The smell while cooking was devine !!
I also cut down the meat (almost half), but used about double wine/water mix... even though I was cooking it on very low heat ?!
To cut the acidity of the tomato paste and wine I added about 2 tsp of sugar.
Will definately be making this more often.
Note: If you don't have whole pickling spice use: 1ts whole cloves, more bayleaves (2), whole peper corns. It's not the same, but will add a bit more flavour.
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