- 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
- 2 large garlic cloves, peeled
- 2 pounds ground beef (15% fat)
- 2/3 cup chopped drained roasted red peppers from jar
- 2/3 cup panko (Japanese breadcrumbs)
- 2 large eggs
- 1/2 cup coarsely grated onion
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh marjoram
- 2 teaspoons dried crushed red pepper
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
- 2 large garlic cloves, peeled
- 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
- 1 tablespoon (or more) extra-virgin olive oil
- 3 cups finely chopped onions
- 1 1/2 teaspoons dried crushed red pepper
- 2 cups dry white wine
- 1 tablespoon minced fresh marjoram
- 1 1/2 pounds spaghetti
- 2 to 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh marjoram
- Freshly grated Parmesan cheese
- Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
- Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
- Puree tomatoes with juice and garlic in batches in blender until smooth.
- Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
- Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
- Increase heat to medium-high. Add onions and crushed red pepper to pot.
- Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
- Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
- Available in the Asian foods section of some supermarkets and at Asian markets.