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Old 06-30-2012, 03:30 PM   #11
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Maybe you're cooking the sauce itself too long. The ingredients you describe don't really need to simmer very long - maybe 20 minutes. There isn't a lot of liquid to begin with, so long cooking would evaporate the liquid and the bottom could scorch.
That sounds like what may be happening. What can I do, then? I just want to simmer oregano, sage, garlic and tomato until the flavors combine and the sugars caramelize.
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Old 06-30-2012, 03:49 PM   #12
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Got Garlic,

True fact. All ready to go into the concoction ...

Craig,

Yes, I sauté for a few seconds until tender, and pour in the tomatoes ...

Have nice 4th,
Ciao, Margi.
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Old 06-30-2012, 03:49 PM   #13
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Like I said, simmer for about 20 minutes Then taste it and see what you think. That should be all it takes.
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Old 06-30-2012, 03:52 PM   #14
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That doesn't seem to be much time but I will try it. Thanks for the advice everyone.
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Old 06-30-2012, 04:09 PM   #15
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Are you trying a marinara sauce? If so, the 20-30 min. should be enough. You can make it ahead and leave it off the heat to blend the flavors then reheat when ready to serve. Or, keep it in the refrigerator overnight and reheat.
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Old 06-30-2012, 04:16 PM   #16
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Actually, I don't know the terms for the various dishes such as Margi mentioned (Bolonese, marinara, or other tomato based sauce, etc.)
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Old 06-30-2012, 04:17 PM   #17
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Margi,
I can't find your recipe for Bolognese sauce in the ethics section. Will you please post it again? It would be very much appreciated.
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Old 06-30-2012, 05:25 PM   #18
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Margi's Bolognese:

Emilia - Romagna ( Bolognese )
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Old 07-06-2012, 01:31 AM   #19
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Love the bolo recipe, but I personally like to use heavy cream instead of milk. I am a huge fan of bolognese.
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Old 07-06-2012, 02:40 AM   #20
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My Perfect Marinara

The longer you cook tomatoes, the more you diminish the bright, natural tomato flavor IMO. Use less ingredients and make sure they're of high quality and executed right for a great tomato sauce. You shouldn't have more than five or six ingredients in the sauce combined. The perfect tomato sauce leaves a very light red-orange "coating" on the plate when you're done with the pasta.

I wouldn't call bolognese a tomato sauce, it's more of a meat stew type sauce with tomatoes in it. Tomato sauce to me is stuff like marinara or pomodoro, or sauce tomate.
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