1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling
3 tablespoons extra-virgin olive oil, plus some for drizzling
5 to 6 flat anchovy filets
1 sweet onion, thinly sliced or chopped
1 Fresno or Holland chile, sliced or chopped
3 to 4 cloves garlic, sliced or chopped
A couple small sprigs fresh marjoram or oregano, finely chopped
2 tablespoons tomato paste
1/2 cup dry red or white wine
A handful fresh flat-leaf parsley, finely chopped
A few fresh basil leaves, torn
2 medium spaghetti squash
Salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shredded, for serving
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