Adding a Parmesan rind to your bolognese sauce is a simple trick that makes all the difference to the flavour. The rind gradually releases flavour throughout the cooking process, adding considerable depth. It also contains collagen-like proteins that dissolve gently, lending the sauce a silkier, more rounded texture. This helps counteract the acidity of the tomatoes and wine without imparting an overpowering cheesy or dairy flavour.
How the Parmesan Rind Works
According to Poppy Cooks' recipe, the Parmesan rind elevates a straightforward bolognese. The rind works equally well whether you slow-cook the dish, prepare it on the hob, or in the oven. It's a versatile ingredient that can be added to any bolognese recipe.
Slow Cooker Bolognese Recipe
Ingredients:
- 500g pork mince
- 500g beef mince
- One large onion, finely diced
- Two celery sticks, finely diced
- Three tablespoons of tomato puree
- 400g can of chopped tomatoes
- 200ml red wine
- 200ml beef stock
- Half a teaspoon of sugar
- Two bay leaves
- One Parmesan rind
- Splash of olive oil
- 100ml whole milk
- 300g spaghetti
- One tablespoon of cornflour, slackened with water
Method:
- Place the pork, beef, onions, carrots, celery, tomato purée, chopped tomatoes, red wine, stock, sugar, bay leaves, Parmesan rind, one teaspoon of salt, a generous amount of pepper and a dash of olive oil into the bowl of your slow cooker.
- Cook on the low setting for eight to 10 hours, stirring once or twice throughout.
- When one hour remains, stir in the milk.
- With 30 minutes to go, add the spaghetti and switch the heat to high. On occasion, the spaghetti can be boiled separately.
- Once the meat is thoroughly cooked, stir in the cornflour slurry and add a generous amount of olive oil. The bolognese will have a rich, glossy finish.
Using a Parmesan rind is a simple trick that makes all the difference to the flavour. It's a kitchen staple that many people throw away, but it can transform a bolognese sauce.
