PASTA BUCATINI WITH BACON SAUCE AND MEATBALLS
Make and share this Pasta Bucatini With Bacon Sauce and Meatballs recipe from Food.com.
Provided by Paulas Pleasers
Categories One Dish Meal
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
- For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the ground turkey, sausage, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
- Cook the bucatini according to the package directions.
- Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.
Nutrition Facts : Calories 664.9, Fat 29.9, SaturatedFat 10.2, Cholesterol 147.7, Sodium 1019.2, Carbohydrate 55.1, Fiber 2.9, Sugar 3.6, Protein 42
BIG BEEF MEATBALLS WITH BUCATINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.
- Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.
- Drop bucatini in salted boiling water to cook off. Drain.
- Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
- Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.
MEXICAN PASTA WITH TOMATILLO SAUCE AND MEATBALLS
Make and share this Mexican Pasta With Tomatillo Sauce and Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400°.
- Bring a large pot of water to a boil for the pasta; salt the water and cook the pasta al dente; drain.
- Meanwhile, add a generous drizzle of olive oil to a mixing bowl; put the ground meat in the bowl.
- Add in the egg, bread crumbs, cilantro, thyme, scallions, allspice, hot sauce, salt, and pepper; mix to combine.
- Form mixture into 2-inch meatballs and arrange on a rimmed nonstick baking sheet; bake for 15 minutes.
- To make the sauce: heat a deep-sided skillet over medium-high heat.
- Add in 2 tablespoons olive oil, garlic, onions, and jalapenos.
- Cook for 5 minutes; add in the beer and cook for 1 minute.
- Add in the tomatillos, and cilantro; season with salt and pepper; cook about 10 minutes or until tender and saucy.
- To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese.
- Serve with crusty bread.
Nutrition Facts : Calories 1014.9, Fat 39.3, SaturatedFat 11.9, Cholesterol 255.3, Sodium 231.8, Carbohydrate 109.8, Fiber 9, Sugar 11.9, Protein 51.5
BUCATINI WITH BACON SAUCE AND MEATBALLS
This is like no other. The sauce is light and full of flavor. This came from Beau MacMillan. Thanks
Provided by linda meden
Time 2h35m
Number Of Ingredients 16
Steps:
- 1. For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover,cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent,add the garlic and salt and pepper to taste. Cook for 1 to2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
- 2. For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl,combine thethe beef, breadscrumbs,parmigiano-reggiano,parsley,garlic,eggs and some salt and pepper. Form into 1 to 2 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minuites to brown on all sides.
- 3. Cook the bucatini according to the package directions. Serve the meatballs over the pasta with the bacon sauce on the side. Garnish with freshly grated parmigiano-Reggiano
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