Big Beef Meatballs With Bucatini By Rachael Ray

• 1 1/2 lbs ground sirloin
• 2 small yellow onions, 1 grated and 1 finely chopped
• 6 garlic cloves, chopped, divided
• 1 egg
• 1/2 - 2/3 cup Italian seasoned breadcrumbs, a couple of overflowing handfuls
• 1/2 cup grated parmigiano-reggiano cheese, plus some to pass at table
• 1/4 teaspoon ground allspice or 1/4 teaspoon ground nutmeg
• 3 tablespoons capers, drained and chopped
• 2 tablespoons chopped fresh sage leaves, 4 to 6 sprigs
• 1/2 - 2/3 cup flat leaf parsley, chopped, divided (couple of generous handfuls)
• salt and pepper
• 3 tablespoons extra virgin olive oil, plus
• extra virgin olive oil, for drizzling
• 1 lb bucatini pasta (thick, hollow spaghetti)
• 1/4 lb pancetta, chopped
• 12 cremini mushrooms (baby portobello mushroom caps)
• 1/2 cup dry red wine, eyeball it
• 1 cup beef stock
• 28 ounces crushed tomatoes, San Marzano if available

1. Instructions.
2. Preheat 400 degrees F. Place a large pot of water over high heat and
3. bring to a boil.
4. Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
5. capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
6. extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
7. each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
8. not hard.
9. Drop bucatini in salted boiling water to cook off. Drain.
10. Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4
11. minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the
12. mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off
13. 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with
14. salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
15. Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat.
16. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass
17. extra cheese at the tables.

ground sirloin, yellow onions, garlic, egg, italian seasoned breadcrumbs, cheese, ground allspice, capers, sage, flat leaf parsley, salt, extra virgin olive oil, extra virgin olive oil, bucatini pasta, pancetta, mushrooms, dry red wine, beef stock, tomatoes

Taken from www.food.com/recipe/big-beef-meatballs-with-bucatini-by-rachael-ray-197868 (may not work)