On 2009-09-15, PeterL > wrote:

> I use beef and veal, some red wine, good beef stock, homemade tomato 'sauce',
> fresh herbs, cook it for a couple of hours, then let it 'rest' in the fridge
> for about 2-4 days, reheat slowly and right at the last, add in some kalamata
> olives that have been soaked in warm water and then squeezed to get the brine
> off.

Dang! Sounds tasty. I like the olive thing.

nb