Thicken meat sauce

[freelance]

I made a pot of meat sauce, cooked for 4 hours, but I forgot to add the tomato paste and it's not as thick as I would want it! Can I just put it all back in a pot and add the paste and cook for 1 hour or so? Would that change the acidity or taste of how it should be?
How to I correct my error?

 

[MSC]

Tomato paste is not really a thickener in the quantity used in a meat sauce. If its taste is missing, then put it in and simmer for a short time.
To thicken, I'd use beurre manie and depending on the type of sauce, maybe demi glace.

 

[Margaux]

You could even take out some of the meat sauce and give it a quick pulse in a blender, then add it back into the rest of the sauce. That'll help thicken it if you don't want to add butter to the mixture.

 

[Andy M.]

Just add the paste and simmer uncovered until it's as thick as you want it.

 

[kadesma]

Another good filler is a saute of mushrooms chopped added parsley and garli,onion for flavor just saute and add.
kadesma

 

[TATTRAT]

Just add the paste and simmer uncovered until it's as thick as you want it.

best bet.

 

[TATTRAT]

To thicken, I'd use beurre manie and depending on the type of sauce, maybe demi glace.

That would add volume and not help thicken. Butter would give it a great mouth feel, and I wouldn't wanna waste a good demi like that. just my opinion.

 

[Chef Lance]

I agree with MSC, use a beurre manie to thicken it.
I do use tomato paste to finish my bolognese sauce but that's a whole different sauce.

Beurre Manie is the way to go.