Ingredients

• For All'Amatriciana Sauce:
• 2 tbsp - olive oil
• 170 g - pancetta, diced
• 1- onion finely chopped
• 2 cloves- garlic minced
• A pinch crushed red pepper flakes
• 2 cups - crushed tomatoes
• 1/2 tsp - salt
• 1/2 tsp - freshly ground black pepper
• 1/2 cup - grated pecorino romano
• For meatballs:
• 1- onion grated
• 1/2 cup+ 1/4 cup - for garnish, chopped fresh parsley
• 2/3 cup + 1/4 for garnish, grated parmesan cheese
• 1/3 cup -breadcrumbs
• 1- egg
• 2 tbsp - ketchup
• 3 cloves - garlic minced
• 1/4 tsp - red pepper flakes
• 1 tsp - salt
• 1/2 tsp - black pepper powder
• 1 cup - ground beef
• 1 cup - ground veal
• Smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
• 450 g - bucatini or any other pasta

How to Make Bucatini All'Amatriciana

• For the sauce:
• In a large heavy skillet, heat the oil over medium heat.
• Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes.
• Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes.
• Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the tomatoes, salt, black pepper, and the cooked pancetta.
• Simmer, uncovered, over medium-low heat, for about 15 minutes, until the sauce thickens.
• Stir in the cheese and season with salt and pepper, to taste.
• For the meatballs:
• Position an oven rack in the lower 1/3 of the oven.
• Preheat the oven to 200C.
• Line a baking sheet with parchment paper.
• In a large bowl, combine the onion, parsley, parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, salt, and pepper.
• Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly.
• Shape the meat mixture into 16 (1-1/2-inch-diameter) meatballs and place on the prepared baking sheet.
• Make a hole in the centre of each meatball and place a cube of mozzarella inside.
• Reform the meatball so that the mozzarella is completely covered with the meat mixture.
• Bake the meatballs for 15 minutes until cooked through.
• For the pasta:
• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and keep aside.
• For serving:
• Place the pasta in a serving bowl. Add the meatballs and sauce.
• Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and parmesan.
• Recipe Courtesy: Mareena's Recipe Collections