Arthur Avenue Bucatini Pasta with Marinara and Angus Beef Meatballs (for 1)


On a recent trip to New York, I made a pilgrimage to Arthur Avenue, the Little Italy of the Bronx. The whirlwind visit filled my bucket with inspiration – and also filled my suitcase with fifteen pounds of bucatini, one of my favorite kinds of pasta. For this week’s Bucatini with Marinara and Angus Beef Meatballs, we make the marinara with a sofrito of chopped onions, garlic, carrots, and celery, then simmer with San Marzano plum tomatoes, red wine, milk, basil, oregano, salt, black pepper, and parsley.  While the sauce simmers, we prepare the meatballs with Angus ground beef, Panko breadcrumbs, egg, milk, garlic, Romano-Parmesan cheese, Italian seasonings, and parsley and roast until tender. When the sauce is ready, we drop in the meatballs and simmer a touch longer. Finally, we cook the bucatini, toss with marinara, and top with meatballs, mozzarella, and Parmesan.  #Mangia!

*Bucatini is similar to spaghetti but has a hole in the center.  


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SKU: 385-2-2 Category: Tags: , , ,