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Instructions.
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Preheat 400 degrees F. Place a large pot of water over high heat and
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bring to a boil.
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Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
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capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
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extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
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each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
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not hard.
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Drop bucatini in salted boiling water to cook off. Drain.
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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
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extra cheese at the tables.
