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Bucatini All'Amatriciana

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Pepper Chicken, Best Jhinge aloo posto, Easy Low fat Cauliflower cheese

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4

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

  • 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