buckytom
Chef Extraordinaire
I would use both.
Start the garlic over low temp in olive oil (a little more than you think you need) in the stew pot. When it just begins to turn a little brown, add diced onions. Stir several times, and when the onions are starting to become translucent, add a couple of cans of tomatoes. If whole tomatoes in puree, dump them in the pot, crushing the whole ones in your hand as they go in.
Add dried herbs. Stir and raise the heat just a bit so that it simmers. Remember to stir occasionally so that it doesn't burn on the bottom.
In the deep saute, I would brown the crumbled meat(s) over high heat so that they get good brown color. Don't overcrowd the pan or it'll steam instead of brown. Better to do it in 2 or 3 small batches.
Add the crumbled, brown meat into the now bubbling sauce in the stew pot. Add other ingredients like peppers, or mushrooms, or the like.
In the saute pan, deglaze with some red wine, scraping up any brown bits. Add to the stew pot as well.
Simmer uncovered, or partially covered, or with a splatter screen, stirring occasionally again to prevent burning. Taste and adjust salt and pepper. Maybe add a pinch if hot red pepper flakes.
If you are adding fresh basil, add it shortly before serving.
HTH.
Start the garlic over low temp in olive oil (a little more than you think you need) in the stew pot. When it just begins to turn a little brown, add diced onions. Stir several times, and when the onions are starting to become translucent, add a couple of cans of tomatoes. If whole tomatoes in puree, dump them in the pot, crushing the whole ones in your hand as they go in.
Add dried herbs. Stir and raise the heat just a bit so that it simmers. Remember to stir occasionally so that it doesn't burn on the bottom.
In the deep saute, I would brown the crumbled meat(s) over high heat so that they get good brown color. Don't overcrowd the pan or it'll steam instead of brown. Better to do it in 2 or 3 small batches.
Add the crumbled, brown meat into the now bubbling sauce in the stew pot. Add other ingredients like peppers, or mushrooms, or the like.
In the saute pan, deglaze with some red wine, scraping up any brown bits. Add to the stew pot as well.
Simmer uncovered, or partially covered, or with a splatter screen, stirring occasionally again to prevent burning. Taste and adjust salt and pepper. Maybe add a pinch if hot red pepper flakes.
If you are adding fresh basil, add it shortly before serving.
HTH.