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I saw this with Geoffrey Zakarian on The Food Network. The recipe looks like it needs to be cut in half, 2 lbs of pasta is too much unless your serving for a buffet.
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 beef
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 (spaghetti with a hole in the middle)
1/2 cup ground Pecorino Romano cheese
Read more at: http://www.foodnetwork.com/recipes/geoffrey-zakari...
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1st Keep
 BrianDonnaMcBride
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MelissaC
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