A Roman Take on Spaghetti and Meatballs

Sundays pre-marriage consisted of me sleeping in bed till 12, eventually dragging myself out of bed to make a bowl of ramen and plop myself in front of the television until around 6pm.
Sundays post-marriage are now fondly spent in the kitchen whipping up something yummy for my husband and I. Although neither one of us are Italian, we have a particular attraction to all foods Italian - hence my recent obsession with Giada De Laurentiis. Her style is classic Italian - and her dishes from Rome never disappoint. This particular recipe is a huge hit in my house. Now please don't be intimidated - I know it's a long laundry list of ingredients but once you put this into your roster, you'll be sure to always have these ingredients on hand. I've made notes where I make my substitutes, but the only ingredient I highly suggest you avoid substituting is the bucatini pasta – it MAKES the dish! Other than that, no matter how you make this dish you will not be disappointed.


Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Ingredients:


All'Amatriciana Sauce:
2 tablespoons olive oil
6 ounces pancetta, diced *I omit*
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes *If you don't like spice, omit*
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup *I omit*
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes *If you don't like spice, omit*
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal *I use 16 oz of beef*
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes *I use regular mozzarella*
1 pound bucatini or other long pasta

Directions

For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

For the meatballs: 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.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon 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. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.