Perciatelli with Bolognese

Ingredients

  • 2 cups red wine
  • 4 tablespoons tomato paste
  • Salt and freshly ground black pepper
  • 1 pound ground pork
  • 1 celery stalk, finely diced
  • 1 medium onion, finely diced
  • 4 cloves garlic, finely minced
  • + 13 more ingredients
    • 1 pound ground skirt steak
    • ½ cup ground Pecorino Romano cheese
    • 2 pounds dry perciatelli pasta
    • 2 teaspoons fresh thyme leaves, minced
    • 2 teaspoons minced fresh basil, plus torn leaves for garnish
    • 2 cheese rinds from Parmesan or Pecorino Romano (roughly ½ cup total in large chunks)
    • 1 large can San Marzano crushed tomatoes
    • 1 cup milk
    • 2 cups chicken stock
    • 1 large carrot, finely diced
    • ½ cup dried porcini, soaked, drained and chopped fine
    • Extra-virgin olive oil
    • 4 ounces pancetta, minced

1. In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions and carrots. They should cook slow and lightly brown, about 20 minutes.

View full recipe at SpringPad

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