Spaghetti All'Amatriciana & Meatballs
Richard Becker
Sugo all’amatriciana is a traditional Italian pasta sauce based on guanciale, pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of the Lazio region), the Amatriciana is one of the most well-known pasta sauces in Italian cuisine.
ingredients
Meatballs- 1 small yellow onion, finely diced
- 2 tbsp extra virgin olive oil
- 1/2 lb ground beef
- 1/2 lb ground veal
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Pecorino Romano cheese
- 1/3 cup Italian-style bread crumbs
- 1 large egg
- 2 tbsp ketchup
- 1 garlic cloves, minced
- 1 pinch crushed red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 6 oz bacon, diced
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pinch of crushed red pepper flakes
- 1 tbsp red wine vinegar or 1/2 cup red or white wine (optional)
- 1 14 oz can crushed tomatoes
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup grated Pecorino Romano cheese, plus 1/4 cup for topping
- Optional - 1 (8oz) can of PLAIN tomato sauce.
- 1 lb package of spaghetti (penne or rigatoni is good too!)
- Salt
directions
Meatballs
- 1
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2
Saute the chopped onion in a little olive oil until translucent and soft.
- 3
In a large bowl, combine the sauteed onion, Parmesan, Pecorino Romano, bread crumbs, egg, ketchup, garlic, red pepper flakes, salt and pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet.
- 4
Bake the meatballs for 15 minutes until cooked through.
Amatriciana Sauce
- 1
In a large heavy skillet, heat the oil over medium heat. Add the bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the bacon and reserve. Add the onion to the bacon fat and cook for 5 minutes until soft and translucent. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Remove excess fat reserving about 2 tbsp for flavor.
- 2
At this point the optional tbsp of vinegar or 1/2 cup of wine can be added.
- 3
Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked bacon (after the tomatoes are bubbly, add pasta to the boiling water so it is timed to finish when the sauce is ready). Simmer the sauce, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
- 4
Add the meatballs to the sauce to coat.
Pasta
- 1
Once the pasta is cooked, drain and return pasta to the pot. Add the sauce to the pasta. Toss to mix well. Plate the pasta and top with the meatballs or serve in a big pasta bowl.
- 2
Top with grated Pecorino Romano cheese.
notes
Start with the best ingredients... A good brand of canned crushed tomatoes. I recommend Contadina, Redpack or an imported brand. Fresh grated Pecorino and Parmesan cheese. They shouldn’t come out of a shaker can. Good Extra Virgin Olive Oil.
Source: Serves 4
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