Bucatini all'Amatriciana Recipe
Traditionally made with guanciale (cured pork cheek), this version of the classic Roman tomato sauce gets its big meaty flavor from both bacon and ground sirloin.
Keywords
- Bacon
- Beef
- Dinner
- Easy
- Italian
- Lunch
- Make Ahead
- Pasta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.
Ingredients
- 8 oz. thick-sliced bacon, diced
- 1 lb. ground sirloin
- 2 cups thinly sliced red onions
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. tomato paste
- 2 Tbsp. balsamic vinegar
- 1 can whole tomatoes in juice (28 oz.), chopped
- 1 can crushed tomatoes (28 oz.)
- Salt and red pepper flakes to taste
- 1 lb. dry bucatini
- ½ cup grated Romano or pecorino
- ¼ cup minced fresh parsley
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