Bucatini Meatball Pasta Recipe

Pasta

1. 1

   Prepare the meatballs

   In a large bowl, combine ground beef, ground pork, breadcrumbs, grated parmesan, 2 tablespoons chopped parsley, 2 cloves minced garlic for meat, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined; avoid overworking the mixture.

2. 2

   Form meatballs

   Shape mixture into 1.5-inch meatballs (about 24–26). Arrange on a baking sheet lined with parchment.

3. 3

   Brown the meatballs

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, about 4–5 minutes total. Transfer to a plate; they will finish cooking in the sauce.

4. 4

   Make the sauce base

   In the same skillet, add the remaining olive oil if needed. Sauté the diced onion until translucent, about 3–4 minutes. Add 4 cloves minced garlic (for sauce) and cook 30–60 seconds until fragrant.

5. 5

   Add tomatoes and seasonings

   Stir in crushed tomatoes, tomato sauce, sugar, and dried oregano. Season with a pinch of salt and pepper to taste.

6. 6

   Simmer meatballs in sauce

   Return browned meatballs to the sauce. Reduce heat to low and simmer gently, turning occasionally, until cooked through and sauce thickens, about 25–30 minutes.

7. 7

   Cook pasta

   Meanwhile, bring a large pot of salted water to a boil. Add bucatini and cook until al dente, about 9–11 minutes. Reserve 1/2 cup of pasta water, then drain.

8. 8

   Combine and finish

   Toss the drained pasta with a portion of the sauce. Add the meatballs and remaining sauce to the pasta, adding a splash of reserved pasta water if needed to coat. Stir in 2 tablespoons chopped parsley. Taste and adjust salt and pepper.

9. 9

   Serve

   Divide among bowls. Top with grated parmesan and a sprinkle of parsley. Serve hot with extra parmesan on the side.