Big Beef Meatballs With Bucatini By Rachael Ray

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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.

* Per serving · 4 servings · Values may vary.