Smoky Meatballs in Serrano Ham-Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes whole peeled undrained chopped canned
• 4 cups fettuccine barilla hot cooked uncooked ( 8 ounces pasta)
• 0.5 cup cooking sherry dry
• 1 large eggs 
• 2 tablespoons flat-leaf parsley fresh chopped
• 1.5 teaspoons garlic fresh minced
• 1.5 teaspoons garlic minced
• 0.5 teaspoon kosher salt 
• 1 pound ground beef 92% lean
• 1 ounce aged manchego cheese shredded finely
• 2 teaspoons olive oil divided
• 0.3 cup onion finely chopped
• 2 cups onion chopped
• 1.3 cups bell pepper red chopped
• 2 ounces serrano ham finely chopped
• 0.5 teaspoon paprika smoked
• 1.5 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• dutch oven

Directions

1. Place bread in a food processor; pulse 12 times or until coarse crumbs measure 1/2 cup.
2. Combine breadcrumbs, beef, and next 7 ingredients (through egg) in a bowl. Using wet hands, shape mixture into 20 (about 2 tablespoons each) meatballs. Set aside.
3. Heat 1 teaspoon oil in a large Dutch oven over medium heat.
4. Add ham to pan, and cook for 3 minutes or until well browned, stirring frequently.
5. Transfer to a large bowl.
6. Add remaining 1 teaspoon oil to pan.
7. Add meatballs; cook for 5 minutes or until browned, turning often.
8. Add meatballs to ham in bowl. Coat pan with cooking spray.
9. Add onion, bell pepper, and garlic to pan; cook 5 minutes or until tender, stirring often.
10. Add sherry; cook for 3 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
11. Add tomatoes and meatball mixture; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until sauce is slightly thickened.
12. Remove from heat, and keep warm.
13. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 5 meatballs, 3/4 cup sauce, and 1 tablespoon shredded Manchego cheese.
14. Garnish with additional parsley, if desired.