SPAGHETTI AND MEATBALLS ALL'AMATRICIANA

Spaghetti and Meatballs All'Amatriciana image

Want a killer spaghetti recipe? Love the tomato goodness of this classic pasta dish but getting just a bit tired of the 'same old thing'? Want to improve on perfection? Yearn to experience a level of smokey goodness previously unknown? Well here is an option that I tried and found to be well worthy of mention, Spaghetti...

Provided by Geoffry Le Cher

Categories Beef

Time 4h

Number Of Ingredients 27

Ingredients

MEATBALLS
6 slice smoked bacon - [hungarian], diced
2 clove garlic cloves, peeled
2 lb ground beef (15% fat)
2/3 c chopped drained roasted red peppers from jar
2/3 c panko (japanese breadcrumbs)
2 large egg
1/2 c coarsely grated onion
1/2 c freshly grated parmesan cheese
1 Tbsp minced fresh marjoram
2 tsp dried crushed red pepper
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
SAUCE
2 28-ounce cans diced tomatoes in juice (preferably san marzano)
2 clove garlic cloves, peeled
6 oz smoked bacon (about 6 slices), cut crosswise into thin strips
1 Tbsp olive oil
3 c finely chopped onions
1 1/2 tsp dried crushed red pepper
2 c dry white wine
1 Tbsp minced fresh marjoram
PASTA
1 1/2 lb spaghetti
2-3 Tbsp extra-virgin olive oil
1 1/2 Tbsp minced fresh marjoram
xxx freshly grated parmesan cheese

Steps:

1. For meatballs: Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes. Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
2. For sauce: Puree tomatoes with juice and garlic in batches in blender until smooth. Cook bacon in large pot over medium heat until crisp; transfer bacon to plate. Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs. Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
3. For pasta: Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately