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It’s not just the same ol’ spaghetti and meatballs. This has bacon and bucatini. Bacon makes everything better and bucatini is more fun to twirl.
For the meatballs:
Preheat oven to 400 F. Line a baking sheet with parchment or tin foil.
Add all of the meatball ingredients, except for the beef, into a large bowl, stir well to combine. Gently fold in the beef with your clean, bare hands until well blended but do not over overwork the meat. Score the meat into quarters, divide each quarter into 3 equal sized sections. Use your hands to roll each section into golf ball-sized meatballs. Place meatballs on prepared pan. Bake 10 minutes on one side, flip over and bake another 10 minutes. (At 20 minutes total, meatballs will be nicely browned on both sides). Add the meatballs to the sauce at the simmering stage *(see below)
For the sauce:
Heat a Dutch oven, or a large heavy pot with lid, over medium heat. Cook the bacon for 8-10 minutes or until brown and crispy on both sides, flipping halfway through. Remove the bacon from the pan and drain on paper towels. Skim all but 2 tablespoons of bacon drippings from the pan and discard it (or use for another purpose).
Add the onion, garlic, oregano, basil, thyme, salt and pepper into the pan with the bacon drippings. Stir and cook until onions are soft and translucent, about 5-8 minutes.
Deglaze the pot with 1/2 cup of water and 1/2 cup of the crushed tomatoes. Stir to release the browned bits from the bottom of the pan, and continue to stir and cook until the water has evaporated and the tomatoes have darkened in color (about 5 minutes).
Chop the bacon. Add half of the bacon, 4 slices worth (reserve the other half for later) and the remaining crushed tomatoes into the pot and stir well to combine. Bring to a boil then reduce heat to low for a gentle simmer. Give it a quick taste-test to see if it’s seasoned enough for your liking. At this point, (*) add the meatballs and simmer everything for about 90 minutes, stirring occasionally. While simmering, keep the lid of the pot open just a crack to allow some of the steam to escape. Towards the end of the cook time, prepare the pasta.
For the pasta:
Prepare pasta per the instructions on the package. When done drain it.
Return the drained Bucatini back to the pot that you cooked it in, toss with 2 cups of the sauce and the remaining chopped bacon.
Serve the dressed pasta with the meatballs, additional sauce and grated Parmesan.
Recipe adapted from The Best Thing I Ever Made, via foodnetwork.com.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!