linda meden Recipe

Bucatini with bacon sauce and meatballs

By linda meden elzetta


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

linda's Story

This is like no other. The sauce is light and full of flavor. This came from Beau MacMillan. Thanks

Ingredients

BACON SOUCE
8 slice
regular bacon
1 large
onion diced
1 clove
garlic clove minced
salt and pepper
2
28-ounce cans chunky ground tomatoes, such as pastene chunky kitchen ready
MEATBALLS
oil for greasing pan
2 lb
80-percent lean ground beef
3/4 c
breadcrumbs
3/4 c
freshly grated parmigiano-reggiano,plus more for serving
3/4 c
fresh parsley leaves, chopped
2or3 clove
garlic,minced (not to fine)
2
eggs
salt and pepper
1 lb
bucatini pasta
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover,cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent,add the garlic and salt and pepper to taste. Cook for 1 to2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
2
For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl,combine thethe beef, breadscrumbs,parmigiano-reggiano,parsley,garlic,eggs and some salt and pepper. Form into 1 to 2 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minuites to brown on all sides.
3
Cook the bucatini according to the package directions.

Serve the meatballs over the pasta with the bacon sauce on the side. Garnish with freshly grated parmigiano-Reggiano