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Perciatelli with Bolognese

Geoffrey Zakarian
  • 215 minutes
  • Serves 4

INGREDIENTS

1 lb

Ground pork

4 oz

Pancetta

1 lb

Skirt steak, ground

2 tsp

Basil, fresh

1

Carrot, large

1

Celery stalk

4 cloves

Garlic

1

Onion, medium

1

large can San marzano tomatoes

2 tsp

Thyme, fresh leaves

2 cups

Chicken stock

4 tbsp

Tomato paste

2

lbs Perciatelli pasta, dry

2

Salt and freshly ground black pepper

1

Olive oil, Extra-virgin

2

Cheese rinds from parmesan or pecorino romano

1 cup

Milk

1/2 cup

Pecorino romano cheese, ground

2 cups

Red wine

1/2 cup

Dried porcini, soaked, drained and chopped fine