Spaghetti And Meatballs All'Amatriciana

Name: Spaghetti And Meatballs All'Amatriciana
Ingredients: 6 ounces uncured applewood-smoked bacon (about 6 slices), diced; 2 large garlic cloves, peeled; 2 pounds ground beef (15% fat); 2/3 cup chopped drained roasted red peppers from jar; 2/3 cup panko (Japanese breadcrumbs)*; 2 large eggs; 1/2 cup coarsely grated onion; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon minced fresh marjoram; 2 teaspoons dried crushed red pepper; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 2 28-ounce cans diced tomatoes in juice (preferably San Marzano); 2 large garlic cloves, peeled; 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips; 1 tablespoon (or more) extra-virgin olive oil; 3 cups finely chopped onions; 1 1/2 teaspoons dried crushed red pepper; 2 cups dry white wine; 1 tablespoon minced fresh marjoram; 1 1/2 pounds spaghetti; 2 to 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons minced fresh marjoram; Freshly grated Parmesan cheese

24 ingredients

9 steps

Ingredients

6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)*
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese

Directions

1

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.
2

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:
3

Cover with plastic wrap; chill.
4

Puree tomatoes with juice and garlic in batches in blender until smooth.
5

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
6

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.
7

Increase heat to medium-high. Add onions and crushed red pepper to pot.
8

Saute 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.
9

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.