What You Need to Know
Controlled thermal decomposition of tomato lycopene (C40H56) and gradual polymerization of meat proteins (collagen → gelatin) at sub-simmer temperatures. Prevents caramelization of onion fructose (C6H12O6) while allowing glutamic acid accumulation.
Essential for authentic ragù alla bolognese, creating unctuous texture and layered flavor impossible with rapid reduction.
Key Parameters
Temperature
75°C
65°C - 82°C
Time
6 hours
4 hours - 8 hours
Equipment
Heavy-bottomed copper/aluminum potWooden spatulaDiffuser plate
Steps
- 1.
Tagliatelle al ragù (Bologna): Develops sauce-pasta adhesion
- 2.
Lasagne verdi (Emilia-Romagna): Creates structural viscosity between layers