We halved the recipe for two people and we used fresh rosemary from our garden since we didn't have any thyme. This recipe was excellent and will now be a staple at our house for special occasions and general spoilings. My husband cooked it in a dutch oven and between prep and actual cook time, it really only took an hour and twenty minutes. He did say the key to timing was being able to manage the three steps of onions, sauce, and meat.
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