Loosely based on recipes in Bon Appétit and Saveur, this sauce-and-meatballs combo is done all’amatriciana, or Amatrice-style — in other words, spicy, with plenty of bacon.
You can make the sauce alone, sans meatballs, or make just the meatballs and add them to any tomato sauce you like. The pasta style is also up to you; spaghetti is the traditional Italian-American choice, but try cavatappi or penne.
As with spaghetti carbonara, if you can get your mitts on pancetta or guanciale, use that instead of bacon. And for the ultimate version of this recipe, try Judy Rodgers’ Pasta with Braised Bacon and Roasted Tomato Sauce.
| ||2 || lb. ground beef |
| ||½ || lb. ground pork or 6 ounces (5 to 6 slices) bacon, diced |
| ||⅓ || large onion, minced |
| ||2 || large garlic cloves, minced |
| ||1 || Tbsp. fresh or 2 tsp. dried minced herbs, such as oregano, thyme, marjoram, and basil |
| ||⅔ || cup diced drained roasted red bell peppers (optional) |
| ||½ || cup freshly grated Parmesan cheese |
| ||1 to 2 || tsp. dried chile flakes |
| ||~ || Salt and pepper, to taste |
| ||1 || cup fine fresh breadcrumbs |
| ||2 || large eggs |