Name: Spaghetti and Meatballs All'Amatriciana
Yield: Makes 8 servings
Ingredients: 6 ounces uncured applewood-smoked bacon (about 6 slices), diced; 2 large garlic cloves, peeled; 2 pounds ground beef (15% fat); 2/3 cup chopped drained roasted red peppers from jar; 2/3 cup panko (Japanese breadcrumbs)*; 2 large eggs; 1/2 cup coarsely grated onion; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon minced fresh marjoram; 2 teaspoons dried crushed red pepper; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 2 28-ounce cans diced tomatoes in juice (preferably San Marzano); 2 large garlic cloves, peeled; 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips; 1 tablespoon (or more) extra-virgin olive oil; 3 cups finely chopped onions; 1 1/2 teaspoons dried crushed red pepper; 2 cups dry white wine; 1 tablespoon minced fresh marjoram; 1 1/2 pounds spaghetti; 2 to 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons minced fresh marjoram; Freshly grated Parmesan cheese

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Spaghetti and Meatballs All'AmatricianaCraig Cutler

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.

Recipe information

Yield
Makes 8 servings

Ingredients

Meatballs:

6 ounces uncured applewood-smoked bacon (about 6 slices), diced

2 large garlic cloves, peeled

2 pounds ground beef (15% fat)

2/3 cup chopped drained roasted red peppers from jar

2/3 cup panko (Japanese breadcrumbs)*

2 large eggs

1/2 cup coarsely grated onion

1/2 cup freshly grated Parmesan cheese

1 tablespoon minced fresh marjoram

2 teaspoons dried crushed red pepper

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

Sauce:

2 28-ounce cans diced tomatoes in juice (preferably San Marzano)

2 large garlic cloves, peeled

6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips

1 tablespoon (or more) extra-virgin olive oil

3 cups finely chopped onions

1 1/2 teaspoons dried crushed red pepper

2 cups dry white wine

1 tablespoon minced fresh marjoram

Pasta:

1 1/2 pounds spaghetti

2 to 3 tablespoons extra-virgin olive oil

1 1/2 tablespoons minced fresh marjoram

Freshly grated Parmesan cheese

Preparation

For meatballs:
Step 1
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
Step 2
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
For sauce:
Step 3
Puree tomatoes with juice and garlic in batches in blender until smooth.
Step 4
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
Step 5
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
Step 6
Increase heat to medium-high. Add onions and crushed red pepper to pot.
Step 7
Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
For pasta:
Step 8
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
Step 9
- Available in the Asian foods section of some supermarkets and at Asian markets.

Nutrition Per Serving

Per serving: 776.4 kcal calories

31.7% calories from fat

27.3 g fat

8.7 g saturated fat

146.2 mg cholesterol

85.3 g carbohydrates

5.5 g dietary fiber

10.1 g total sugars

79.8 g net carbohydrates

46.2 g protein

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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Recipe information

Ingredients

Meatballs:

Sauce:

Pasta:

Preparation

For meatballs:

Step 1

Step 2

For sauce:

Step 3

Step 4

Step 5

Step 6

Step 7

For pasta:

Step 8

Step 9

Nutrition Per Serving

Recipe notes

Our 57 Favorite Meatball Recipes

15 Ways Breadcrumbs Can Make Any Dish Better

Cozy, Comforting Classics