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Bolognese requires a long period of low heat cooking or simmering, according to some recipes several hours.

At what temperature should I simmer, in order to avoid burning / overcooking, while still achieving caramelization, reduction and breaking down of the vegetables?

I am talking about the temperature of the sauce, while it simmers.

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    have a looksie at this : cooking.stackexchange.com/questions/19160/… – Max Feb 23 at 20:24
  • Thx, this is helpful. – user1721135 Feb 23 at 20:28
  • Caramelization should take places when you brown the meat. As for breaking down the vegetables are you meaning the onions? Are you using a pot and a gas stove? Because in that case you adjust the speed of simmering rather than the T. – Alchimista Feb 26 at 8:52
  • I use an electrical stove. – user1721135 Feb 26 at 9:51
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Depending on what other tasks you have for the day, consider sliding the sauce (and your Dutch Oven) into your oven for 6 hours or so.

Slow Cooker Setting = Oven Temp
Low = 185-200F
High = 280-300F

I cook my Brunswick Stew this way at 250F (covered 3 hours, uncovered 3 hours). The last 3 hours allows the sauce/broth to thicken through evaporation. The temp allows the stew to "simmer" without repeatedly stirring, worrying over it, and zero scorching! Plus, I'm free to tend to other things.

Related:
Technique: Slow Cooking with a Slow Cooker
Slow Cooker vs Dutch Oven: A Conversion Guide

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    One reason this works well is that the heat transfer is very even and gentle because you've got hot air all round rather than a gas flame or electric ring causing local hotspots underneath. – Chris H Feb 24 at 8:06

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