"Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Spaghetti and meatballs\r\nget spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana\r\nsauce is made from tomatoes, guanciale..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Spaghetti and meatballs\r\nget spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana\r\nsauce is made from tomatoes, guanciale..."); }); }..."
INGREDIENTS
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6 ounces uncured applewood-smoked bacon (about 6 slices), diced
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2 large garlic cloves, peeled
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2 pounds ground beef (15% fat)
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2/3 cup chopped drained roasted red peppers from jar
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2/3 cup panko (Japanese breadcrumbs)*
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2 large eggs
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1/2 cup coarsely grated onion
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1/2 cup freshly grated Parmesan cheese
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1 tablespoon minced fresh marjoram
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2 teaspoons dried crushed red pepper
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1/2 teaspoon coarse kosher salt
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1/2 teaspoon freshly ground black pepper
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2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
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2 large garlic cloves, peeled
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6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
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1 tablespoon (or more) extra-virgin olive oil
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3 cups finely chopped onions
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1 1/2 teaspoons dried crushed red pepper
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2 cups dry white wine
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1 tablespoon minced fresh marjoram
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1 1/2 pounds spaghetti
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2 to 3 tablespoons extra-virgin olive oil
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1 1/2 tablespoons minced fresh marjoram
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Freshly grated Parmesan cheese
