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YesIf you are speaking about the Italian (our lovely one) recipe, yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water. In fact we use a stew finely chopped by a mixer to fill the ravioli.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 hours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)

Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 hours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)

If you are speaking about the Italian (our lovely one) recipe, yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water. In fact we use a stew finely chopped by a mixer to fill the ravioli.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 hours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)

2 added 1 characters in body
source | link

Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 ourshours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)

Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 ours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)

Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 hours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)

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Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.

I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.

it is important to lower the heat at the lowest possible and keep the pot covered. For a piece of at least 400gr of meat you have to cook it for at least 4 ours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).

To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).

You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)