you take that into account w the tomato portion
for me , one ground turkey slab ( they are 20 .4 oz , not 1 bus )
1 large jar tomato sauce . but Ive since move to organic crushed , 28 oz
and it comes out perfect . medium-thick . w the canned tomatoes
I just up the seasonings O use. and I fry to find no added salt . I adjust later.
I do add olive oil both at the start of cooking , and then on the dish as I use the fragu.
I like a rag that's a bit creamy , as if you used cream to ' parade ' the meat if you
were making it on top of the stove.
Ive been under the impression iPots dont do cream well . ( mixed in to the ingredients )
what I do , when the rabbi is done 30 min -- I mix it up.
then dot the ragu w pieces of cream cheese , in hunks . I iP for 5 min or so.
then mix the it. this step might be very unnecessary ,
in my case Ill just add the cream cheese at the begging .
I use cream cheese that Ive vac'd and frozen as I dont keep cream in the house
works fine as a sub for me
I have not done this in my 3 qt just yet. I have vac'd fz bricks of turkey ragu
made in te 6 qt : 2 slabs of ground turkey ( 20 oz) ( not browned ) 2 28 os jars crushed organic tomatoes
dried herbs , dried garlic , onion , etc. I alternate the slabs with the cans , but dont mix
dried herbs go on a slab of turkey , followed by the can of tomatoes.
I mix at the end of the cooking . as easy as easy gets texture is fine
flavor up to your tomatoes and added herbs and etc.
