Spaghetti and Meatballs All’Amatriciana


Serves 6
Meatballs:

  • 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
  • 2 large garlic cloves, peeled
  • 2 pounds ground beef (15% fat)
  • 2/3 cup chopped drained roasted red peppers from jar
  • 2/3 cup panko (Japanese breadcrumbs)*
  • 2 large eggs
  • 1/2 cup coarsely grated onion
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon minced fresh marjoram
  • 2 teaspoons dried crushed red pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

Sauce:

  • 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
  • 2 large garlic cloves, peeled
  • 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
  • 1 tablespoon (or more) extra-virgin olive oil
  • 3 cups finely chopped onions
  • 1 1/2 teaspoons dried crushed red pepper
  • 2 cups dry white wine
  • 1 tablespoon minced fresh marjoram

Pasta:

  • 1 1/2 pounds spaghetti
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons minced fresh marjoram
  • Freshly grated Parmesan cheese

For meatballs:
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

For sauce:
Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

For pasta:
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

This recipe is from Bon Appetit January 2010

One Response

  1. […] I made this recipe for my mom last night. I followed the recipe exactly, but before I made the sauce,I scraped and wiped out the pan to remove the burned pieces. I also used organic, grass-fed hamburger and Nieman Ranch, uncured, apple-wood smoked bacon. I used a nice Sauvignon Blanc for the white wine. After simmering the meatballs for a half an hour the taste was wonderful. Not too spicy (but we love spicy food.) Even my one year granddaughter liked the meatballs. I served it with crusty bread for soaking up the juice and a lemony salad. Recipe for Spaghetti and Meatballs All’Amatriciana […]

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