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
Bucatini
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.
Sauce
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.
It’s the pork’s fault – a French pig that speaks English is impossible to resist!
I believe that one is supposed to put things into the freezer and remove things to cook, though mine does seem to be a relative of yours (I put a smoked duck breast in there this morning and took nothing out) – mine must be the North West Pole 😉
LOL!
Lovely pasta dish… Keep cooking gorgeous meals like that and I advise that you buy another freezer :).
Excellent advice Tessa!
It looks lovely. Great photography too!
Thank you Carey.
That does look the business – excellent:)
Thank you teacher 🙂
Wow, I don’t think I’ve tried bucatini – this looks yummy.
Thank you Susan. I really like bucatini coated in thick sauce 🙂
Beautiful as ever. On the freezer, (unlike the bank account) it’s OK as long as you took out more than you put in.
Best,
Conor
Thanks Conor. I put in more than I took out 🙂
Looks an awful lot like pici! I adore pici. Looks beautiful, Rosemary.
Thanks Frugal. I had to look up pici. Handrolled! Can’t wait to see you do that Frugal 🙂
Blimey. I’ll give it a go at some point I’m sure – it’s so hard to fine outside of Tuscanny.
http://honest-food.net/2010/07/29/how-to-make-pici-pasta/ No better time like now
🙂
There is, since I’m off to work shortly :D. But I shall when I have some time.
I’m not sure.. I don’t play the freezer game here.. I just chuck unwanted stuff in mine, let it freezer over and occasionally chisel something out of the ice when desperate. Certainly I would never find the fixings for a dish this pretty!
Unfortunately, Smidge, I could feed a multitude from the freezer and we are only two 🙂
That looks fresh and hearty at the same time. Nice job!
Thanks Greg.
I know just how you feel about the market vendors. Steve always reminds me: “We can’t keep all of them in business. There are only two of us.” Still, the must-buy-something-from group keeps getting larger. Beautiful pasta!
Thank you Michelle. The market scene is complicated. In the supermarket, it’s just you and your basket.
So pretty with all of the different reds: sauce, wine, plates. And I like it that you made your meatballs small.
Thank you kale.
Beautiful pictures. They all make me hungry. I don’t know why, but I love bucatini and it is not easy to find in the U.S.
Thank you. No, it’s not easy to find in the U.S. although I first had it there. Keep looking!
Lovely shot of the onions and artichokes, and the meatballs look delicious too!
Thank you chaise. I was actually inspired to buy those artichokes by one of your posts.
I love the idea of spaghetti with a hole in the center. I’ve looked for it here in the U.S. but haven’t found it yet. Cute story about passing your ‘usual’ vendor to check out another!
Thank you Sarah. Keep looking, the bucatini is special.
Haha! That reminds me of that saying that if you buy a new article of clothing, you need to give away something in your closet. I don’t think there is anything wrong with tucking away a little pork belly just in case, like just in case the water runs out 😉
This looks amazing though. Wonderful color on that sauce! And I just bought red spring onions too! Must be the transatlantic vibes!
Oh my God, you know about my closet too!?
Haha!
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You never fail to make me hungry! Haha! Delicious recipe!
Thank you Karista.