Ingredients
- 1 lb (500 g) bucatini pasta
- Tomato sauce:
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, grated
- 3 cloves garlic, minced
- 2 bay leaves
- 1 can (28 oz/796 mL) crushed tomatoes
- 1/2 tsp (2 mL) each salt and pepper
- Bug Balls:
- 2 eggs
- 2 cloves garlic, minced
- 1/2 cup (125 mL) dry bread crumbs
- 1/4 cup (50 mL) grated Parmesan cheese
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) each salt and pepper
- 2 lb (1 kg) lean ground beef
Steps
- Tomato sauce: In large saucepan, heat oil over medium heat; fry grated onion, garlic and bay leaves, stirring occasionally, until onion is softened, about 2 minutes.
- Add tomatoes, salt and pepper; reduce heat and simmer, stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 30 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days. Reheat to continue.)
- Bug Balls: Meanwhile, in bowl, beat eggs; mix in garlic, bread crumbs, Parmesan cheese, thyme, salt, pepper and 2 tbsp (25 mL) water. Mix in beef. Shape by level tablespoonfuls (15 mL) into balls. Place 1/2 inch (1 cm) apart on 2 foil-lined rimmed baking sheets; flatten slightly. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
- Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until no longer pink inside, about 10 minutes. Reserving 3 to 5 balls to decorate, add remaining balls to tomato sauce.
- Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and serve with sauce. Garnish with reserved balls.
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