Big Beef Meatballs With Bucatini by Rachael Ray

• ground sirloin↗1 1⁄2 lbs
• small yellow onions, 1 grated and 1 finely chopped↗2 small
• garlic cloves, chopped, divided↗6
• egg↗1
• Italian seasoned breadcrumbs, a couple of overflowing handfuls↗1⁄2 - 2⁄3 cup
• grated parmigiano-reggiano cheese, plus some to pass at table↗1⁄2 cup
• ground allspice or 1/4 teaspoon ground nutmeg1⁄4 teaspoon
• capers, drained and chopped↗3 tablespoons
• chopped fresh sage leaves, 4 to 6 sprigs2 tablespoons
• flat leaf parsley, chopped, divided (couple of generous handfuls)↗1⁄2 - 2⁄3 cup
• salt and pepper
• extra virgin olive oil, plus↗3 tablespoons
• extra virgin olive oil, for drizzling↗
• bucatini pasta (thick, hollow spaghetti)↗1 lb
• pancetta, chopped↗1⁄4 lb
• cremini mushrooms (baby portobello mushroom caps)↗12
• cup dry red wine, eyeball it↗1⁄2
• cup beef stock↗1
• ounces crushed tomatoes, San Marzano if available↗28

Step-by-step instructions

1. 1

   Instructions.

2. 2

   Preheat 400 degrees F. Place a large pot of water over high heat and

3. 3

   bring to a boil.

4. 4

   Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,

5. 5

   capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of

6. 6

   extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from

7. 7

   each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but

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   not hard.

9. 9

   Drop bucatini in salted boiling water to cook off. Drain.

10. 10

    Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4

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    minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the

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    mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off

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    1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with

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    salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.

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    Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat.

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    Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass

17. 17

    extra cheese at the tables.