Spaghetti and Meatballs All'Amatriciana

Ingredients for Spaghetti and Meatballs All'Amatriciana

• 170g uncured applewood-smoked bacon (about 6 slices), diced

• 2 large garlic cloves, peeled

• 900g beef mince (15% fat)

• 100g chopped drained roasted red peppers from jar

• 70g panko (Japanese breadcrumbs)*

• 2 stora ägg

• 80g coarsely grated onion

• 60g freshly grated Parmesan cheese

• 1 tablespoon minced fresh marjoram

• 2 teaspoons dried crushed red pepper

• 1/2 teaspoons coarse kosher salt

• 1/2 teskedar nymalen svartpeppar

• 2 800g cans diced tomatoes in juice (preferably San Marzano)

• 2 large garlic cloves, peeled

• 170g uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips

• 1 tablespoon (or more) extra-virgin olive oil

• 725ml finely chopped onions

• 1 1/2 teaspoons dried crushed red pepper

• 475ml torrt vitt vin

• 1 tablespoon minced fresh marjoram

• 675g spaghetti

• 2 to 3 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons minced fresh marjoram

• Freshly grated Parmesan cheese

How to make Spaghetti and Meatballs All'Amatriciana

Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoons fuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

Available in the Asian foods section of some supermarkets and at Asian markets.

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