So the difference between a sagu and a ragu is, a ragu is from minced meats and sagu if from larger cuts and on the bone.
this was a tasty dish and defiantly a comfort food dish.
So a pictorial recipe, as its pretty simple but tastes great.
Sweat the onion don't want any colour
Brown the meat than add that fantastic home dried tomato paste
from the ravioli class
With a splash of red, of course!
Add some potatoes, this is the first time I've seen potato used other then a Gnocchi
They love cloves down here, and apparently they are good for heart health, so win win.
Bay leaves
Cook for about 1.5 hours "QB" for my new blog readers QB in Italian is Quanta Busta (till its just enough) or in till cooked
So enough time to chat to some new friends from Germany
Bridget and Wilfred
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