Perciatelli with Bolognese Recipe : Geoffrey Zakarian : Food Network

Ingredients

  • Extra-virgin olive oil
  • 4 ounces
  • ½ cup dried porcini, soaked, drained and chopped fine
  • 41 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 pound ground pork
  • + 12 more ingredients
    • 1 pound ground
    • Salt and freshly ground black pepper
    • 4 tablespoons
    • 2 cups red wine
    • 2 cups chicken stock
    • 1 cup milk
    • 1 large can San Marzano crushed tomatoes (28 ounces)
    • 2 cheese rinds from
    • 2 teaspoons minced fresh basil, plus torn leaves for
    • 2 teaspoons fresh thyme leaves, minced
    • 2 pounds dry perciatelli pasta
    • ½ cup ground Pecorino

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. In another large casserole over medium heat, brown the meat slowly in olive oil until it i...

View full recipe at SpringPad

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