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Old 01-10-2019, 09:55 AM   #81
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Originally Posted by Caslon View Post
Thing I'll do next time: 1. Not try and brown the meat with the three cut vegetables mixed in. Why? Because, by the time the hamburger is browned, the veggies haven't really gotten much tenderizing heat prior to simmering. The recipe's one hour of simmering isn't enough time to fully tenderize the vegetables. This sauce came out nice, a tiny bit crunchy.

Also all the water the veggies throw off make carmelization of the meat very difficult.

Less is not more. More is more and more is fabulous.
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Old 01-10-2019, 12:53 PM   #82
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Originally Posted by jennyema View Post
Also all the water the veggies throw off make carmelization of the meat very difficult.

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beef, ground beef, sauce, spaghetti

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