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Perciatelli with Bolognese Recipe

Perciatelli with Bolognese

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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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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  • on January 08, 2013

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    Utterly fantastic! Chef Zakarian can do no wrong in my eyes and I'm so glad I tried this recipe! It was time consuming but so worth it! Next time I'm going to double the batch and freeze some for a later time, the only thing I will do different is to cook fresh pasta instead of dry. I think it will really elevate this dish even more.

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  • on December 30, 2012

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    Very good! Doubled the recipe for a crowd and made this over the holidays for the pasta
    lovers in my family. Was a huge hit, even better the next day. Did not have enough porcini mushrooms so also added some portabellas. Otherwise followed the recipe. Will make again.

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  • on December 10, 2012

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    Excellent! I used sirloin tip steak that I ground up in the food processor. Other than that I followed the recipe exactly. This is comfort food at its best. I will make this again and again and again. Try it! It's definitely worth the time and effort.

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  • on December 03, 2012

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    Excellent! Couldn't find that type of pasta so used cavatappi. My store was out of porcini mushrooms so used shitake. Other than that, followed the recipe exactly. Would definitely make again.

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  • on November 12, 2012

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    I stopped eating Bolognese in restaurants several years ago when I started making Spaghetti Bolognese from an Emeril recipe. I made Chef Zakarian's tonight using ground beef instead of the skirt steak and spaghetti. It was pretty incredible! Hard to tell which recipe is better.

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  • on November 02, 2012

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    Unbelievable recipe! I followed recipe exactly and I, along with three dinner guests, felt this was the best bolognese ever...taste and texture were incredible! Will now be the only bolognese I will make. Chef Zakarian is amazing!

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  • on October 25, 2012

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    Excellent!!! By far the best bolognese sauce ever!!!

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  • on October 21, 2012

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    Not a big fan of this but it is most likely because I rarely like wine in food. It does have alot of depth to the flavor. Love the cheese rind idea. Will use it again in the future.

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  • on September 27, 2012

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    Great recipe however I found that you need to drain the meat after browning (too greasy then and I added about 1/2 cup of pesto to give a kick but otherwise - absolutely fabulous!! I took some to my favorite chef at a high-end restaurant and he loved it. Wants me to make it for Saturday night specials!!

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