Ragout (Vegan) and Regular

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Ragout (Vegan) and Regular

We usually prepare the same dish, but in one pan will use regular ground beef and in the second one he will have vegan ground meat.
Use a 1/3 of all the following ingredients for the regular mince and 2/3 to the vegan mince.

Ingredients

2 large onions – roughly chopped
500g minced beef with a pinch of salt or to taste / OR 1 packet Soy mince
4 tsp crushed garlic – heaped (store bought)
2 tins tomato and garlic mix OR tomato and onion mix (or one of each)
400ml Red wine
Rosemary – to taste
Cayenne pepper – to taste
1 tin black beans (not drained), we add the juice in the tin to the dish, or you will through away all the yummy goodness
1 tin Romano beans – same as above
3 tsp. Worcestershire sauce
3 tbsp. brown sugar

Directions

Fry all the onions in olive oil till translucent and add all the garlic with the onions and continue to fry for 3-5 minutes.
Fry regular mince and add some salt, in a separate pan in olive oil till done and nicely crumbled.

Use 2 separate pans should you make Ragout for home and one for the vegan family simultaneously.

Now you will start to add the rest of the ingredients one by one and cook them after each addition.
Add onion mixture to meat
Add tomato and garlic and/or onion mix
Pour wine into each tin of beans as you empty them, and then rinse it out with the wine and add to each pan and mix.
Add Rosemary and cayenne pepper to taste. Be cautions with the cayenne pepper. Rather add a little at time, let it simmer for a while, then taste and if needed you can add some more. It does mature while cooking, so be careful.
Add black beans, cook
Add Romano beans, cook
Add Worcestershire sauce and mix, continue to cook.
Add brown sugar, mixed and cook
Keep on medium heat and simmer for at least 30-45 minutes (maybe longer, depending on the amount of liquid still remaining). You will see when ready and the majority of the fluid cooked away and the Ragout not runny.
Give it a stir every now and then, as you do not want the beans to burn, as it will drop down to the bottom of the pan and can easily stick and burn.

Source: Esme’s kitchen – Hubby made this one
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