Perciatelli with Bolognese

Name: Perciatelli with Bolognese
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams large can San Marzano crushed tomatoes; 1 large carrot, finely diced; 1 celery stalk, finely diced; 473 milliliters chicken stock; 118 milliliters dried porcini, soaked, drained and chopped fine; 2 teaspoons minced fresh basil, plus torn leaves for garnish; 2 teaspoons fresh thyme leaves, minced; 4 cloves garlic, finely minced; 454 grams ground pork; 237 milliliters milk; 4 servings Extra-virgin olive oil; 1 medium onion, finely diced; 113 grams pancetta, minced; 907 grams dry perciatelli pasta; 2 larges cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks); 118 milliliters ground Pecorino Romano cheese; 473 milliliters red wine; 4 servings Salt and freshly ground black pepper; 454 grams ground skirt steak; 4 Tbsps tomato paste

You can never have too many main course recipes, so give Perciatelli with Bolognese a try. This recipe serves 4. One serving contains 1899 calories, 91g of protein, and 69g of fat. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes. A mixture of salt and pepper, ground skirt steak, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Olive Oil

Pancetta

Carrot

Garlic

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Salt And Pepper

Tomato Paste

Olive Oil

Meat

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.

Ingredients you will need

Crushed Tomatoes

Chicken Stock

Vegetable

Pancetta

Red Wine

Cheese

Meat

Milk

Equipment you will use

Pot

Remove the cheese rinds and discard.

Ingredients you will need

Cheese

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

Ingredients you will need

Basil

Sauce

Thyme

Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente.

Ingredients you will need

Pasta

Water

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!

Ingredients you will need

Extra Virgin Olive Oil

Bolognese