Ingredients

The following ingredients have 5 Servings
  • 1 lbs ground beef (or a combination of ground pork and beef )
  • 2 tbsp breadcrumbs
  • 1 egg
  • 2 tsp salt
  • 1 tbsp fresh basil (chopped)
  • 1 tsp oregano (dried)
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 100g/1/3 cup pancetta or thickly cut bacon (cubed, rind cut off)
  • 1 shallot or 1/2 onion (chopped)
  • 60ml/1/4 cup dry white wine (or Vermouth)
  • 1/2 tsp dried chilli flakes
  • 400g/14oz canned chopped tomatoes (high quality)
  • 1/4 cup basil leaves (chopped)
  • 1 lbs bucatini
  • salt to taste
  • 2 tbsp Parmesan or Pecorino Romano

Instruction

  • Combine all ingredients for the meatballs in a medium sized bowl, mix well and roll meatballs. Set aside.
  • Heat olive oil in a large pan, add the pancetta and cook over very low heat allowing the fat to render. Then add the chopped shallot and continue cooking for 5 minutes longer until the shallot is soft. Pour in the white wine and let it simmer, the liquid should reduce by a half.
  • Add chilli flakes and stir for a few seconds, then add canned chopped tomatoes or crushed tomatoes and basil, stir everything together and let it simmer on low heat for 10-15 minutes, season with salt to taste. Meanwhile cook the pasta according to package directions.
  • While pasta is cooking, brown the meatballs in a separate pan over medium heat for 7-10 minutes. They don't have to be cooked all the way through, just browned.
  • Remove the meatballs from the pan add them to the tomato sauce, cover with a lid to allow the meatball to finish cooking for another 5 minutes.
  • Drain cooked pasta and gently toss it with the sauce and meatballs. Serve with freshly grated Parmesan cheese or Pecorino Romano.