Gosh, that looks wonderful! As far as ease, Tom, one of the things I thought was better was that in the oven, the heat was even and there was no scorching on the bottom, especially in my 'baby convection oven." It made it easier to slowly concentrate the flavors without worrying it was going to burn. I think this also improved the color. It was deep bright red, not browned.
I'm an America's Test Kitchen viewer on public television, and a lot of times they do things in the oven (their Sunday gravy, a great recipe for black beans) because you get more even cooking and don't risk burning the bottom. I may also try using my slow cooker, partly with the lid and partly (at the end) with a mesh screen on top to let the liquid cook off a little.
That is quite the food mill! Adding it to my wish list.
