Spaghetti And Meatballs All'Amatriciana Recipe

Name: Spaghetti And Meatballs All'Amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncured applewood-smoked bacon (about 6 slices), diced; 2 large garlic cloves, peeled; 2 pounds ground beef (15% fat); 2/3 cup chopped drained roasted red peppers from jar; 2/3 cup panko (Japanese breadcrumbs)*; 2 large eggs; 1/2 cup coarsely grated onion; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon minced fresh marjoram; 2 teaspoons dried crushed red pepper; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 2 28-ounce cans diced tomatoes in juice (preferably San Marzano); 2 large garlic cloves, peeled; 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips; 1 tablespoon (or more) extra-virgin olive oil; 3 cups finely chopped onions; 1 1/2 teaspoons dried crushed red pepper; 2 cups dry white wine; 1 tablespoon minced fresh marjoram; 1 1/2 pounds spaghetti; 2 to 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons minced fresh marjoram; Freshly grated Parmesan cheese

Servings: persons

6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)*
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese

1
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
2
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD:
3
Cover with plastic wrap; chill.
4
Puree tomatoes with juice and garlic in batches in blender until smooth.
5
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
6
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
7
Increase heat to medium-high. Add onions and crushed red pepper to pot.
8
Saute until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
9
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

1952

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 ounces uncured applewood-smoked bacon (about 6 slices), diced, 2 large garlic cloves, peeled, 2 pounds ground beef (15% fat), 2/3 cup chopped drained roasted red peppers from jar, and more.

Yes, Spaghetti And Meatballs All'Amatriciana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti And Meatballs All'Amatriciana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions