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Old 04-07-2009, 08:52 PM   #1
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Can You Overcook Bolognese Sauce?

I'd planned to make a Bologese sauce tomorrow morning, which I usually simmer uncovered for 3+ hours, but am in the mood to cook tonight (it's almost 9pm), and was wondering if there's any reason why I can't make it tonight and cover and cook it all night at a low simmer. It seems to me that the meat would almost desolve (a good thing, I think). I guess the only real concern is whether an 8 or 9 hour simmer might somehow negatively affect the taste of the tomato sauce. I would add a little extra liquid to avoid getting too thick. I can always reduce it in the morning, if necessary.

I don't use crock pots but I guess it wouldn't be much different. Any advice?

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Old 04-07-2009, 09:00 PM   #2
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You might want to put it in a low oven, so as to avoid any possible scorching on the bottom of the pot.
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Old 04-07-2009, 09:11 PM   #3
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i'd bring to a boil cover and throw it in the oven over night...probly at 300.
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Old 04-07-2009, 09:19 PM   #4
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Great suggestions. Thanks! Actually, while organizing for my prep, I had another thought.

Maybe the best way to do it is to cook everything tonight up to the point of adding the tomatos and simmering (i.e., saute veggies, add and cook the meats, add wine, reduce, add milk, reduce). Then remove from heat, add a little beef stock, cool slightly, and refrigerate until tomorrow. The only thing left to do in the morning will be to add the tomatos and simmer until done.
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Old 04-07-2009, 09:22 PM   #5
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yea that works just make sure not to cover before its completely cool. Thats when bacteria likes to form
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Old 04-07-2009, 10:02 PM   #6
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It's almost ready for the meats now - ground beef, italian sausage and pancetta. Then I'll do my two reductions (wine and milk), quick cool it in a water bath and refrigerate until morning. Thanks.
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Old 04-07-2009, 11:18 PM   #7
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I finished the sauce (11pm EDT). Based on your suggestions, I decided to add the tomatos and put in in the oven at 275F until morning. I'll let you know what I think of it. Thanks!
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