Perciatelli with Meatballs and Tomato-Porcini Sauce

Ingredients

  • ¾ cup grated Pecorino Romano cheese
  • 4 slices English muffin toasting bread or white sandwich bread with crust
  • ¾ pound sweet Italian sausages, casings removed
  • 2 cups milk
  • ¾ pound ground veal
  • 1 tablespoon fresh rosemary
  • 3 tablespoons olive oil
  • + 13 more ingredients
    • 1 ½ large onions
    • 1 teaspoon pepper
    • ¼ teaspoon dried crushed red pepper
    • 2 ounces dried porcini mushrooms
    • 3 garlic cloves
    • 1 tablespoon fresh rosemary
    • 1 teaspoon salt
    • Olive oil
    • grated Pecorino Romano cheese
    • 1 ¼ pounds perciatelli or spaghetti
    • 2 cups water
    • 1 ½ 28-ounce cans crushed tomatoes with added puree
    • 3 eggs

Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid. Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tende...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network