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Perciatelli with Bolognese Recipe

Perciatelli with Bolognese

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Average Rating:

Total Reviews: 39

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  • on May 19, 2013

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    delicious!! so worth the time it takes, i simmered it longer to get it thicker, this is a keeper!!

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  • on May 15, 2013

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    What an awesome recipe!!! It is a labor of love and the prep can take some time (some can be done ahead of time but what a pay-off! My husband and I made this as our first attempt at bolognese and I think there will be none other. Thanks Godfather for an awesome recipe! I can see why it was on The Best Thing I Ever Made episode.

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  • on April 30, 2013

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    WOW! Quite possibly the best Bologense sauce on the net! I have made so many sauces for pasta & this one is the best ever! it's time consuming, but used a mandolin for the onion..so it was faster, but tons of work mincing everything up..I was tired when I started, so that made it harder. I doubled this recipe & freeze sauces to defrost in the microwave when We want pasta w/ garlic bread or Italian homemade bread. I want to figure out how to make this sauce for homemade pizza sauce for its intense flavor & sweetness. Imagine having this sauce thicker for homemade grilled pizza W/fresh tomato & chunks of mozzarella cheese...now that recipe I would pay to find. All sauce tastes better the next day, so wait until the next day to seve for company if you can that is...

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  • on April 25, 2013

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    ohhhhh!!! absoloutly delicious, it is like eating in an upscale restaurant :

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  • on April 22, 2013

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    We loved this recipe...

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  • on April 21, 2013

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    Absolutely perfect! Thick, rich, meaty, complex and wonderful. Two notes: the recipe says 4 servings, when really you can get 16 servings out of this dish. Also, it's extremely hard to find perciatelli - the perfect equivalent is Bucatini.

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  • on April 13, 2013

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    This recipe turned out so well and I didn't even have all of the ingredients. I forgot the crushed tomatoes and had to substitute a substantial amount of tomato paste and water. Didn't have milk and substituted a concoction of cream and water. And after an hour it was bubbling so hard in the Creuset on the lowest stovetop setting that I had to finish it on low heat in the oven. I did however have a good red wine but only used about half the amount the recipe called for. The sauce came out so delectable and creamy that it's hard to describe. Thank you Geoffrey, that is a miracle recipe (must be the ground skirt steak that pulls it together.

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  • on April 13, 2013

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    This was very good for some reason I didn't think the sauce was thick enough. Maybe something I did? The family loved it and tons of left overs.

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  • on January 27, 2013

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    Very disappointing. Huge GZ fan, but this recipe just not good. Followed recipe exactly except I used ground sirloin rather than skirt steak. Sauce was thin, very oily, and very little flavor. Have made much better Bolognese just improvising. Sorry Chef Z. Still a big fan, but this recipe is not good.

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  • on January 24, 2013

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    Absolutely a keeper! My family loved it. I have been making using Emeril's Classic Bolognese recipe for years. This one is our new favorite :

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