Servings: 4

INGREDIENTS:

• 2 cups Peeled fresh plum tomatoes or canned Italian plum tomatoes.
• 4 tablespoons Butter
• 2 small Onions, chopped fine
• 1 Clove garlic, chopped fine
• 4 slices Bacon, cooked and crumbled
• Salt and black pepper
• 1/2 cup Marsala
• 1/2 teaspoon Dried oregano
• 1/2 pound Vermicelli
• 1 cup Fresh grated Parmesan or Romano cheese

INSTRUCTIONS:

1. PREPARE THE TOMATO SAUCE:
   • Put the tomatoes through a food mill to puree pulp and remove seeds.
   • In a large skillet or medium saucepan, melt half of the butter and cook the chopped onions until soft.
   • Add the chopped garlic, tomato puree, and crumbled bacon.
   • Season with salt and pepper to taste and boil the sauce hard for five minutes.
   • Add the Marsala and dried oregano, and cook for another 5 minutes. Set the sauce aside.
2. PREPARE THE MEATBALLS:
   • In a bowl, combine the ground chuck, moistened French bread, minced parsley, lightly beaten eggs, grated Parmesan cheese, salt, and ground pepper. Mix the ingredients together using your hands.
   • Shape the mixture into 12 meatballs.
   • In a skillet, heat the vegetable oil and brown the meatballs on all sides. Avoid overcooking as they will continue to cook in the sauce.
3. COMBINE SAUCE AND MEATBALLS:
   • Add the browned meatballs to the tomato sauce and keep it warm. (You can brown the meatballs ahead of time and add them to the sauce when you’re ready.)
4. COOK THE PASTA:
   • Cook the vermicelli pasta until al dente according to package instructions.
   • Drain the cooked pasta well and return it to the pot in which it cooked.
   • Add the remaining butter to the pasta and toss well. Add several large spoonfuls of the tomato sauce and toss again.
5. SERVE:
   • Transfer the pasta to a large serving platter or bowl.
   • Pour the tomato sauce and meatballs over the pasta.
   • Sprinkle the fresh grated Parmesan or Romano cheese over the top.
   • Serve the dish and accompany it with a chianti classico wine.

Here are some more variations of the  recipe:

Tomato Sauce: The base of the dish is a rich and tangy tomato sauce made from either peeled fresh plum tomatoes or canned Italian plum tomatoes. The sauce is cooked with onions, garlic, and flavored with dried herbs like oregano and thyme. The addition of Marsala or dry wine gives it depth and complexity.

Pasta: The recipe suggests using your favorite shaped pasta, such as spaghetti or vermicelli, to complement the sauce and meatballs. The pasta is cooked until al dente, meaning it’s firm to the bite, and then tossed with the sauce to ensure it’s well coated.

Meatballs (Optional): The original recipe includes meatballs made from ground chuck, French bread, eggs, and seasonings. These meatballs are browned in a skillet before being added to the tomato sauce. However, the meatballs are optional, and the dish can be made vegetarian or with alternative meat options like turkey or chicken.

Herbs and Seasonings: The dish is flavored with a combination of herbs, including basil, oregano, thyme, and dill. These herbs add a delightful aroma and depth of flavor to the tomato sauce and pasta.

Garnishes: The dish can be garnished with various toppings, such as grated Parmesan or Romano cheese, fresh chopped parsley, or even feta cheese for a Mediterranean twist.

Variations: The recipe allows for numerous variations, making it versatile and adaptable to individual tastes. Some variations include vegetarian options with bell peppers and vegetable broth, a spicier version with crushed red pepper flakes and spicy sausages, or a Mediterranean twist with olives and capers.