low heat

Cook on low for 2+ hours.

How I tell when it's done is it's reduced noticeably and when i spoon a nice blob on aplte and let it sit 5-10 min there's no water seepage from the sauce. If it looks good and is thick, it's done!

I let it cool throughly and then scoop it into quart ziplock bags, removing all the air, and freeze laying in the freezer. When I put the past in the water I cut and peel the bag off with a knife and brop the sauce-cicle in a microwave dish and nuke for 10 min. Everything is ready at the same time, and dinner takes under 15 min. Score!