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Ragu sauce - 30 mins or 3-5 hours cooking time? Which is best?

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George Bray

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Ragu sauce - 30 mins or 3-5 hours cooking time? Which is best?

On 2002-03-11 09:52:44 PST , wrote about Ragu
(Bolognese sauce):

>"...cook, uncovered, at the merest simmer for a long, long time; not
less than >3 hours is necessary, more is better."

I've read about very long cooking times in various other recipes from
leading authors but how is it justified? By any normal standards,
won't all the main ingredients be way-overcooked, so all you're really
left with is a good stock sauce? But even if you're making beef stock,
the recipes would seldom suggest you simmer the stock for that long.

I have tested 3-5 hour cooking times and I don't doubt that the
results are quite good, as is a 30 minute simmer actually, in my
opinion.

How do the long cooking times work?

Regards
George

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Wayne Boatwright

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Ragu sauce - 30 mins or 3-5 hours cooking time? Which is best?

(George Bray) wrote in
om:

> On 2002-03-11 09:52:44 PST , wrote about Ragu
> (Bolognese sauce):
>
>>"...cook, uncovered, at the merest simmer for a long, long time; not
> less than >3 hours is necessary, more is better."
>
> I've read about very long cooking times in various other recipes from
> leading authors but how is it justified? By any normal standards,
> won't all the main ingredients be way-overcooked, so all you're really
> left with is a good stock sauce? But even if you're making beef stock,
> the recipes would seldom suggest you simmer the stock for that long.
>
> I have tested 3-5 hour cooking times and I don't doubt that the
> results are quite good, as is a 30 minute simmer actually, in my
> opinion.
>
> How do the long cooking times work?
>
> Regards
> George
>

While both short and long cooking sauces may be good to eat, quickly
cooking a ragu or bolognese sauce will never yield the expected texture
or flavor.

Wayne

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sf

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Ragu sauce - 30 mins or 3-5 hours cooking time? Which is best?

On 29 Nov 2003 09:43:08 -0800,
(George Bray) wrote:

> On 2002-03-11 09:52:44 PST , wrote about Ragu
> (Bolognese sauce):
>
> >"...cook, uncovered, at the merest simmer for a long, long time; not
> less than >3 hours is necessary, more is better."
>
> I've read about very long cooking times in various other recipes from
> leading authors but how is it justified? By any normal standards,
> won't all the main ingredients be way-overcooked, so all you're really
> left with is a good stock sauce? But even if you're making beef stock,
> the recipes would seldom suggest you simmer the stock for that long.
>
> I have tested 3-5 hour cooking times and I don't doubt that the
> results are quite good, as is a 30 minute simmer actually, in my
> opinion.
>
> How do the long cooking times work?
>

I believe the short time is for tomato sauce w/o meat.
If it has meat, then you cook it longer.

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SportKite1

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Ragu sauce - 30 mins or 3-5 hours cooking time? Which is best?

>From: sf

>I believe the short time is for tomato sauce w/o meat.
>If it has meat, then you cook it longer.

I concur. Marinara comes together nicely in an hour and a half while meat sauce
requires at least 4 hours for the flavors and consistency to come together. As
an aside, I prefer both sauces the day after. In fact, I think my meat sauce
tastes infininitely better after being frozen, which is why we rarely eat it
the same day, choosing to pack up meal size portions and freeze for quick
weeknight dinners.

Ellen

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