Best 5 Perciatelli With Meatballs And Tomato Porcini Sauce Recipes

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Perciatelli with meatballs and tomato porcini sauce is a mouthwatering Italian dish that combines the flavors of savory meatballs, tangy tomato sauce, and earthy porcini mushrooms. This hearty and comforting meal is perfect for a family dinner or a casual gathering with friends. The combination of textures and flavors in this dish is sure to tantalize your taste buds, and it's easy to prepare with just a few simple ingredients.

Here are our top 5 tried and tested recipes!

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE



Spaghetti and Meatballs with Tomato Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1 recipe Meatballs, recipe follows
1 recipe Spaghetti, recipe follows
1/4 cup chopped fresh basil
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/3 cup grated Parmesan
4 cloves garlic, finely chopped and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped Italian parsley leaves
1 cup pure olive oil
Salt and freshly ground pepper
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
  • Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
  • Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
  • Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

PERCIATELLI WITH MEATBALLS AND TOMATO-PORCINI SAUCE



Perciatelli with Meatballs and Tomato-Porcini Sauce image

Categories     Pasta     Tomato     Veal     Sausage     Bon Appétit

Yield Serves 6

Number Of Ingredients 22

2 ounces dried porcini mushrooms
2 cups hot water
Sauce
3 tablespoons olive oil
1 1/2 large onions, chopped
3 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 1/2 28-ounce cans crushed tomatoes with added puree (about 4 1/2 cups)
Meatballs
4 slices English muffin toasting bread or white sandwich bread with crust, torn into pieces
2 cups milk
3/4 pound ground veal
3/4 pound sweet Italian sausages, casings removed
3/4 cup freshly grated Pecorino Romano cheese
3 eggs
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground pepper
Olive oil (for frying)
1 1/4 pounds perciatelli or spaghetti
Additional freshly grated Pecorino Romano cheese

Steps:

  • Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
  • For sauce:
  • Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
  • Meanwhile, prepare meatballs:
  • Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
  • Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
  • Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.

PERCIATELLI WITH BOLOGNESE



Perciatelli with Bolognese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

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 skirt steak
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
1/2 cup ground Pecorino Romano cheese

Steps:

  • In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. They should cook slow and lightly brown, about 20 minutes.
  • In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
  • When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
  • Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
  • Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES



Perciatelli with Garlic, Walnuts, and Tomatoes image

Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Salt and freshly ground pepper, to taste
1 pound perciatelli
1/4 cup olive oil
3 large cloves garlic, peeled
3/4 cup finely chopped flat-leaf parsley
4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick
2 tablespoons breadcrumbs, toasted
2 tablespoons finely chopped walnuts
Pinch of red-pepper flakes
1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
  • Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
  • Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

PORCUPINE MEATBALLS IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison.

Provided by Publicsafetydan

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 cup instant rice
1 white onion, chopped
1 egg
1 (28 ounce) can tomato sauce
28 fluid ounces water

Steps:

  • Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
  • Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
  • Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 21.8 g, Cholesterol 74.6 mg, Fat 10.2 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 745 mg, Sugar 6 g

Tips:

  • To make the meatballs extra juicy and flavorful, use a mixture of ground beef, pork, and veal.
  • Don't overmix the meatball mixture, as this will make them tough.
  • Gently brown the meatballs in a large skillet before adding them to the sauce. This will help keep them from falling apart.
  • Use a good quality tomato sauce for this recipe. A homemade sauce is always best, but a store-bought sauce can also be used.
  • Add a splash of red wine or beef broth to the sauce for extra flavor.
  • Simmer the sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
  • Serve the pasta with a sprinkling of grated Parmesan cheese and chopped parsley.

Conclusion:

This Perciatelli with Meatballs and Tomato Porcini Sauce is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. The meatballs are juicy and tender, the sauce is rich and savory, and the pasta is cooked to perfection. This dish is sure to please everyone at the table.

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