Spaghetti and Meatballs All'Amatriciana

Spaghetti and Meatballs All'Amatriciana
Photo by Craig Cutler

Ingredients

  • 1 tablespoon fresh marjoram
  • 2 pounds ground beef (15% fat)
  • 1 ½ teaspoons dried crushed red pepper
  • 3 cups onions
  • 1 tablespoon (or more) extra-virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • 6 ounces uncured applewood-smoked bacon
  • + 17 more ingredients
    • ½ teaspoon coarse kosher salt
    • 6 ounces uncured applewood-smoked bacon
    • 3 tablespoons extra-virgin olive oil
    • 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
    • 1 tablespoon fresh marjoram
    • Freshly grated Parmesan cheese
    • ½ cup coarsely grated onion
    • 2 cups dry white wine
    • 1 ½ tablespoons fresh marjoram
    • 2 teaspoons dried red pepper flakes
    • ½ cup Parmesan cheese, freshly grated
    • 2 large garlic cloves
    • 2 large garlic cloves
    • 2/3 cup chopped drained roasted red peppers from jar
    • 2 large eggs
    • 2/3 cup panko (Japanese breadcrumbs)*
    • 1 ½ pounds spaghetti

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. Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespo...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network