Italian sauce - stir occasionally ?
Sheldon wrote:
> On Jun 6, 9:45�am, meatnub > wrote:
>> 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?
>
> Tomato sauce needn't be cooked very long, with meatballs an hour is
> plenty, longer and you'll have meat sauce and no balls. Save your
> experimenting with long cooking sauces for winter/inclement weather,
> for when you'll be home all day. If you're really in a rush try some
> of the jarred sauces, typically simmering with meatballs will kinda
> make the sauce home made in a dago ******* sorta way.
The Jew ******* version sucks, Shelly.
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