|
Tried it out last night. Definitely simmer two hours if not more, or at the two-hour mark do what I did and stir in one small can of tomato paste to thicken without burning. Slow simmer really seems to be the secret. Something else that will affect how long you cook it is how wet you want the sauce -- I dislike sauce that leaves a puddle of red water under the pasta, so I'm going with longer simmering.
__________________
Wanna stop school shootings? End Gun-Free Zones, of course.
|