Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that.
Until I heard about that, I had a recipe, which was a total of maybe 45min of cooking, which worked well for me.
Since then, I have tried to do it the right way, but somehow I always end up with a sandy texture, firm ground meat and overall there is something wrong with the whole thing.
What am I most likely doing wrong here? Simmering at too high of a temperature? What does the long-simmering aim to achieve anyway? Break down the vegetables?
Also I very rarely notice the caramelization on the pot at the level of the sauce. Somehow I am probably not achieving the caramelization as well.
My current procedure goes like this:
- Sweat the vegetables, until they are lightly colored, but not quite golden.
- Put in the ground meat, increase the heat some and cook until the meat starts sticking to the bottom.
- Deglaze using any wine available, usually red.
- Add chicken stock, milk and tomatoes or tomato sauce or other sorce of tomatoes.
- Season a bit, let it cook until it reduces a bit, then let it simmer with open lid for a couple of hours.
My previous procedure:
- Brown the meat with high heat
- Add vegetables
- Add tomato sauce
- Reduce for 20-30min
- Season and done