Reply to Homemade spaghetti sauce left out over night by accident

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Reply to "Homemade spaghetti sauce left out over night by accident"

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[quote=Anonymous][quote=Anonymous]I know this is from a LOOOONG time ago, BUT I came across it because this just happened to me and I started researching this question. I know health over money, but I had spent like $30 on this great quality organic turkey and Italian chicken sausage and I had taken so much time making this perfect ragu, fresh basil from my garden, tons of garlic, good quality olive oil. I had been craving a really great lasagna and I normally make my sauce one night, store it and then put the lasagna together the next day. When I noticed that I had left it out, I was very, very upset...It was the money and the time I had taken, and the care I had made it with, I just COULDN'T throw it out unless I was CERTAIN it would make us sick. I knew I couldn't risk feeding my family this sauce, but after researching what possible bacteria/contaminates could have festered, I then researched what kills them (if anything). One thing I read across various sites was that tomato sauce tends to be acidic enough to withstand being left out overnight without much risk (very difficult for bacteria to form). The major question was the meat (and poultry, specifically). Turns out there are 4-5 key bacteria possibilities, and all were effectively killed with heat and time. I kept reading about 5 minutes at 170-180 degrees. I simmered my sauce at about 200 degrees for just over 20 minutes (stirring occasionally so it wouldn't burn). I then assembled a mini lasagna for myself, and baked it in the oven at 350 degrees (convection oven) for 45 min. I ate a normal slice for dinner (making sure that only I would get sick if it were), and I can happily report ZERO negative effects. To be clear, I actually left this sauce out almost 24 hours - I made it the night before, finishing it about 7pm, and I did not even realize I had left it out until I wanted to assemble my lasagna and realized it wasn't in the fridge. I had made it a left it in a thick cast iron Dutch oven (le Creuset type), covered. Not sure if that made a difference, but I don't think so. So, for anyone out there that has this experience, take from this what you will! Best of luck =)[/quote]

This is interesting. Thanks![/quote]

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