garlic clove minced
salt and pepper
28-ounce cans chunky ground tomatoes, such as pastene chunky kitchen ready
oil for greasing pan
80-percent lean ground beef
freshly grated parmigiano-reggiano,plus more for serving
fresh parsley leaves, chopped
garlic,minced (not to fine)
salt and pepper
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1For 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.
2For 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.
3Cook 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