FoodBanter.com - View Single Post - Italian sauce

T[_1_]

In article <jXc2k.1364$MF3.385@trnddc06>,
says...
> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
>
>
> > "meatnub" > ha scritto nel messaggio
> > ...
> >> 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.
>
> > That is not always true. While some sauces benefit from a
> > very slow, long cooking, most Italian sauces do not.
>
>
> What's your opinion of Bolognese Ragu? I like it and it does
> take a long time to cook but I guess it's more of a meat sauce
> with tomato than a tomato sauce for meatbalss etc.
>
>

Actually I have a recipe for Bolognese that takes 45 minutes. Well,
longer than that actually probably close to an hour and fifteen minutes.

Basically you chop up 3 to 4 stalks of celery, 3 to 4 carrots, and a
large onion and saute in olive oil for 10-12 minutes. Then add 1.5lbs
ground beef or beef/pork combo and brown the meat, about 10 more
minutes.

I use Pastene Ground Peeled tomatoes along with 2 small cans of tomato
paste. I also add one empty can full of water.

Simmer for 45 minutes.