Bucatini with bacon sauce and meatballs

BUCATINI WITH BACON SAUCE AND MEATBALLS
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Prep Time:
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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

The Cook

linda meden Recipe
Lightly Salted
Paso Robles, CA (pop. 137,863)
elzetta
Member Since Jan 2012
linda's notes for this recipe:
This is like no other. The sauce is light and full of flavor. This came from Beau MacMillan. Thanks
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Directions

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
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