Harry Roberts @csswizardry.com · Mar 28 A lot of traditional ragù recipes suggest you toss a Parmigiano Reggiano (Parmesan) rind into the mix while it’s cooking. This has NOTHING to do with cheese or adding a cheesy flavour. It’s because Parmigiano Reggiano is a natural source of glutamates, much like tomatoes are.
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This is something I've started doing the last few years. Storing the rings in the freezer for whenever I need them. Really adds depth
Adding a rind layers that complexity, deepens the richness of the sauce, and helps balance out any acidity. Don’t have a rind to hand? Use MSG!