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1
Place the tongues in a pot just large enough to hold them both, and cover with water.
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2
Cover the pot and bring to a boil.
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3
Lower the heat and simmer 1 1/2 hours.
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4
Remove from heat and allow to cool.
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5
Peel the tongues and remove the fatty parts from the lower portion of muscle.
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6
Slice the tongues into 1/2-inch pieces and set aside.
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7
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat.
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8
Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes.
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9
Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil.
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10
Add the tongue pieces and cook, uncovered, at a very low boil, until the liquid has reduced by 2/3, about 30 minutes.
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11
Sprinkle with parsley and the grated orange zest.
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12
In a 3-quart saucepan, heat the olive oil over medium heat.
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13
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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14
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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15
Add the tomatoes and juice and bring to a boil, stirring often.
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16
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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17
Season with salt and serve.
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18
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
