I thought I’d share this no brainer recipe for a basic Pomodoro. We love it and use it as is or for the base for a ragu/meat sauce. We puree it smooth but you can leave chunky if preferred. The parm rind is key. We were using Roy Choi’s sauce he did on Chef’s table and like that one as well.
Do you reuse the rinds?
No, one time use. We usually buy a new wedge to serve with meats as an app and fresh grind for finishing the dish.
Thanks for the response.
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For those interested we also use it as the base for a great ragu. We usually do 1lb ground beef and ground pork. We cook that down then add in cream and red wine. We reduce it then add one recipe of the pomodoro. I then reduce it for 2-3 hours depending on how much of the base sauce i want to leave. I’ve served it like a ragu or add short rib and reduce it till almost no sauce is left. Its terrific both ways.
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It’s similar to what we do for ragu, but I have never cooked the tomato sauce with the parm rinds, something to try! I’ll also cook in the oven in a dutch oven rather than on the stove top to get the nice browning along the sides.
I do a similar ragu with ground duck. It’s great!
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No bad. Thanks for sharing!
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