Bucatini all'Amatriciana

By kimvess

Ingredients

• COOK:
• 8 oz. thick-sliced bacon, diced
• 1 lb. ground sirloin
• STIR IN:
• 2 cups thinly sliced red onions
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. tomato paste
• 2 Tbsp. balsamic vinegar
• 1 can whole tomatoes in juice, chopped (28 oz.)
• 1 can crushed tomatoes (28 oz.)
• Salt and red pepper flakes to taste
• COOK:
• 1 lb. dry bucatini
• 1 ⁄2 cup grated Romano or pecorino
• 1 ⁄4 cup minced fresh parsley
• Grated Romano or pecorino
• Chopped fresh parsley

Details

Servings 8
Cooking time 50mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Cook bacon in a Dutch oven or large pot until crisp; transfer to a paper-towel-lined plate. Drain all but 2 Tbsp. drippings. Add ground sirloin and cook over medium-high heat until browned, crushing with a potato masher into small pieces, 3–4 minutes.

Stir in onions, garlic, and tomato paste; cook until onions soften, 3 minutes. Deglaze Dutch oven with vinegar and reduce until nearly evaporated. Add whole and crushed tomatoes and season with salt and pepper flakes. Reduce heat to medium and simmer sauce 30 minutes.

Cook bucatini in a pot of boiling salted water according to package directions; drain.

Remove sauce from heat and stir in ½ cup Romano, minced parsley, and bacon and serve over bucatini; garnish with additional Romano and chopped parsley.