tag:blogger.com,1999:blog-28982436644506764.post1873193853104778561..comments2010-02-24T12:36:08.575-05:00Davehttp://www.blogger.com/profile/04891320456004174051noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-28982436644506764.post-33759787216664437122010-02-24T12:36:08.575-05:002010-02-24T12:36:08.575-05:00You can never go wrong with the ingredients you used. Especially the tomatoes. Here is my unsolicited tip: I use my oven like a slow cooker. My sauce goes into my large Le Crueset oven, then, after the sauce reaches simmer level on the stove, I move the oven, lid barely offset, into my conventional oven. With the oven temp set at 250 degrees, let the sauce cook 3-4 hrs. Nothing scorched - ever. I've even left the sauce overnight, with the lid securely on the pot. Waking up to pasta sauce instead of coffe is a little bizaar, but good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28982436644506764.post-83943804412043374132010-02-17T20:33:10.273-05:002010-02-17T20:33:10.273-05:00What a great post. Interesting how your two pots came out differently. The final product looks very tasty served with the sausage!poiseinparmahttp://poiseinparma.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-28982436644506764.post-37743578125246739962010-02-16T14:30:29.402-05:002010-02-16T14:30:29.402-05:00I loved it with the sausage and italian bread!Anonymousnoreply@blogger.com