Ingredients

4 servings

　　

Omit

Pine nuts

　　Raisins

　　

Swap

1 1/2 pounds ground sirloin for the ground veal

　　Ground allspice for the nutmeg

　　1/2 cup fresh flat-leaf parsley leaves, chopped, for the basil

　　1 pound bucatini (thick, hollow spaghetti) for the vermicelli

　　1/2 cup dry red wine for the white wine

　　Crushed tomatoes for the diced tomatoes

　　

Add

2 more garlic cloves, chopped

　　3 tablespoons capers, drained and chopped

　　2 tablespoons chopped fresh sage (from 4 to 6 sprigs)

　　1/4 pound pancetta, chopped

　　12 cremini (baby portobello) mushroom caps, chopped

　　1/2 cup beef stock or broth

　　

Step 1

Heat a deep skillet over medium heat. Cook the onions in 1 tablespoon of the EVOO (once around the pan) for 5 minutes. Remove the onions and set them aside to cool.

　　

Step 2

In a large bowl, mix the meat with half the onions, 3 cloves of the chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast for 15 minutes until firm but not hard.

　　

Step 3

Drop the bucatini in the salted boiling water and cook until al dente. Drain the pasta.

　　

Step 4

While the pasta and meatballs are cooking, heat another tablespoon of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook for 3 to 4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer for 5 minutes.

　　

Step 5

Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

　　Rachael Ray 365: No Repeats