Spaghetti and Meatballs All'Amatriciana

Ingredients

• 6 ounces bacon thin ( 6 slices)
• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon kosher salt 
• 2 cups wine dry white
• 2 large eggs 
• 1.5 tablespoons marjoram fresh minced
• 2 large garlic clove peeled
• 2 pounds ground beef 15% ( fat)
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.5 cup onion grated
• 3 cups onion finely chopped
• 0.7 cup panko bread crumbs (Japanese breadcrumbs)
• 8 servings parmesan cheese freshly grated
• 1.5 teaspoons pepper dried red crushed
• 0.7 cup roasted peppers red drained chopped
• 1.5 pounds pasta like spaghetti 
• 56 ounce tomatoes diced canned (preferably San Marzano)

Equipment

• bowl
• baking sheet
• pot
• blender
• plastic wrap
• spatula
• garlic press

Directions

1. Place bacon in processor. Usingon/off turns, grind to coarse paste.
2. Transferto large bowl. Using garlic press, squeeze ingarlic. Gently mix in beef and all remainingingredients.
3. Let stand 15 minutes.
4. Line large rimmed baking sheet withplastic wrap. Using moistened hands andscant 2 tablespoonfuls for each, roll meatmixture into 11/2-inch meatballs. Arrangemeatballs on sheet. DO AHEAD: Can be made1 day ahead. Cover with plastic wrap; chill.
5. Puree tomatoes with juice andgarlic in batches in blender until smooth.
6. Cook bacon in large pot over mediumheat until crisp; transfer bacon to plate.
7. Add 1 tablespoon oil to drippings inpot and heat over medium heat.
8. Add halfof meatballs. Cook until brown on all sides,turning carefully with small metal spatula,about 9 minutes.
9. Transfer meatballs tobaking sheet.
10. Add more oil to pot if neededand repeat with remaining meatballs.
11. Increase heat to medium-high.
12. Addonions and crushed red pepper to pot.
13. Sauté until golden, about 6 minutes.
14. Addwine; boil until reduced by half, stirringup browned bits, about 8 minutes.
15. Addtomato puree and marjoram. Boil until saucethickens slightly, stirring occasionally, about8 minutes. Season with salt and pepper.
16. Mix bacon into sauce.
17. Add meatballs;bring to simmer. Reduce heat to low; coverand simmer until meatballs are heatedthrough and tender, 10 to 15 minutes.Season sauce with salt and pepper.
18. Meanwhile, cook spaghetti inpot of boiling salted water until just tenderbut still firm to bite, stirring occasionally.
19. Drain; transfer to large bowl. Toss with2 tablespoons oil and marjoram, addingmore oil to moisten, if desired. Dividespaghetti among bowls. Top with meatballsand sauce.
20. Sprinkle with cheese and serve,passing additional cheese separately.
21. * Available in the Asian foods section ofsome supermarkets and at Asian markets.
22. Bon Appétit