Big Beef Meatballs With Bucatini By Rachael Ray

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 garlic cloves , chopped, divided

1/2-2/3 cup Italian seasoned breadcrumbs, a couple of overflowing handfuls

2 tablespoons chopped fresh sage leaves , 4 to 6 sprigs

1 1/2 lbs ground sirloin

1/4 lb pancetta , chopped

3 tablespoons extra-virgin olive oil , plus

1/2-2/3 cup flat leaf parsley , chopped, divided (couple of generous handfuls)

1/2 cup dry red wine , eyeball it

salt and pepper

28 ounces crushed tomatoes , San Marzano if available

2 small yellow onions , 1 grated and 1 finely chopped

1/4 teaspoon ground allspice or ground nutmeg

1 cup beef stock

3 tablespoons capers , drained and chopped

12 cremini mushrooms (baby portobello mushroom caps)

extra-virgin olive oil , for drizzling

1 egg

1 lb bucatini pasta (thick, hollow spaghetti)

1/2 cup grated parmigiano-reggiano cheese , plus some to pass at table

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