Big Beef Meatballs With Bucatini By Rachael Ray

  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)

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