This uses an “Equalizer” technique I invented by accident. It can be used for any long-cooking tomato based sauce.
Make up a batch of this spice mix ahead of time. Adjust the servings/lbs of meat value to match the amount of spice mix you’d like to have on hand.
This is a recipe for a basic brown stock, using bones and meat from just about any type of game or commercial meat animal or fish. Click here for a detailed treatise on stock.