Spaghetti and Meatballs All'Amatriciana

Spaghetti and Meatballs All'Amatriciana
Photo by Craig Cutler

Ingredients

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

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

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