"meatnub" > wrote in message
...
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?
>
> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.
>
> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?


Extended cook times are a myth for the most part. You really want your
seasonings to permeate the sauce. But beyond that, it's just overkill. Two
hours is plenty IMO. You can always make it the day before and refrigerate
it. It will be quite lovely the next day.

Consider your oven as an alternative to the stove. I would never leave my
stove on if I left the house even if it was just a few minutes let alone
hours. You're just asking for trouble if you do. The oven would be safer
and work just as well. 200F works quite well for an extended simmer then
you can finish it on the stove to cook off excess liquid. Less chance of
burning this way, too. Just bring the sauce to a boil, cover and into the
oven.

Stir every hour or so but if you use a really heavy duty pot and the oven,
you won't really need to stir it more than once or twice.

Paul