Big Beef Meatballs With Bucatini By Rachael Ray Recipes

Steps:

• Instructions.
• Preheat 400 degrees F. Place a large pot of water over high heat and
• bring to a boil.
• Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
• capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
• extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
• each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
• not hard.
• Drop bucatini in salted boiling water to cook off. Drain.
• Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4
• minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the
• mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off
• 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with
• salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
• Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat.
• Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass
• extra cheese at the tables.

Steps:

• Bring a large pot of salted water to a boil and salt the water.
• Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
• Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

Steps:

• Heat a deep skillet over medium heat. Cook the onions in 1 tablespoon of the EVOO (once around the pan) for 5 minutes. Remove the onions and set them aside to cool.
• In a large bowl, mix the meat with half the onions, 3 cloves of the chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast for 15 minutes until firm but not hard.
• Drop the bucatini in the salted boiling water and cook until al dente. Drain the pasta.
• While the pasta and meatballs are cooking, heat another tablespoon of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook for 3 to 4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer for 5 minutes.
• Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.