Adding Sugar to a Bolognaise Sauce

ellejay

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!

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)

Kimbot

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

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.

ellejay

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

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.

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.

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.

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.