Spaghetti and meatballs, all grown up.  Bucatini with MeatballsMeatballsIngredients 1lb grass-f

Spaghetti and meatballs, all grown up.  Bucatini with MeatballsMeatballsIngredients 1lb grass-fed beef 90% lean2 oz [1 cup] white bread, diced with no crust½ cup [2 oz] Parmigiano, grated2 Tbsp. Italian parsley, chopped1 organic eggTT salt and black pepperInstructions1. 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 minutesFor the sauce2 cloves garlic, thinly sliced 4 tbsp. extra-virgin olive oil1 tsps. dry oregano1 28 oz. can chopped Italian tomatoes 1 cup waterTT salt and black pepper½ cup Parmigiano, grated1 tbsp. Italian parsley, chopped1. 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 -- source link

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