Perciatelli with Bolognese Recipe : Geoffrey Zakarian : Recipes : Food Network

Ingredients

  • Extra-virgin olive oil
  • 4 ounces pancetta, minced
  • ½ cup dried porcini, soaked, drained and chopped fine
  • 4 cloves garlic, finely minced
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • + 13 more ingredients
    • 1 pound ground pork
    • 1 pound ground skirt steak
    • Salt and freshly ground black pepper
    • 4 tablespoons tomato paste
    • 2 cups red wine
    • 2 cups chicken stock
    • 1 cup milk
    • 1 large can San Marzano crushed tomatoes (28 ounces)
    • 2 cheese rinds from Parmesan or Pecorino Romano (roughly ½ cup total in large chunks)
    • 2 teaspoons minced fresh basil, plus torn leaves for garnish
    • 2 teaspoons fresh thyme leaves, minced
    • 2 pounds dry perciatelli pasta
    • ½ cup ground Pecorino Romano cheese

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 ...

View full recipe at SpringPad

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