Big Beef Meatballs with Bucatini

Ingredients

• 1 1/2 pounds ground sirloin
• 2 small to medium yellow onion, 1 grated and 1 finely chopped
• 6 cloves garlic, chopped, divided
• 1 egg
• 1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
• 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
• 1/4 teaspoon ground allspice or nutmeg
• 3 tablespoons capers, drained and chopped
• 2 tablespoons chopped sage leaves, 4 to 6 sprigs
• A couple generous handfuls flat-leaf parsley, chopped, divided
• Salt and pepper
• 3 tablespoons extra-virgin olive oil, plus some for drizzling
• 1 pound bucatini (thick, hollow spaghetti)
• 1/4 pound pancetta, chopped
• 12 baby portobello caps, (crimini mushrooms), chopped
• 1/2 cup dry red wine, eyeball it
• 1 cup, (8 ounces), beef stock
• 1 (28-ounce), can crushed tomatoes, Sam Marzano if available

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