Perciatelli With Bolognese Recipes

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SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Madeline, had to say about this bolognese dish: ""My dad makes the sauce fresh. It takes awhile, so we don't have it very often. But it's so good when we do!"

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h

Yield 4 to 6 (plus extra sauce)

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 1/2 pounds ground beef chuck
1 1/2 pounds ground veal
1/2 pound ground mild Italian sausage
2 white onions, chopped
2 carrots, chopped
6 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 small bunch thyme
1 sprig rosemary
1 cup dry red wine (or use beef stock)
2 cups beef stock
2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping
1 pound spaghetti

Steps:

  • Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
  • Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
  • Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
  • About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

PERCIATELLI WITH BOLOGNESE



Perciatelli with Bolognese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

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

Steps:

  • In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. 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!

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Top Asked Questions

What is the difference between Spaghetti and perciatelli noodles?
The perciatelli noodle, pronounced “pear-chuh-TELL-lee” and sometimes called bucatini, looks just like spaghetti but only fatter and with a tiny hole. Great for serving with hearty meat sauces like Bolognese because of thicker texture but also works well in classic Italian soups like minestrone.
What can I substitute for perciatelli?
If you have a recipes that calls for perciatelli, you can try substituting linguini or fettuccine but what fun would that be. I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you.
What do you serve with Bolognese?
Great for serving with hearty meat sauces like Bolognese because of thicker texture but also works well in classic Italian soups like minestrone. And I can say from experience, it is great with just butter and grated cheese although be prepared to watch your kids “play” with their food. You just may find yourself playing with it yourself.
How do you cook spaghetti sauce without it sticking?
Season with salt and pepper. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

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