Tucci Parm Rind Bolognese

Ingredients

Pino Posteraro's Ragout alla Bolognese

Ingredients-

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 oz reconstituted dried porcini

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 pint beef stock

1 oz butter

1 1/2 oz Grana Padano or Parmigiano cheese

Directions

Method-

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

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.

Notes

Pino Posteraro's Parmigiano Stock

Ingredients-

1 quart water

1 1/2 lb Parmigiano rinds

1 tbsp salt

3 bay leaf

Method-

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.