Meatball Bucatini Recipe
blend of beef, veal and pork, marinara, parmesan reggiano
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Ingredients
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Meatballs
Marinara Sauce
Pasta
Garnish
Method
Meatballs
- 1
Prepare Meatball Mixture
In a large mixing bowl, combine ground beef, ground veal, ground pork, breadcrumbs, grated Parmesan Reggiano, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined.
- 2
Form Meatballs
Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until they are cooked through and golden brown.
Marinara Sauce
- 4
- 5
Add Tomatoes and Seasoning
Pour in the crushed tomatoes, and add salt, black pepper, and dried oregano. Stir to combine and let the sauce simmer for 15-20 minutes, stirring occasionally.
- 6
Finish Sauce
Stir in the chopped fresh basil just before serving.
Pasta
- 7
Cook Bucatini
While the meatballs and sauce are cooking, bring a large pot of salted water to a boil. Add bucatini and cook according to package instructions until al dente, usually about 9-11 minutes.
- 8
Drain Pasta
Reserve about 1 cup of pasta water, then drain the bucatini.
Combine
- 9
Combine Pasta and Sauce
Add the drained bucatini to the marinara sauce, tossing gently to coat the pasta. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 10
Add Meatballs
Carefully add the baked meatballs to the pasta and sauce mixture, gently tossing to combine.
Serve
- 11
Plate and Garnish
Serve the meatball bucatini in bowls, topped with additional grated Parmesan Reggiano and fresh basil for garnish.