BEEF, BACON AND ONION SAUCE WITH BUCATINI
One recipe for Beef and Tomato Base makes enough for this Beef, Onion and Bacon Sauce with Bucatini recipe as well as the Beef Picadillo later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal.
- When ready to serve, reheat over medium heat and remove the bay leaf before serving.
- Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese.
- Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.
PASTA BUCATINI WITH BACON SAUCE AND MEATBALLS
Make and share this Pasta Bucatini With Bacon Sauce and Meatballs recipe from Food.com.
Provided by Paulas Pleasers
Categories One Dish Meal
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
- For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the ground turkey, sausage, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
- Cook the bucatini according to the package directions.
- Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.
Nutrition Facts : Calories 664.9, Fat 29.9, SaturatedFat 10.2, Cholesterol 147.7, Sodium 1019.2, Carbohydrate 55.1, Fiber 2.9, Sugar 3.6, Protein 42
BUCATINI WITH PANCETTA, TOMATOES, AND ONION
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
- Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.
Nutrition Facts : Calories 562 g, Fat 18 g, Fiber 5 g, Protein 30 g
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