Made the sauce last night. Well, last night and today; it simmered for
around 24 hours. I know, I know, you'll tell me that's too long, but
it's my mother's sauce, and 10-24 hours is how long it cooks. Assembled
the lasagna in my biggest pan with an extra layer, because we're having
company tomorrow, and I want there to be LOTS of food. Also started
three batches of NYT bread to have with it. There may be veggies and may
not, depending on how easily I'm able to get my house clean in the morning.

Looking forward to the lasagna feast. We don't have it often, and even
less often with my mom's sauce. For an extra added bonus, I made it in
the actual pot my mom used when I was little. I am such a sap.

Serene
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

On Sep 4, 2:52*am, Serene Vannoy > wrote:
> Made the sauce last night. Well, last night and today; it simmered for
> around 24 hours. *I know, I know, you'll tell me that's too long, but
> it's my mother's sauce, and 10-24 hours is how long it cooks. *Assembled
> the lasagna in my biggest pan with an extra layer, because we're having
> company tomorrow, and I want there to be LOTS of food. Also started
> three batches of NYT bread to have with it. There may be veggies and may
> not, depending on how easily I'm able to get my house clean in the morning.
>
> Looking forward to the lasagna feast. We don't have it often, and even
> less often with my mom's sauce. For an extra added bonus, I made it in
> the actual pot my mom used when I was little. I am such a sap.

NOT a sap - just having a good memory of childhood.

May we see a photo when it's done?

On 09/04/2010 07:44 AM, Kalmia wrote:
> On Sep 4, 2:52 am, Serene > wrote:
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but
>> it's my mother's sauce, and 10-24 hours is how long it cooks. Assembled
>> the lasagna in my biggest pan with an extra layer, because we're having
>> company tomorrow, and I want there to be LOTS of food. Also started
>> three batches of NYT bread to have with it. There may be veggies and may
>> not, depending on how easily I'm able to get my house clean in the morning.
>>
>> Looking forward to the lasagna feast. We don't have it often, and even
>> less often with my mom's sauce. For an extra added bonus, I made it in
>> the actual pot my mom used when I was little. I am such a sap.
>
> NOT a sap - just having a good memory of childhood.

Embrace the power of "and". :-)

>
> May we see a photo when it's done?

Of course! :-)

Here are a couple pics of it from last time:
http://serenecooking.livejournal.com/60042.html

Serene
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

Serene wrote:

> Made the sauce last night. Well, last night and today; it simmered for
> around 24 hours. I know, I know, you'll tell me that's too long, but it's
> my mother's sauce, and 10-24 hours is how long it cooks.

This interests me. I'd want to do an experiment where I take a sample of the
sauce after every hour, then taste them all at the same time to see if
anybody could really tell the difference.

Bob

Bob Terwilliger wrote:
> Serene wrote:
>
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but it's
>> my mother's sauce, and 10-24 hours is how long it cooks.
>
> This interests me. I'd want to do an experiment where I take a sample of the
> sauce after every hour, then taste them all at the same time to see if
> anybody could really tell the difference.
>
> Bob
>
>
>


I've never simmered a red sauce for 24 hours but there's a big
difference between a half hour and 3 or 4 hours as far as the
tomato flavor mellowing. Many mom-and-pop Italian restaurants
don't cook their sauces long enough for my taste and they have
a harsh flavor.

I had no idea it made such a difference until I was among a group of
Italian women years ago and one said "I don't like Maria's restaurant
red "gravy", she doesn't cook her sauces long enough." Dang, she was
right. It makes a big difference.

gloria p

"gloria.p" > wrote in
:


>
> I had no idea it made such a difference until I was among a group of
> Italian women years ago and one said "I don't like Maria's restaurant
> red "gravy", she doesn't cook her sauces long enough." Dang, she was
> right. It makes a big difference.
>
> gloria p
>


It certainly does.

My Bolognese sauce usually simmers for at least 6 hours, then goes into
the fridge for about 3-4 days.

I use virtually the same mix for lasagne, but make it a bit 'wetter'.....
because I mostly use the 'instant' lasagne sheets.


When I make my own pasta sauce/'red gravy', it gets the same treatment...
ie, simmering for at least 6 hours, then fridged for several days before
using.



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

"Bob Terwilliger" > wrote in message
...
> Serene wrote:
>
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but
>> it's my mother's sauce, and 10-24 hours is how long it cooks.
>
> This interests me. I'd want to do an experiment where I take a sample of
> the sauce after every hour, then taste them all at the same time to see if
> anybody could really tell the difference.
>
> Bob

A remarkable idea! I'll try it with the next round of sauce.

Felice

Serena that sounds wonderful..I would bet that pot makes all the
difference..Can I come for leftovers? I live in Illinois.

On 09/04/2010 08:02 PM, wrote:
> Serena that sounds wonderful..I would bet that pot makes all the
> difference..Can I come for leftovers? I live in Illinois.
>

Come on over! :-)

Serene
--
http://www.momfoodproject.com
New post: Come on in; the water's fine!

That leftover chunk is prized in my house. My favorite leftover.

Lovely meal. I'll bet a great time was had by all.