Ingredients
1 package (8.5 ounces) ready-to-eat whole-grain blend (1 1/2 cups)
12 ounces ground beef (85 percent lean)
1/2 sweet onion, such as Vidalia, chopped (1 1/2 cups) and divided
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced (2 teaspoons)
3 cups marinara, homemade or store-bought (such as Rao’s)
12 ounces bucatini or thick spaghetti
Grated Parmigiano-Reggiano, red-pepper flakes, and arugula, for serving
Preparation
Combine grains, beef, 1/2 cup onion, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; form into twelve 1 1/2-inch balls. Heat a large straight-sided skillet over medium-high; swirl in oil.
Add meatballs and cook, turning, until browned in places, 5 to 7 minutes. Add remaining 1 cup onion and garlic. Cook, stirring, until fragrant, 2 minutes. Add marinara; simmer over medium heat, turning meatballs a few times, until cooked through, 8 to 10 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 2 minutes less than package instructions. Reserve 12 cup pasta water; drain. Return pasta to pot and toss with some marinara, thinning with reserved pasta water until sauce evenly clings to pasta. Serve with meatballs and more marinara, cheese, red-pepper flakes, arugula, and a drizzle of oil.
