Okay, Food52 community, I have some questions about cooking a tomato sauce, with potential additives. Thoughts/comments are welcomed!
My questions are as follows:
Assume that I am making Marcella Hazen's tomato sauce with onion and butter, but I want to add some ingredients: herbs, vegetables, and/or meat.
(1) At what point in the cooking process do I add the herbs, early or late? (I am specifically thinking of basil, maybe oregano or marjoram.) Would the answer be different if the herbs are fresh as opposed to dried? Would the answer be different if I am adding herbs only, or herbs +/- vegetables +/- meat?
(2) If I wanted to add vegetables (I am specifically thinking of mushrooms but could include carrots and/or bell peppers), at what point in the cooking process do I add them, early or late? Does it matter whether I am adding herbs +/- meat? Do the vegetables need to be sauteed or roasted prior to adding them, or can/should they be added raw?
(3) If I wanted to add meat (specifically ground beef/hamburger), at what point in the process should I add the cooked and drained meat, early or late? Does it matter whether I am adding herbs +/- vegetables?
I am trying to understand, from a broader perspective, how all these things might interact with the tomato sauce and each other. Any explanations that might be useful in support of your answers would be gratefully received.
Thanks in advance for any help that you can provide.