Slow cooking is the best. I love layering mushroom flavor too. Not in meat ragu but say lentils. Slow and full of flava flave. Porcini, chestnut.
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Yeah indeed, it doesn't even matter what the base is, but it all just needs some time to let the flavours sink in.
And red wine ( or red wine vinegar) also essential
Oh yeah the red wine is a must!!
Ottolenghi has an incredible traybake lentil ragu. Check the flavours out there. I mean it's not meat but the flavours are great.