Hi Ray -- Just had to give this five stars because of the flavour! I have made ragout several times for my hubby (he was raised in Northern Ontario and Quebec, and loves this dish), but I have never added cloves or allspice. What a difference it makes! I did have a problem, however: the sauce did not want to thicken, and I added well over a cup of browned flour. What did I do wrong? Usually I brown my flour in melted butter, but thought your method would cut down on the fat content. Wound up adding some Bisto gravy thickener to it and it was fine. Thank you.