BUCATINI and MEATBALLS ALL’AMATRICIANA
(adapted from Bon Appetit Jan 2010 issue)
Ohhhh meatballs… the perfect culinary canvas. One in particular that I love to experiment with. This dish seemed like the perfect recipe to make when I had a dear friend over for dinner. The best part was that I had someone to take my photos for me (thanks Ian!).
According to the Bon Appetit article, classic amatriciana sauce is smoky and spicy. What a coincidence - those just happen to be two of my favorite flavor profiles… especially in Italian food. This sauce typically gets its smokiness from guanciale, which is salt-cured pig’s jowl. Mmmmm. Until I can find a butcher shop that has pig jowls readily available, the bacon is a perfect stand-in. I used bucatini pasta, which is essentially spaghetti with a hole in it:
That might not have been the best idea because it was very difficult to slurp the pasta through my lips like normal because of the hole! But I’m a big advocate of buying authentic Italian pasta because it’s made from durum semolina wheat, which is just as good for you (if not better) as whole wheat pasta. The difference is Italian pasta isn’t made with eggs and flour, there should only be one ingredient on the list that you see on the side of the package: “100% durum semolina wheat”.
INGREDIENTS
-meatballs:
6 oz. (about 6 slices) applewood-smoked bacon, diced
2 large garlic cloves, peeled
2 lbs. ground beef (15% fat content)
⅔ c. chopped drained roasted red peppers
⅔ c. panko breadcrumbs
2 large eggs
½ c. coarsely grated onion
½ c. freshly grated Parmesan cheese
1 T. minced fresh marjoram
2 t. crushed red pepper
½ t. kosher/sea salt
½ t. ground black pepper
-sauce:
2 28-oz. cans tomato puree
2 large garlic cloves, crushed
6 oz. (about 6 slices) applewood-smoked bacon, cut into lardons (strips)
1 T. extra-virgin olive oil
3 c. finely chopped onion
1½ t. crushed red pepper
2 c. dry white wine
1 T. minced fresh marjoram
-pasta:
1½ lbs. bucatini
2 T. extra-virgin olive oil
1½ T. minced fresh marjoram
freshly grated Parmesan cheese
DIRECTIONS
-meatballs:
Place bacon in food processor.
Pulse and grind to a coarse paste.
Transfer to a large bowl. Using garlic press, squeeze in crushed garlic. Gently mix in beef and all remaining ingredients.
Let stand 15 minutes. Line a baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1½-inch meatballs. Arrange meatballs on sheet.
Cover with plastic wrap and chill. (Can be made 1 day ahead)
-sauce:
Cook bacon in a large pot over medium heat until crisp, transfer bacon to a paper-towel lined plate. Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half the meatballs. Cook until brown on all sides, turning carefully, about 9 minutes. Transfer meatballs to a baking sheet. Add more oil to the pot if needed and repeat with remaining meatballs. Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until soft, about 6 minutes. Add wine and boil until reduced by half, stirring up the brown bits, about 8 minutes. Add tomato puree, garlic and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce.
Add meatballs and bring to a simmer.
Reduce heat to low, cover and simmer until meatballs are heated through and tender, about 10-15 minutes. Season with salt and pepper.
-pasta:
Meanwhile, cook the pasta in a pot of boiling salted water until al dente.
Drain and transfer to a large bowl.
Toss with 2 tablespoons of olive oil
and marjoram.
Divide pasta among bowls, top with meatballs
and sauce.
Sprinkle with Parmesan and serve.
