Perciatelli with Bolognese
Show: The Best Thing I Ever Made
Episode: Family Dinners
Rate This RecipeRead users' reviews (40)
- Recipe categories: Meat, Vegetables,
- recipe
- ratings & reviews(40)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 40
Showing 1-10 of 40
Sort by:
SELECT
By alan.rybka_8129382
BELLEVILLE, NJ
on May 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the 1st time I ever made Bolognese sauce and it was great!!.. I do believe that the skirt steak did in fact make this sauce better, then just using ground beef.. Way to go IRON CHEIF.
By desertcat_12944070
Miles City, 66
on May 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
delicious!! so worth the time it takes, i simmered it longer to get it thicker, this is a keeper!!
By Les from KY
Lexington, KY
on May 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By mcdtrudi_11237177
Ramona, CA
on April 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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...
By jortigas
on April 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
ohhhhh!!! absoloutly delicious, it is like eating in an upscale restaurant :
By milferris_12664744
San Diego
on April 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We loved this recipe...
By PTVMan
on April 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By tracee_4277204
Oakland, CA
on April 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By cinroa
on April 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By doug_12699907
Waterbury, 45
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.