This is like no other. The sauce is light and full of flavor. This came from Beau MacMillan. Thanks
Provided by linda meden
Time 2h35m
Number Of Ingredients 16
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love