#traditional dish

Spaghetti and meatballs, all grown up.  

Bucatini with Meatballs

Meatballs

Ingredients
1lb grass-fed beef 90% lean
2 oz [1 cup] white bread, diced with no crust
½ cup [2 oz] Parmigiano, grated
2 Tbsp. Italian parsley, chopped
1 organic egg
TT salt and black pepper

Instructions
1. Preheat oven to 425 degrees F.
2. Soak bread in water for a few minutes. Drain the excessive liquid and make a paste by smashing wet bread on the side of a stirring bowl.
3. Stir the remaining ingredients in the bowl and mix well.
4. Shape mixture to 1-inch meatballs and bake for 12 minutes

For the sauce

2 cloves garlic, thinly sliced
4 tbsp. extra-virgin olive oil
1 tsps. dry oregano
1 28 oz. can chopped Italian tomatoes
1 cup water
TT salt and black pepper
½ cup Parmigiano, grated
1 tbsp. Italian parsley, chopped

1. Sauté garlic in olive oil for one minute, add oregano and sauté for another minute
2. Then add chopped tomatoes, salt and pepper along with 1 cup water.
3. Bring sauce to a boil and add meatballs, simmer for five minutes.
4. Bring one large pot of water to a boil and cook pasta according to instructions.
5. Toss pasta with meatballs and sauce.
6. Serve topped with Parmigiano cheese and parsley.

Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni