Recipe courtesy of Geoffrey Zakarian
Episode: Family Dinners
Print
Perciatelli with Bolognese
Total:
3 hr 35 min
Prep:
20 min
Cook:
3 hr 15 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 35 min
Prep:
20 min
Cook:
3 hr 15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Extra-virgin olive oil
  • 4 ounces pancetta, minced
  • 1/2 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
  • 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 1/2 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
  • 1/2 cup ground Pecorino Romano cheese

Directions

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 is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes. 

When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours. 

Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme. 

Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here