[ryan stewart]

Originally Posted by mdf

NY Times had a "Fast Spaghetti Bolognese" recipe that I thought was okay. Their time-saver is using Worcestershire. The texture also isn't the same as a long simmered sauce but it was okay.

https://cooking.nytimes.com/recipes/...etti-bolognese

If you really want to blow your mind stop trying to do tomato sauce in a pot. Do it in the oven!

Obviously in the winter you have to work with canned san maraznos so its not possible but in the summer, when you can get good ripe romas, take all of the basic sauce ingredients (tomatoes, garlic, onions, herbs, etc) cut them into chunks, drizzle and toss in olive oil and throw them single layer in the oven. 1-3 hours depending on mass and you end up with browned (aka caramelized) tomatoes, garlic, etc. Then you can transfer to a pot for finishing/seasoning. Hit with a masher or immersion blender depending on how chunky you want.

The dry cooking method converts all of those starches and whatnot and generates a lot more flavor.