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Adding Sugar to a Bolognaise Sauce

  • 17-06-2016 11:44am
    #1
    Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭


    Hi

    Just wondering if I added the sugar in at the end of the cooking time, rather than the beginning, would it make much difference?

    I simmer my bolognaise sauce for three hours if that makes a difference!


Comments

  • Registered Users, Registered Users 2 Posts: 872 ✭✭✭grahamor


    I would add it towards the end myself. The amount needed usually depends on the quality of the tinned tomatoes (lower quality requiring more sugar)


  • Moderators, Computer Games Moderators, Social & Fun Moderators Posts: 18,808 Mod ✭✭✭✭Kimbot


    Yeah I normally put it in around the end but it depends on how the flavour is first :)


  • Registered Users, Registered Users 2 Posts: 14,228 ✭✭✭✭Dial Hard


    Do it at the end so you can taste the (almost) finished sauce and gauge how much you actually need. Same goes for salt and pepper.


  • Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭ellejay


    how long towards the end do you add the sugar in, the last 20 mins or just before serving?


  • Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    ellejay wrote: »
    how long towards the end do you add the sugar in, the last 20 mins or just before serving?

    I add it at the beginning myself, but if you're adding it towards the end you'd need to give it a little time, so at least ten minutes before serving.


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  • Registered Users, Registered Users 2 Posts: 3,809 ✭✭✭Speedwell


    I use carrots in mine and I often find I need to add no sugar as a result. Definitely add sugar only after tasting near the end.


  • Moderators, Science, Health & Environment Moderators Posts: 4,754 Mod ✭✭✭✭Tree


    Carrots and/or slowly caramelising the onions seem to work for me, and buying nice enough canned tomatoes. Though when I do add sugar, it tends to be maple syrup or sweetchilli sauce as they're in the front of the fridge and the caster sugar's up high with the baking stuff.


  • Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    I add a pinch of sugar half way through cooking. I like to simmer my sauces for about 1.5-2hrs.

    I'll add a pinch about 45-60 mins into cooking, if it is needed and its work fine.


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