grow and grow until it completely covers the sauce, and
you’ll probably think to yourself, “I should do something
about that.”
But don’t reach for the skimmer just yet! As the sauce
continues to cook down, the dissolved solids in the liquid
will get more and more concentrated, until the liquid is
finally thick enough to be able to re-absorb that oily layer
and is transformed into a creamy, rich, emulsified sauce
once again.
Use Your Noodle
Bolognese sauce is fantastic with wide thick noodles like
pappardelle or tagliatelle (see here), but my favorite way to
eat it is in a traditional Lasagna Bolognese (here). If you’ve
made yourself even one pot of Bolognese, then you
understand the basic principles behind all manner of meaty
ragùs (see, for example, the pork ragù here). It boils down
to a few key elements. First, don’t brown your ground meat
—it’ll stay more tender. (Just as with chili, browning large
chunks of meat is a better bet.) Second, up the savoriness by
adding tons of umami bombs (soy sauce, Marmite,
anchovies, cured meats, fish sauce). And third, reduce your
sauce slowly to allow meat to tenderize and flavors to meld.
DO I REALLY NEED TO
REDUCE MY WINE?