Big Beef Meatballs With Bucatini by Rachael Ray

This recipe is from Rachael Ray off her tv show. I assume using Speghgetti instead of bucatini will still turn out great. This recipe looks is irresistably good. I guessed on the servings and cooking time because I have not made the recipe yet.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  ground sirloin
• 2  small yellow onions, 1 grated and 1 finely chopped
• 6  garlic cloves, chopped, divided
• 1  egg
• 1⁄2-2⁄3 cup  Italian seasoned breadcrumbs, a couple of overflowing handfuls
• 1⁄2 cup  grated parmigiano-reggiano cheese, plus some to pass at table
• 1⁄4 teaspoon ground allspice or 1⁄4 teaspoon ground nutmeg
• 3  tablespoons capers, drained and chopped
• 2  tablespoons  chopped fresh sage leaves, 4 to 6 sprigs
• 1⁄2-2⁄3 cup flat leaf parsley, chopped, divided (couple of generous handfuls)
•  salt and pepper
• 3  tablespoons extra virgin olive oil, plus
•  extra virgin olive oil, for drizzling
• 1  lb bucatini pasta (thick, hollow spaghetti)
• 1⁄4 lb pancetta, chopped
• 12  cremini mushrooms (baby portobello mushroom caps)
• 1⁄2 cup dry red wine, eyeball it
• 1  cup  beef stock
• 28  ounces crushed tomatoes, San Marzano if available

Directions

1. Instructions.
2. Preheat 400 degrees F. Place a large pot of water over high heat and
3. bring to a boil.
4. Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
5. capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
6. extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
7. each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
8. not hard.
9. Drop bucatini in salted boiling water to cook off. Drain.
10. Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4
11. minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the
12. mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off
13. 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with
14. salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
15. Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat.
16. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass
17. extra cheese at the tables.