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**JakeBarkings** · 02-25-2009, 06:38 PM

The ONLY sauces that require long cooking times are some meat sauces... traditional "ragù bolognese" is cooked for even 3 hours at a very low flame. The Tuscan version in an hour or so. That is more of what I was thinking.

"Marinara" has been bastardized here in the states to mean almost any non-meat tomato sauce... my bad!

The tomato sauces you are talking about sound more "bright" and seasonal. (I am getting hungry... Lunch Time!!). I almost thinkof those sauces as being more "garden style" than "sauces" per se.... (although, literally, they are BOTH sauces!).

Depending on the use for the pasta, as you have inferred, the sauce differs I guess. You don't necessarily want a light olive oil sauce to be your main dish.... Lost in Translation I guess!!!

02-25-2009, 06:38 PM	#31
JakeBarkings Join Date Nov 2005 Posts 471 Senior Member	The ONLY sauces that require long cooking times are some meat sauces... traditional "ragù bolognese" is cooked for even 3 hours at a very low flame. The Tuscan version in an hour or so. That is more of what I was thinking. "Marinara" has been bastardized here in the states to mean almost any non-meat tomato sauce... my bad! The tomato sauces you are talking about sound more "bright" and seasonal. (I am getting hungry... Lunch Time!!). I almost thinkof those sauces as being more "garden style" than "sauces" per se.... (although, literally, they are BOTH sauces!). Depending on the use for the pasta, as you have inferred, the sauce differs I guess. You don't necessarily want a light olive oil sauce to be your main dish.... Lost in Translation I guess!!!
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