#ragout

Chop the onions, carrots and fennel as you wish. It's your food I'm not judging. Start with frying your onion in the oil of your choosing (I use olive oil because I'm classy). Fry till they're soft and a tad brown. Throw the meat in the pot. Turn it down a bit let it fry nice and slow for a few minutes.

Drink some green tea with jasmine flowers. Take it easy....Now throw the carrots and fennel in the pot and stir! Turn the heat up! And fry it, baby. FRY IIIIT. 

When the meat is cooked, pour in the wine. Everything from a tablespoon to a glass depending on how alcoholic you are. Let the alcohol steam away for 4 minutes or 5 passionated tea sips.

Yes, it is supposed to look like an elderly lady named Doris made it, relax it'll be fine!...I hope heheh any who! Add the diced tomatoes and some chopped rosemary (not too much, like a finger or a half) or any other herb. We're not picky. Also add min 5 whole pepper (kernels?? It’s called peberkorn in Danish and it’s difficult translating ok). Place the lid gently and let it simmer for 10-20 min.

TEA TIME! (Tea time may be replaced or done together with dog snuggling). Now let's have a lil taste. Yes it's BLAND. Let's add salt first! Spend two minutes perfectly salting it, if you add too much salt just put a tiny bit of sugar in it.

Add as much chili as you can handle, 1,5 teaspoons basil pesto, a sprinkle of thyme, HALF A TEASPOON apple cider vinegar, and two pinches powdered ginger (you'll figure it out).

No you're not finished yet, put the lid back on. Let it simmer for 10 min. You need to allow the flavour to spread. 

Now you're done!