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1
Heat a deep skillet over medium heat.
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2
Cook the onions in 1 tablespoon of the EVOO (once around the pan) for 5 minutes.
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3
Remove the onions and set them aside to cool.
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4
In a large bowl, mix the meat with half the onions, 3 cloves of the chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO.
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5
Score the meat into 4 sections and make 3 very large balls from each section.
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6
Arrange the 12 balls on a nonstick cookie sheet and roast for 15 minutes until firm but not hard.
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7
Drop the bucatini in the salted boiling water and cook until al dente.
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8
Drain the pasta.
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9
While the pasta and meatballs are cooking, heat another tablespoon of EVOO in the skillet in which the onions were cooked.
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10
Add the pancetta and cook for 3 to 4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes.
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11
Season the mushrooms with salt and pepper.
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12
Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits.
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13
Stir in the tomatoes and season the sauce with salt and pepper.
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14
Stir in the remaining parsley.
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15
Simmer for 5 minutes.
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16
Toss the pasta with half the sauce.
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17
Remove the meatballs from the oven and add to the remaining sauce, turning to coat.
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18
Serve 3 meatballs per person alongside the pasta.
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19
Spoon any remaining sauce over the pasta.
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20
Pass extra cheese at the table.
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21
Serve with a green salad.
