for the meatballs:
Start by preparing the meatballs: put all ingredients, except oil, in a bowl and mix them well, to obtain an even mixture. Using your hands, shape the whole mixture into little meatballs. ,
Put two spoons of oil in a large non-stick pan and cook the meatballs, flipping them halfway through the cooking time. Once they are cooked, they should stay warm.
Now, it is time to stir-fry: pour a trickle of oil in a non-stick pan, add chilli pepper cut into pieces and bacon cubes. Stir-fry and simmer with white wine until reduced; then finish cooking.
When the bacon is ready, remove the fat from the pan, transfer the bacon into a bowl and keep it aside, too.
As for the peeled tomatoes, pass them through the vegetable mill and put them in a pan with the tomato paste and the tomato purée. Cook for about 15 minutes and, just before the end of the cooking time, do not forget to add the meatballs.
In the meantime, boil a pot of water, add salt and cook the bucatini. Drain them "al dente" and pour them in the pan used for the sauce and the meatballs. Add the bacon, stir to mix the ingredients and complete with grated pecorino cheese.
When the pasta all'amatriciana is ready, immediately serve it!