Bucatini & Meatballs Recipe
100% Angus Chuck Beef | House Marinara | Lemon Ricotta
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Meatballs
In a large bowl, combine ground Angus chuck beef, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined but do not overmix.
- 2
Form Meatballs
Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
- 3
Brown the Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides (about 6-8 minutes total). Remove meatballs and set them aside.
- 4
Make the Marinara Sauce
In the same skillet, add crushed tomatoes, dried oregano, and red pepper flakes. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 5
Combine Meatballs and Sauce
Return the browned meatballs to the skillet, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- 6
Cook the Bucatini
Meanwhile, cook the bucatini pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 7
Prepare the Lemon Ricotta
In a small bowl, mix ricotta cheese with lemon zest and a pinch of salt. Stir until combined.
- 8
