I wanted to cook a bolognese sauce for my coworkers tomorrow. I forgot to buy red wine and had all the other ingredients so I still made the bolognese and let it simmer for an hour, cooled it and now I’ll let it sit in the fridge overnight.
My question: does it make sense to prepare a simple red wine reduction tomorrow with some butter, maybe tomato paste to add to the sauce before I serve it? Will it still incorporate in the bolognese flavor wise?
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