Bucatini with Bacon Sauce & Italian Meatballs
Total time
Author: Dewig Meats
Recipe type: Main
Serves: 6-8 servings
- 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
- 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
- Cut bacon into pieces. Cook over medium heat until almost crispy.
- Add onions to pan. Cook until translucent.
- Add garlic, salt, and pepper. Cook for 1-2 minutes.
- Add tomatoes (undrained). Bring sauce to a boil.
- Reduce heat, cover, and simmer on low for 1 to 1-1/2 hours.
- Preheat oven to 425 degrees.
- Spray baking sheet with cooking spray.
- In a large bowl, combine sausage, breadcrumbs, Parmigiano-Reggiano cheese, parsley, garlic, eggs, salt, and pepper.
- Roll meat mixture into 1 or 1-1/2 inch meatballs.
- Place meatballs on baking sheet.
- Bake for 5 minutes.
- Turn meatballs and reduce oven heat to 350 degrees.
- Bake meatballs for 5 more minutes.
- Turn meatballs a second time.
- Bake meatballs for 5 more minutes (15 minutes total baking time)
- Cook bucatini pasta according to package directions.
- Drain.
- Pour sauce over cooked pasta with meatballs on the side.
- Garnish with additional Parmigiano-Reggiano cheese.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/bucatini-bacon-sauce-italian-meatballs/
3.5.3229