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    Big Beef Meatballs w/ Bucatini


    Source of Recipe


    Rachael Ray

    List of Ingredients




    1 1/2 pounds ground sirloin
    2 small to medium yellow onion 1 grated and 1 finely chopped
    6 cloves garlic chopped, divided
    1 egg
    1/2 to 2/3 cup Italian bread crumbs a couple of overflowing handfuls
    1/2 cup grated Parmigiano-Reggiano plus some to pass at table
    1/4 teaspoon ground allspice or nutmeg
    3 tablespoons capers drained and chopped
    2 tablespoons chopped sage leaves 4 to 6 sprigs
    A ; couple generous handfuls flat-leaf parsley
    Salt ; and pepper
    3 tablespoons extra-virgin olive oil plus some for drizzling
    1 pound bucatini (thick, hollow spaghetti)
    1/4 pound pancetta chopped
    12 baby portobello caps (crimini mushrooms), chopped
    1/2 cup dry red wine
    1 cup, (8 ounces), beef stock
    1 (28-ounce), can crushed tomatoes San Marzano if available

    Recipe



    Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.
    Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.

    Drop bucatini in salted boiling water to cook off. Drain.

    Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.

    Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.

 

 

 

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