Does it count against me in the “The Game of Freezers” that I took out ground pork and veal to make meatballs, but put in a really irresistible pork belly? It’s not my fault. I was just wandering through the market, looking for vegetables, when the pork belly called my name. In English. Waiver.
I found the cutest red spring onions and baby artichokes at a stall I don’t usually frequent, but should. Once I build a relationship with a particular stall, I feel guilty about passing by my regular and going to another that sells the same thing. I imagine accusatory looks, or maybe it’s not my imagination. On really busy days like today, I can slide on by without them noticing
Bucatini is a heavier, spaghetti shaped pasta that I particularly like because it has a hole running through the center.
Bucatini with Meatballs
1/2 lb ground pork
1/2 lb ground veal
1/2 onion, chopped
1 tbsp parsley, chopped
3 tbsp bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp garlic powder
Salt and pepper
2 eggs beaten
Mix all the ingredients together, form into balls and bake in a 350 F oven for 20 minutes. Remove, cool and refrigerate until ready to use.
1 small onion, chopped
3-4 large cloves of garlic, minced
1/3 cup olive oil
2 28 ounce cans of crushed tomatoes
2 basil leaves, chopped
1 tsp oregano
1/2 tsp sugar
1/4 cup of red wine
Salt and pepper to taste
Fry the onion and garlic in the olive oil until the onion is soft. Add everything else and simmer for at least 2 hours, all day is better. Add the meatballs and continue to simmer for about 20 minutes.
Cook the bucatini pasta according to package directions and top with the sauce and meatballs.