t rush the long, slow braising; it’s critical to achieving fork-tender results.
There’s no great secret to making delicious stew; just start with good quality ingredients and take your time. Only a long, slow simmer will bring the meat and vegetables to the peak of melt-in-your-mouth tenderness.
Classic Bolognese sauce takes time, but not much effort. The key is using top-quality meats, since they’ll provide much of the flavor.
Rich, robust and loaded with cream and blue cheese, this sauce is not for the timid! It’s heavenly over homemade nettle ravioli, but also works wonderfully with any purchased pasta, or as a luxurious accompaniment to a fine roast beef tenderloin.
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