Ingredients
Meatballs
- 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
Sauce
- 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
Pasta
- 1 1/2 pounds spaghetti
- 2 to 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh marjoram
- Freshly grated Parmesan cheese
Description
Spaghetti And Meatballs Get Spiced Up With A Classic Italian Sauce.
Bon Appetit Magazine
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