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Spaghetti and Meatballs All'Amatriciana

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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_.

by Jean Thiel Kelley·published 2009-12-20

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (24)

serves

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

01Place 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.
02Line 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: Can be made 1 day ahead. Cover with plastic wrap; chill.
03Puree tomatoes with juice and garlic in batches in blender until smooth.
04Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
05Add 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.
06Increase heat to medium-high. Add onions and crushed red pepper to pot.
07Sauté 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.
08Meanwhile, 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.
09Available in the Asian foods section of some supermarkets and at Asian markets.

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