Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Spaghetti and Meatballs




  • 2 1/2 lbs. lean ground beef (mix equally ground pork, veal, and beef hjm notes)
  • 1/2 cup grated pecorino Romano cheese
  • 3/4 cup dry Italian-style bread crumbs
  • 4 large eggs
  • 1/4 cup chopped garlic
  • 2 tsp. salt
Meatball Sauce (recipe follows)
  • 1 lb. spaghetti, uncooked
  • 1/4 cup grated parmigiano reggiano cheese (for serving)
  • 1/4 cup chopped fresh basil (for serving)

TO MAKE THE MEATBALLS:
In a large bowl combine ground meat, Romano cheese, bread crumbs, eggs, garlic, and salt; mix well. Shape into meatballs size of golf balls. The restaurant is noted for large Meatballs! Use all of the meat mixture - makes about 35 meatballs. Set meatballs aside and let rest for approximately 1 hour.

Cook meatballs in the Meatball Sauce.

Cook spaghetti according to package directions; drain.

Serve meatballs and sauce over pasta. Top servings with parmigiano reggiano cheese and fresh basil.

SAUCE:

  • 6 cloves Garlic Clove
  • 150 g Yellow Onion Large
  • 1 Large Stalk (11"-12" Long)
  • 1 large Carrot, Raw
  • 3 tbsp Extra Virgin Olive Oil
  • 1/4 cup Italian Parsley
  • 56 oz Tomatoes, Crushed Plum
  • 1/5 tsp Salt
  • 1 tbsp Pepper, Black

Slice the garlic cloves; Dice the Spanish onion into 1/4 inch pieces; chop the celery; chop the carrot; chop the parsley; In a LARGE heat proof casserole saute over medium heat the garlic, onion, celery and carrot in the olive oil until translucent. Add the parsley. Add the 2-28 oz cans of tomatoes (Cento brand is good) with their juice. Season with salt and pepper. Bring to a boil then lower the heat and add the meatballs. The volume will increase significantly, but will reduce by 1/3 during cooking (about 45 minutes-though I sometimes simmer for much longer). Serve over pasta. Garnish with basil and parmesan reggiano.


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