How to prepare Parmigiano rind ragù

Often we find ourselves needing to come up with recipes for leftover kitchen scraps, because we're increasingly trying to reduce waste, but sometimes it can be a bit challenging. For example, you've certainly found yourself with some Parmigiano Reggiano rinds in the fridge after grating or snacking on your delicious wedge of cheese. Some time ago, we explained six ways to use them, but we didn't tell you about one of the most traditional and characteristic recipes using this leftover ingredient: Parmigiano rind ragù!

Recipe: Parmigiano rind ragù

This is a real ragù, with a classic soffritto base of celery, carrot, and onion, where the meat is replaced by Parmigiano rinds. As you may know, these rinds are very flavorful and tasty, and they need to be softened by boiling before being added to the sauce. So, let's see how to prepare Parmigiano rind ragù!

Ingredients for 6 people:

• 1 onion
• 1 carrot
• 1 celery stalk
• 350 g Parmigiano Reggiano rinds
• 600 g strained tomatoes (passata)
• 1 knob of butter
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation:

1. Place the Parmigiano rinds in a small pot and cover them with water.
2. Bring the water to a boil and simmer the rinds until they become tender.
3. Drain the rinds and roughly chop them with a food processor or a knife on a cutting board.
4. Chop the celery, carrot, and onion and gently sauté them with a knob of butter and a little oil.
5. Then add the Parmigiano Reggiano rinds and the tomato sauce.
6. Let it cook for about half an hour.
7. Season with salt and pepper.
8. If the ragù tends to stick, use the cooking broth from the rinds to thin it out.

Now that your Parmigiano rind ragù is ready, all that's left is to try it with a good fresh pasta, such as tagliatelle or potato tortelli. Enjoy your meal!