Name: Spaghetti and Meatballs All'Amatriciana
Yield: Makes 8 servings
Ingredients: 6 ounces uncured applewood-smoked bacon (about 6 slices), diced; 2 large garlic cloves, peeled; 2 pounds ground beef (15% fat); 2/3 cup chopped drained roasted red peppers from jar; 2/3 cup panko (Japanese breadcrumbs)*; 2 large eggs; 1/2 cup coarsely grated onion; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon minced fresh marjoram; 2 teaspoons dried crushed red pepper; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 2 28-ounce cans diced tomatoes in juice (preferably San Marzano); 2 large garlic cloves, peeled; 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips; 1 tablespoon (or more) extra-virgin olive oil; 3 cups finely chopped onions; 1 1/2 teaspoons dried crushed red pepper; 2 cups dry white wine; 1 tablespoon minced fresh marjoram; 1 1/2 pounds spaghetti; 2 to 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons minced fresh marjoram; Freshly grated Parmesan cheese

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Spaghetti and Meatballs All'AmatricianaCraig Cutler

Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.

Recipe notes

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