Flavor slow cooked ragu [duplicate]
There is this ragu I make, it consists of minced meat in a tomato sauce with lots of red bell pepper. The ingredients are mirepoix, cubed tomatoes, lots of red bell pepper, garlic, bouquet garni, veal fond, minced meat, water and milk.
There are two ways of making it: adding water and reducing for over 4 hours or just cook it for an hour and be done with it.
Why I would like to know is why there is such a big difference in flavor between both ways. Why does a slow cooked tomato sauce result in such a deeper flavor while the consistency of it and the ingredients are the same.
Finally, is there a chemical reaction like maillard doing something to these ingredients?
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How do I give Ragu more flavor?
8 Ways to Elevate Canned Spaghetti SauceHow do I add depth of flavor to Ragu?
Il Soffritto is very simply, finely chopped carrot, celery and white onion sauteed slowly with a little olive oil for about 10 minutes until soft but not browned. This adds an incredible depth of flavour to many dishes and can even be made in advance to add into weeknight meals for an extra flavour punch.What is the difference between Ragu and ragout?
In Italy, the term ragout is generally still used to indicate recipes for fine stews of meat, fish, or vegetables. On the other hand, more recent term of rag\xf9 is more correctly used to indicate classic Italian ragouts \u2013 like the Bolognese, Neapolitan or Sardinian varieties \u2013 which season fresh or dry pasta.The BEST Beef Ragu you'll ever taste.
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