I started this recipe (Here's one link: http://giulianohazan.com...) without really understanding how much simmering time it needs. Great idea for a Tuesday night! For anyone familiar with it, I'm wondering if I could let it simmer until a reasonable hour tonight and then let it continue in the morning. The meat will be fully cooked so it should be perfectly safe. Thanks for any advice!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)