Spaghetti and Meatballs All'Amatriciana

Ingredients

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

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