Bucatini with Bacon Sauce & Italian Meatballs
 
Prep time
Cook time
Total time
 
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Author:
Recipe type: Main
Serves: 6-8 servings
Ingredients
Bolded items available at Dewig Meats
For the Bacon Sauce
  • 15 strips Dewig's Smoked Bacon
  • 1 cup Coloma Frozen Foods Diced Onion
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 4-28 ounce cans crushed tomatoes
For the meatballs:
  • Cooking spray
  • 2 pounds Dewig's Italian Sausage
  • ¾ cup breadcrumbs (homemade or store bought)
  • ¾ cup grated Parmigiano-Reggiano cheese
  • ¾ cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 2 eggs, lightly beaten
  • Salt, to taste
  • Black pepper, to taste
  • 1 pound box bucatini pasta
Instructions
For the sauce:
  1. Cut bacon into pieces. Cook over medium heat until almost crispy.
  2. Add onions to pan. Cook until translucent.
  3. Add garlic, salt, and pepper. Cook for 1-2 minutes.
  4. Add tomatoes (undrained). Bring sauce to a boil.
  5. Reduce heat, cover, and simmer on low for 1 to 1-1/2 hours.
For the meatballs:
  1. Preheat oven to 425 degrees.
  2. Spray baking sheet with cooking spray.
  3. In a large bowl, combine sausage, breadcrumbs, Parmigiano-Reggiano cheese, parsley, garlic, eggs, salt, and pepper.
  4. Roll meat mixture into 1 or 1-1/2 inch meatballs.
  5. Place meatballs on baking sheet.
  6. Bake for 5 minutes.
  7. Turn meatballs and reduce oven heat to 350 degrees.
  8. Bake meatballs for 5 more minutes.
  9. Turn meatballs a second time.
  10. Bake meatballs for 5 more minutes (15 minutes total baking time)
For the pasta:
  1. Cook bucatini pasta according to package directions.
  2. Drain.
  3. Pour sauce over cooked pasta with meatballs on the side.
  4. Garnish with additional Parmigiano-Reggiano cheese.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/bucatini-bacon-sauce-italian-meatballs/