Spaghetti in Meat Ragu "XX"

I thought it was time to put everything i've learnt for the past months to good use. Today, i am creating my very own recipe and i have high hopes about it. I've always believed that the french method of simmering stocks and sauces will get the best out of them. Therefore, i will incorporate french and italian cooking techniques to the Ragu, which is a stew-like sauce that is produced by simmering a variety of sauteed vegetables and/or meat with stock, consomme, wine, tomatoes and/or anything else you would deem compatible, for a long period of time.

I simmered a mixture of root vegetables and fresh pork with lots of tomatoes and a broth i painstakingly made all day for 3 good hours.

At first when it had just started simmering, ragu tasted only average but after 3 hours it became unbelievable. It was fantastic especially without the help of cookbooks :) Great success!
After 2 hours