Spaghetti bolognese is a beloved family dinner staple, but a simple kitchen scrap can elevate it to the next level. Adding a Parmesan rind to the sauce while it simmers releases flavour, making it richer and more robust.
The recipe, from Good Food, serves eight and includes unorthodox methods. It calls for beef mince, sausagemeat, pancetta, vegetables, herbs, dried porcini, fish sauce, vinegar, milk, tomatoes, and wine. The Parmesan rind is tucked in before the sauce goes into the oven.
To prepare, cook the mince and sausagemeat in olive oil for 30 minutes until crispy. Fry pancetta in a casserole dish, then add vegetables, herbs, and porcini. Stir in sugar, tomato purée, fish sauce, and vinegar, then add meat, milk, and tomatoes. Rinse tomato tins with wine and add to the pan. Season and add the Parmesan rind.
Simmer gently, then cover and bake at 140C (120C fan) for three hours. Cook pasta al dente, toss with sauce for two minutes, then fold through Parmesan and olive oil. Serve with basil and extra cheese.
