nostr:nprofile1qqsgv87msxhqvykpelnncr0h23gra8wcrrlvy3pve26gx2kfpyq772spzemhxue69uhky6t5vdhkjmn9wgh8xmmrd9skcqg5waehxw309ahx7um5wghx77r5wghxgetkwgs7ej Could I make an “Italian pot-roast” with this red sauce, without the beef dominating the flavor of the sauce too much? Is there such a thing? I want to make a pot roast next winter using a good slow cooked red sauce instead of the traditional beef gravy.
https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe
