Big Beef Meatballs With Bucatini Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil, plus some for drizzling

1/4 teaspoon ground allspice or nutmeg

1 egg

12 baby portobello caps, (crimini mushrooms), chopped

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

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

1/4 pound pancetta, chopped

1 pound bucatini (thick, hollow spaghetti)

2 tablespoons chopped sage leaves, 4 to 6 sprigs

1/2 cup dry red wine, eyeball it

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

1 1/2 pounds ground sirloin

6 cloves garlic, chopped, divided

A couple generous handfuls flat-leaf parsley, chopped, divided

Salt and pepper

1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls

3 tablespoons capers, drained and chopped

1 cup, (8 ounces), beef stock

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