Bucatini With Meatball Dumplings Recipes

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BIG BEEF MEATBALLS WITH BUCATINI



Big Beef Meatballs with Bucatini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds ground sirloin
2 small to medium yellow onion, 1 grated and 1 finely chopped
6 cloves garlic, chopped, divided
1 egg
1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 teaspoon ground allspice or nutmeg
3 tablespoons capers, drained and chopped
2 tablespoons chopped sage leaves, 4 to 6 sprigs
A couple generous handfuls flat-leaf parsley, chopped, divided
Salt and pepper
3 tablespoons extra-virgin olive oil, plus some for drizzling
1 pound bucatini (thick, hollow spaghetti)
1/4 pound pancetta, chopped
12 baby portobello caps, (crimini mushrooms), chopped
1/2 cup dry red wine, eyeball it
1 cup, (8 ounces), beef stock
1 (28-ounce), can crushed tomatoes, Sam Marzano if available

Steps:

  • Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.
  • Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.
  • Drop bucatini in salted boiling water to cook off. Drain.
  • Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
  • Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.

BUCATINI WITH BACON SAUCE AND MEATBALLS



Bucatini with Bacon Sauce and Meatballs image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 14

7 or 8 strips regular bacon
1 large onion, diced
1 clove garlic, minced
Salt and freshly ground black pepper
Two 28-ounce cans chunky ground tomatoes, such as Pastene Chunky Kitchen Ready
Oil, for greasing pan
2 pounds 80-percent lean ground beef
3/4 cup breadcrumbs (made from day old Italian bread)
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 or 3 cloves garlic, minced (not too fine)
2 eggs
Salt and freshly ground black pepper
1 pound bucatini pasta

Steps:

  • For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
  • For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1- to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
  • Cook the bucatini according to the package directions.
  • Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

BUCATINI WITH MEATBALL DUMPLINGS RECIPE



Bucatini with Meatball Dumplings Recipe image

Provided by Golfwidow7

Number Of Ingredients 34

For the meatballs:
¼ pound prosciutto cotto
1 pound ground beef (80% lean)
½ pound ground veal
½ pound ground pork
Salt and pepper
2 large cloves garlic, grated or minced
1 cup breadcrumbs or crumbled stale bread
½ cup whole milk or half-and-half
½ cup ricotta cheese
1 large egg, lightly beaten
About ½ cup grated Pecorino cheese
About ½ cup grated Parmigiano-Reggiano cheese
A little freshly grated nutmeg, about ⅛ teaspoon
A handful parsley, finely chopped
A few sprigs rosemary, leaves stripped and finely chopped
About 1 teaspoon fennel seeds or fennel pollen, ⅓ palmful
About 2 tablespoons extra-virgin olive oil (EVOO)
For the sauce:
About 2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
4 cloves garlic, crushed and chopped or thinly sliced
1 small onion, peeled and halved
One 28-ounce can Italian tomatoes DOP San Marzano
One 24-ounce jar tomato passata or tomato puree, 3 cups
About 1 cup stock, beef or chicken or use a combination of both
Salt
A scant teaspoon sugar
A handful basil leaves, torn
serve:
Salt
1-1 ½ pounds bucatini, (4-6 portions)
2-3 tablespoons butter
1 cup grated cheese, Pecorino or parm or in combination

Steps:

  • For the meatballs, rough chop the cotto and finely chop in a food processor. Place ground ham and ground raw meats in a large bowl, make a well, and season the meats with salt and pepper. Combine garlic, breadcrumbs and milk in a small bowl, and let it absorb into breadcrumbs. Add ricotta and egg to the well, cheese, nutmeg, parsley, rosemary, fennel and EVOO. Add breadcrumbs to well and mix until just combined. Roll meat into 2-2 ¼-inch balls and place on parchment-lined tray. For the sauce, place a large Dutch oven over medium heat with EVOO and melt butter into oil. Add garlic and onion, heat to infuse the garlic into oil and butter, then add the tomatoes, passata, stock, salt, sugar and basil. Simmer 30 minutes, then add the meatball dumplings to the bubbling sauce, reduce heat to low simmer and cook partially covered 1-1 ½ hours, gently stirring occasionally. To serve, bring water to a boil, season with salt and cook pasta 1 minute less than package directions. Reserve about ¾ cup starchy water before draining. Drain pasta and toss with butter, a little more than half the red sauce, grated cheese and starchy water as needed to keep the pasta saucy, evenly coated, and the sauce emulsified. Arrange meatballs on a platter or bowls of bucatini. Pass extra sauce and cheese at table

BUCATINI WITH MEATBALLS AND CASHEW PESTO



Bucatini with Meatballs and Cashew Pesto image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon olive oil
2 cups packed baby spinach
1 pound ground chicken
1 pound ground veal
1/2 cup breadcrumbs
1/2 cup milk
1/2 cup grated Parmigiano-Reggiano
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons ketchup
2 tablespoons brown sugar
1 large egg
1 large (5-finger) pinch kosher salt
1 large (5-finger) pinch freshly ground black pepper
1 pound bucatini, or your favorite pasta shape
2 cups packed fresh basil leaves
3 cloves garlic
1/4 cup cashews
1/2 cup grated Parmigiano-Reggiano
2/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • For the meatballs and pasta: Heat the oil in a large skillet over medium-high heat. Add the spinach and cook, stirring, until wilted and tender, 3 to 4 minutes. Transfer to a cutting board to cool slightly, then chop the spinach finely.
  • Meanwhile, combine the chicken, veal, breadcrumbs, milk, Parmigiano-Reggiano, garlic powder, onion powder, ketchup, brown sugar, egg, salt and pepper and spinach in a large mixing bowl. Use your hands to gently mix the ingredients until just combined. Gently roll the mixture into balls about 1 1/2 inches in diameter and place them on the prepared baking sheet; if the mixture is too loose, mix in a little more breadcrumbs.
  • Bake the meatballs until cooked through, about 22 to 24 minutes. Switch the oven to broil; broil the meatballs on high until browned, 4 to 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions for al dente. Drain, reserving some of the pasta cooking water. Put the pasta back in the pot.
  • For the cashew pesto: Combine the basil, garlic, cashews, Parmigiano-Reggiano, oil, 1/4 cup water and salt and pepper in a blender and blend until smooth.
  • Gently toss the hot pasta with the pesto in the pot, adding some pasta cooking water if necessary for a creamy sauce. Top with the meatballs. Drizzle with olive oil and enjoy!

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