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Im making lasagne tonight for tea but need to start making it this afternoon, to make the day easier ;)
I know it's good to let the sauce simmer for a couple of hours, but is 3 and a 1/2 hours too long?
Im not making the bechamel until im ready to assemble and put in the oven.
No, it would make the meat extra tender so I would leave it on the lowest setting on your stove - or even use a slow cooker if you have one once it's made and it's really nice.
nah, not at all, when we do it (joint effort!) we do the sauce in the morning then leave it going (simmering) really low, allllll day. makes it taste better IMO ! :lol:
As long as it's covered and you check it every so often to add more water/stock, I don't see how it could be a problem... I've done it before!! I'm not 100% on that though so hopefully someone who knows what they're on about can help out :)
The longer the better I say, lets the flavours develop. I had a friend who would start her bolognaise sauce mid-morning and let it simmer away all day because she preferred the flavour.
yeah it will be fine. Just keep the temp down and stir every now and then. A slowcooker is a good idea :)
Awesome thanks ladies!!
One more question... How much is a 'splash' of red wine when adding to the sauce? ;)
I add 1/2 cup red wine to my bolognaise!! LOL so more than a splash.... but probably around a tablespoon. I simmer mine for 2 hours normally, stirring often, so I don't see how 3 1/2 hours would be bad at all :)
The red wine will just be to your preference - some prefer a bigger splash than others LOL. For me a splash would literally only be a splash - so maybe a tablespoon at most.