Sunday, January 8, 2023

Bolognese with Parmigiano Stock

Houston, we have a new favorite sauce.

While I was sick with the flu I read Stanley Tucci's book, Taste: My Life Through Food.

I came across a recipe for a Bolognese sauce made with Parmigiano Stock. Parmigiano Stock! I had plenty of Parmigiano rinds in the freezer. I had to try it.

The stock alone is worth making. What a fantastic flavor.

And the sauce. I altered the original recipe to suit our tastes, so the recipe below is not the original from the book. Read the book if you want the original recipe. It would be best if you read the book anyway. It is just a delightful read.

The sauce was delicious. Even better than my Mom's recipe. Sorry, Mom.

It was a light sauce, but the but the Parmigiano Stock pushed this over the top for flavor.

Pino Posteraro's Parmigiano Stock

1 quart water
1 1/2 lb Parmigiano rinds
1 tbsp salt
3 bay leaf

Fill a large pot with the water.

Wrap the rings in cheesecloth, tie tightly with string, and secure to the side of the pot (this helps avoid the Parmigiano's sinking to the bottom of the pot and burning).

Submerge the wrapped rinds.

Add the salt and bay leaves.

Gently boil for 2 hours, strain and use for Bolognese.

My version of Pino Posteraro's Ragout alla Bolognese

1 tbsp onion, chopped
1 tbsp carrot, chopped
1 tbsp celery, chopped
2 tbsp olive oil
1 oz fresh herbs (rosemary, sage and or thyme), chopped
2 bay leaves
1/2 lb lean ground beef or veal
1 oz tomato paste
3 1/2 tbsp dry white wine
3 1/2 tbsp freshly squeezed orange juice
Pinch of salt and black pepper
14 oz crushed tomato
14 oz can diced tomato
2 cups Parmigiano stock
1 oz butter
1 1/2 oz Grana Padano or Parmigiano cheese

In a large saucepan over medium heat, sweat the vegetable in the olive oil with the herbs. 

Add the meat and cook until brown. 

Add the tomato paste, wine and orange juice and let the liquids evaporate. 

Add the salt and pepper and the stocks, the tomatoes and let simmer for 1 1/2 hour.

When the sauce is cooked boil the pasta and add butter to sauce. 

Toss the pasta with the sauce and sprinkle with cheese.

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