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Gathered
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown sausage, ground beef and onion together in skillet. Drain in colander. In large saucepan add all ingredients. Bring to a gentle boil, then reduce heat and simmer for a couple of hours. Stir frequently. Freeze excess in pint containers for quick meals.