Instructions: Place tongues in a pot just large to hold them both and cover with water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours. Remove from heat and allow to cool.

Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pieces and set aside.

In a heavy-bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes.

Serve with the Torzelli and sprinkle with grated orange zest.

This recipe yields 4 servings

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