Adding a Parmesan rind to your bolognese sauce is a simple trick that significantly enhances the depth and richness of the dish, according to a Good Food recipe highlighted by Wales Online. The rind slowly imparts its flavor as the sauce simmers, giving it a fuller and more rounded taste.
Recipe for Eight
This recipe feeds eight people, making it perfect for gatherings and big family events. Ingredients include olive oil, 400g beef mince, 400g Italian pork sausages (skinned and crumbled), 200g smoked pancetta, one finely chopped onion, one finely chopped carrot, two finely chopped celery sticks, four chopped garlic cloves, one sprig of thyme, a small bunch of fresh basil, two bay leaves, two teaspoons of dried oregano, a handful of dried porcini mushrooms, one teaspoon of golden caster sugar, one tablespoon of tomato puree, half a teaspoon of Thai fish sauce, one tablespoon of red wine vinegar, 100ml whole milk, four 400g cans of chopped tomatoes, 200ml white wine, 100g grated parmesan (rind removed and kept), and spaghetti to serve.
Cooking Method
Start by drizzling a little olive oil into a large non-stick frying pan and crumbling in the mince and sausagemeat. Cook the mince for 30 minutes, adding more olive oil if the pan becomes too dry. Towards the end, keep stirring until it is dotted with crispy brown pieces. Preheat the oven to 140C/120C Fan, then drizzle oil into a casserole dish and fry the pancetta for five minutes. Add the vegetables, herbs, and dried porcini, and stir everything together. Cook for five minutes, then scatter over the sugar and tomato purée, and add a splash of fish sauce and vinegar. Stir thoroughly and allow to simmer until thick and sticky, then fold through the meat, milk, and tomatoes. Rinse out the tomato tins with wine and add to the pan. Season generously, then tuck in the Parmesan rind.
Slow Cooking
Bring to a gentle simmer, then cover and place in the oven for three hours. Once cooked, transfer as many portions of bolognese as needed into a sauté pan. Cook the pasta until al dente, then toss it into the pan with a splash of water and finish cooking with the sauce for two minutes. Fold through the Parmesan and a drizzle of olive oil. Twist the pasta and bolognese into bowls, top with fresh basil, and serve alongside extra cheese.
