Bucatini & Meatballs Recipe
pomodoro sauce | pecorino Romano | torn basil
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Ingredients
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Pasta
Meatballs
Pomodoro Sauce
Garnish
Method
Meatballs Preparation
- 1
Preheat and Mix
Preheat your oven to 200°C (400°F). In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated Parmesan, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form Meatballs
Using your hands, form the mixture into meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
- 3
Bake Meatballs
Bake in the preheated oven for 20-25 minutes, or until they are browned and cooked through.
Pomodoro Sauce Preparation
- 4
Cook Garlic
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- 5
Add Tomatoes
Add the canned whole tomatoes, crushing them with a spoon. Stir in salt, black pepper, and sugar. Let the sauce simmer for 15-20 minutes, stirring occasionally.
- 6
Add Fresh Basil
Tear the fresh basil leaves and stir them into the sauce just before serving.
Pasta Cooking
- 7
Boil Water
In a large pot, bring salted water to a boil. Add the bucatini and cook according to package instructions until al dente.
- 8
Drain Pasta
Once cooked, reserve a cup of pasta water, then drain the bucatini.
Assembly
- 9
Combine and Serve
In the skillet with the pomodoro sauce, add the cooked bucatini and meatballs. Toss everything together, adding reserved pasta water as needed to reach desired consistency. Serve immediately topped with grated Pecorino Romano and torn basil leaves.