I looked at this recipe and saw over-reliance on spices, not preparation to allow a good base to integrate the spices. I started by making my own base, mixing 1/2 lb ground pork with 1lb ground beef and 1/4 tsp nutmeg, 1/2 tsp ground fennel, and 1 tsp ground sage to create a full 1.5 lbs of pork/beef sausage. After this was finished, I drained it and added it to the slow cooker. I added 2 tsps olive oil and added 1/2 cup red red wine, 4 minced garlic cloves, 2 onions, 1 stalk of celery, and 1 carrot. When that had softened, I added that to slow cooker as well and sort of followed the original recipe, skipping the Italian seasoning, but keeping to the rest. It was very good after these different changes.
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I looked at this recipe and saw over-reliance on spices, not preparation to allow a good base...