OnlyGenusCaps Posted December 13, 2021 Share Posted December 13, 2021 On 12/13/2021 at 11:27 AM, dasaltemelosguy said: I remember seeing them working feverishly on Sunday's ragu. They would literally begin around 4am as a real, Calabrian "sauce" is an all-day event. So, I've already copied this down and I'll be making it! Actually, I feel like with his love of true Neapolitan style pizza @Fish Folk might like this recipe too. Quick question, and this is absolutely not meant to offend or be dismissive. After the initial browning stage, can this be transferred to a slow cooker? I totally get if not. My carnitas, barbacoa, and several of my tagines absolutely need to be cooked on a stove top. They need to be cooked down and there is a maillard reaction that happen on the bottom of a pan that simply doesn't happen in a slow cooker. 1 1 Link to comment Share on other sites More sharing options...
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