Stove burners too hot to simmer
Hello, I have recently relocated to Germany from the US and am still adapting to my kitchen. I am currently making BA’s Best Bolognese. The sauce needs to cook at barely a simmer for 2+ hours.
My problem is this: my stove top is propane and even my smallest burner on the lowest setting is keeping the sauce at a pretty high simmer/low boil.
Should I a) put this in the oven to braise, and if so at what temp or should I b) just add stock as the sauce boils down. I’m concerned about over cooking the meat.
Thanks for your help!