many recipes that I have seen say 3 to 4 hours on a low simmer. Can it be done any faster?
Anyone know any recipes for a quick vesion?
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Adam D - said
September 2 2011 @ 14:13
Cooking it over 3-4 hours is going to really break the meat down. Typically, in America, we use ground beef, so it really doesn’t matter if you cook it for 4 hours, except that the meat will pickup the flavor of the sauce, but like someone suggested, you can make it the night before and refridgerate it and it will be great.
Also, if you’re making a sauce from scratch, using canned tomatoes, instead of a premade store bought sauce, then you will have a lot of excess water, so you need to cook it a long time.
So, if you use ground meat, and the store bought sauce, then you’ll be fine.
Here’s a recipe I have used forever:
1 lb ground meat (1/3 lb ground beef, 1/3 lb ground sausage, 1/3 lb ground veal or lamb)
** note: if you can’t find veal or lamb, you can use ground turkey or more beef
- 1/2 onion, chopped
- 3-4 cloves of garlic, minced
- 1 bell pepper, green or red, chopped (optional)
- 1 stalk of celery (optional)
- 1 jar of marinara sauce
- 3/4 cup dry red wine
- 3/4 cup beef stock
- 2-3 tbsp olive oil
- 1/2 tsp red chili pepper flakes
- 1 tbsp white sugar
- Salt and pepper
- 1 tsp oregano
- Fresh Basil or Parsley
Saute the onion, bell pepper, celery, garlic and chili flakes on medium heat for 10 minutes (or until the onion and peppers are soft), stirring often. Add the meat, and stir until everything is evenly browned.
Add the Red wine and let it reduce by half, then add the beef broth and let that reduce by half again.
Add the rest of the ingredients, except for the basil or parsley. Cook for 30-45 minutes or until thickened to your liking. The longer you cook this, the better it will be, but eventually, it will need water… or you can make it the night before, as it’s always better the second day.
whycantigetagoodnickname - said
September 2 2011 @ 14:13
You can do it quicker however to get the flavour to develop with a lot of recipes so the 3 to 4 hours will make it taste best but you can do it quicker. For a quick meal I tend to cook the Bologna’s sauce, have 5 minute sit down and then put the spaghetti on – so overall it has cooked for about 1 hour and that is mostly OK – but cook for longer for special events
GrandMary - said
September 2 2011 @ 14:13
It can be cooked less. One way cook for a couple of hours, cool, refrigerate overnight, then reheat when ready to use.
Hambone - said
September 2 2011 @ 14:13
this recipe got 5 stars at Allrecipes.com, and it says to cook for an hour.
http://allrecipes.com/Recipe/bolognese-sauce/detail.aspx
Hsquared - said
September 2 2011 @ 14:13
It takes that long for the flavours to develop and mature so you get a really tasty sauce and not a bland mush. You could try a pressure cooker but I think the Italians know best and slow cook in a sauce pan.
Mario Grazia Italian Chef - said
September 2 2011 @ 14:13
Ciao, this recipe requires about 30 minutes of cooking time:
it’s traditional recipe for green lasagna alla Bolognese
http://www.academiabarilla.com/italian-recipes/emilia-romagna/green-lasagna-bolognese.aspx
Mario Grazia
.. - said
September 2 2011 @ 14:13
Because all the juices needs to "mature" and ripe together. The longer the better, especially with the garlic and wine. Of course you can cook it quicker and it is very nice, but not as nice.
Oh, Mario Grazia’s suggestion website is fantastic! !!! Grazia mille !