Best Big Beef Meatballs With Bucatini By Rachael Ray Recipes

Big Beef Meatballs With Bucatini by Rachael Ray image

Provided by JackBauer

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 706.5, Fat 23, SaturatedFat 7.4, Cholesterol 109.6, Sodium 838.7, Carbohydrate 79.5, Fiber 6.5, Sugar 4.6, Protein 41.9

The Big Meatball image

Provided by ratherbeswimmin

Categories Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground chuck
1/2 lb hot Italian sausage or 1/2 lb sweet Italian sausage
1 cup seasoned dry bread crumb
1/2 cup chopped flat leaf parsley
1/4 cup grated parmesan cheese
3 tablespoons chopped fresh basil (or 2 t. dried)
1 tablespoon chopped fresh oregano (or 1 t. dried)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
3 eggs
4 cups homemade marinara sauce (or bottled marinara sauce)

Steps:

Preaheat oven to 350°.
In a big mixing bowl, combine the beef, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands).
Place the meat in the center of a 13x9 inch baking dish; shape mixture into a smooth rounded dome 3-4 inches high.
Bake in preheated oven for 35 minutes.
Spoon or drain off any fat in the dish.
Pour the marinara sauce over the loaf and bake 20 minutes; let stand 10 minutes.
Serve meatloaf cut in wedges with about 2/3 cup sauce per serving.
Left-overs: cut into chunks and reheat in additional marinara sauce; serve spooned into hero or grinder rolls; add a few slices of mozzarella cheese and sauteed green pepper, if you wish.

Nutrition Facts : Calories 507.9, Fat 25.6, SaturatedFat 8.3, Cholesterol 180.3, Sodium 2157.5, Carbohydrate 35, Fiber 2, Sugar 16.6, Protein 32.8

Bucatini all'Amatriciana image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 11

1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1/4 pound, 4 or 5 slices, *pancetta, chopped (See Cook's Note)
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
4 to 6 cloves garlic, chopped
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped flat-leaf parsley
Black pepper
Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

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.

Big Beef Balls with Bucatini image

Yield 4 servings

Number Of Ingredients 17

Omit
Pine nuts
Raisins
Swap
1 1/2 pounds ground sirloin for the ground veal
Ground allspice for the nutmeg
1/2 cup fresh flat-leaf parsley leaves, chopped, for the basil
1 pound bucatini (thick, hollow spaghetti) for the vermicelli
1/2 cup dry red wine for the white wine
Crushed tomatoes for the diced tomatoes
Add
2 more garlic cloves, chopped
3 tablespoons capers, drained and chopped
2 tablespoons chopped fresh sage (from 4 to 6 sprigs)
1/4 pound pancetta, chopped
12 cremini (baby portobello) mushroom caps, chopped
1/2 cup beef stock or broth

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.