Best Bucatini With Bacon Sauce And Meatballs Recipes

Pasta Bucatini With Bacon Sauce and Meatballs image

Provided by Paulas Pleasers

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 14

7 -8 slices regular bacon
1 large onion, diced
1 garlic clove, minced
salt & freshly ground black pepper
oil, for greasing pan
1 1/2 lbs ground turkey, plus
1 lb Italian sausage
3/4 cup breadcrumbs (made from day old Italian bread)
3/4 cup freshly grated parmigiano-reggiano cheese, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 -3 garlic cloves, minced (not too fine)
2 eggs
salt & freshly ground black pepper
1 lb bucatini pasta

Steps:

Directions.
For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the ground turkey, sausage, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
Cook the bucatini according to the package directions.
Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

Nutrition Facts : Calories 664.9, Fat 29.9, SaturatedFat 10.2, Cholesterol 147.7, Sodium 1019.2, Carbohydrate 55.1, Fiber 2.9, Sugar 3.6, Protein 42

Bucatini with bacon sauce and meatballs image

Provided by linda meden

Time 2h35m

Number Of Ingredients 16

BACON SOUCE
8 slice regular bacon
1 large onion diced
1 clove garlic clove minced
salt and pepper
2 28-ounce cans chunky ground tomatoes, such as pastene chunky kitchen ready
MEATBALLS
oil for greasing pan
2 lb 80-percent lean ground beef
3/4 c breadcrumbs
3/4 c freshly grated parmigiano-reggiano,plus more for serving
3/4 c fresh parsley leaves, chopped
2or3 clove garlic,minced (not to fine)
2 eggs
salt and pepper
1 lb bucatini pasta

Steps:

1. For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover,cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent,add the garlic and salt and pepper to taste. Cook for 1 to2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
2. For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl,combine thethe beef, breadscrumbs,parmigiano-reggiano,parsley,garlic,eggs and some salt and pepper. Form into 1 to 2 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minuites to brown on all sides.
3. Cook the bucatini according to the package directions. Serve the meatballs over the pasta with the bacon sauce on the side. Garnish with freshly grated parmigiano-Reggiano

Bucatini with Bacon Sauce and Meatballs image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 14

7 or 8 strips regular bacon
1 large onion, diced
1 clove garlic, minced
Salt and freshly ground black pepper
Two 28-ounce cans chunky ground tomatoes, such as Pastene Chunky Kitchen Ready
Oil, for greasing pan
2 pounds 80-percent lean ground beef
3/4 cup breadcrumbs (made from day old Italian bread)
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 or 3 cloves garlic, minced (not too fine)
2 eggs
Salt and freshly ground black pepper
1 pound bucatini pasta

Steps:

For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1- to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
Cook the bucatini according to the package directions.
Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.