Cooking my nonna's ragu made me see why she simmered it all day

I always thought slow cooking was too much work. But when I tried her way, the sauce got way richer than my usual quick version. She used a clay pot that kept the heat steady. Now I see why some recipes need time.

2 comments

2 Comments

jennyflores1d ago

Clay pots have those tiny pores that let a little steam escape all day. That slow evaporation is what really thickens and concentrates the sauce without it burning. It's like the pot itself is helping to reduce it while it cooks.

eric_price121d ago

Ever see someone try a clay pot for the first time? My buddy Mark did and he said it changed his whole stew game, said it just made everything taste deeper somehow.