Big Beef Meatballs With Bucatini

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 pounds ground sirloin

2 small to medium yellow onion, 1 grated and 1 finely chopped

6 cloves garlic, chopped, divided

1 egg

1/2-2/3 cup Italian bread crumbs, (a couple of overflowing handfuls)

1/2 cup grated Parmigiano Reggiano, plus some to pass at table

1/4 teaspoon ground allspice or nutmeg

3 tablespoons capers, drained and chopped

2 tablespoons chopped sage leaves, (4-6 sprigs)

A couple generous handfuls flat leaf parsley, chopped, divided

Salt and pepper

3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

1 pound bucatini (thick, hollow spaghetti)

1/4 pound pancetta, chopped

12 baby portobello caps, (crimini mushrooms), chopped

1/2 cup dry red wine, (eyeball it)

1 cup, (8 ounces), beef stock

1 can crushed tomatoes (28 ounces), San Marzano if available

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