How to make
Put the ragout in a suitable container and boil until semi-cooked.
Peel the leeks, onions and potatoes. Clean the carrots too.
Wash the veggies and cut them into suitable pieces.
Put the leeks and onions at the bottom of a clay pot, then the carrots and potatoes on top. Season with salt and ground black pepper.
Add the tomato concentrate. Arrange the ragout over the veggies. Pour on the oil. Strain the broth from the boiling and pour in enough of it to cover the veggies.
Cap the clay pot and place in the oven. Bake about 2 hours until ready.
Upon serving, sprinkle the dish with a spice mix.
