Spaghetti and Meatballs All'Amatriciana

By kimvess

Recipes & Menus | recipes

Spaghetti and Meatballs All'Amatriciana
Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.

8 servings

Recipe by Jeanne Thiel Kelley

Photograph by Craig Cutler

January 2010

Ingredients

• Meatballs
• 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
• Sauce
• 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
• Pasta
• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

Preparation

Step 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.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

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.

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.