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.
Provided by JackBauer
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
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
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