4 ms·

Commercial rooster sauce has potassium sorbate in it. If you mixed sugar, chilies, and garlic without vinegar or other preservatives, it would spoil as fast as

• buckminster 7y ago
  Traditionally you don't add preservative, you ferment the mixture (though without the sugar). This has the advantage of producing more complex flavours but it's more expensive to manufacture because it takes longer. Or you can do it yourself. I make sauerkraut and it is very straightforward.
• Scoundreller 7y ago
  A big problem with bolognese is that it's not homogenous. So the protection you get from your preservation process isn't the same throughout.
• agumonkey 7y ago
  What forbids bolognese brands to add a similar preservative ?
  • skyyler 7y ago
    The way meat reacts to most preservatives + time. It would ruin the texture of the sauce. Imagine bolognese made with hot dogs.