Lady and the Tramp's Classic Spaghetti and Meatballs
As autumn approaches and evenings grow cooler, there's a particular comfort in a classic dish that warms the soul. This recipe for spaghetti and meatballs, inspired by the enduring scene in Disney's *Lady and the Tramp*, brings that comforting warmth to your table. It’s a testament to simple, good food that brings people together, offering a deeply savory sauce and tender, flavorful meatballs that are sure to become a family favorite.
Ingredients
- 1 poundGround beef (85% lean)
- ½ poundGround pork
- ½ cupPanko breadcrumbs
- ¼ cupWhole milk
- 1Large egg, lightly beaten
- ¼ cupGrated Parmesan cheese, plus more for serving
- 2 tablespoonsFresh parsley, finely chopped
- 2 clovesGarlic, minced
- 1 teaspoonDried oregano, for meatballs
- 1 teaspoonSalt, for meatballs
- ½ teaspoonBlack pepper, for meatballs
- 2 tablespoonsOlive oil, for browning meatballs
- 1 tablespoonOlive oil, for sauce
- 1Yellow onion, medium, finely diced
- 3 clovesGarlic, minced, for sauce
- 6 ouncesTomato paste
- 28 ouncesCrushed tomatoes, good quality canned
- ½ cupWater or low-sodium chicken broth
- 1 teaspoonDried basil, for sauce
- ½ teaspoonDried oregano, for sauce
- ¼ teaspoonRed pepper flakes, optional, for sauce
- ½ teaspoonGranulated sugar, to balance acidity, for sauce
- ½ teaspoonSalt, or to taste, for sauce
- ¼ teaspoonBlack pepper, or to taste, for sauce
- 1 poundSpaghetti
- 1 tablespoonSalt, for pasta water
Milk: Whole milk, Grated Parmesan cheese · Egg: Large egg · Wheat: Panko breadcrumbs, Spaghetti, Salt
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Prepare the meatballs: In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, milk, egg, Parmesan cheese, chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs tough.
- 2
Form the meatballs: Roll the mixture into approximately 18-20 golf-ball-sized meatballs. They should be roughly 1.5 inches in diameter.
- 3
Brown the meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the meatballs on all sides until a nice crust forms, about 5-7 minutes per batch. They don't need to be cooked through. Remove the browned meatballs to a plate and set aside, reserving any rendered fat in the pot.
- 4
Start the sauce: Reduce heat to medium. Add 1 tablespoon of olive oil to the pot with the reserved fat (if needed). Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the remaining 3 cloves of minced garlic and cook for another minute until fragrant.
- 5
Build the sauce base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, allowing it to deepen in color and lose its raw flavor.
- 6
Simmer the sauce: Pour in the crushed tomatoes, water or broth, 1 teaspoon dried basil, 0.5 teaspoon dried oregano, red pepper flakes (if using), and granulated sugar. Stir well to combine. Bring the sauce to a gentle simmer.
- 7
Add meatballs to sauce: Carefully return the browned meatballs to the pot, nestling them into the sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and simmer for at least 60-90 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. The longer it simmers, the better it will taste.
- 8
Cook the spaghetti: About 20 minutes before the sauce is ready, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- 9
Finish and serve: Once the spaghetti is cooked, drain it thoroughly. Season the sauce with salt and black pepper to taste. You can either toss the spaghetti with the sauce and meatballs directly in the pot, or serve the spaghetti topped with sauce and meatballs. Garnish generously with fresh Parmesan cheese and a sprinkle of fresh parsley.
- 10
Serve immediately.
Chef's notes
- Make-ahead: This sauce and meatballs taste even better the next day. Prepare them in advance, cool completely, and store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.
- Freezing instructions: The cooked sauce and meatballs freeze beautifully. Allow them to cool, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meat substitutions: For a different flavor profile, you can use all beef, or a mix of beef and Italian sausage (mild or hot). Adjust seasoning as needed.
- Serving suggestions: Beyond spaghetti, this dish is excellent with other pasta shapes like tagliatelle or rigatoni, or even served over creamy polenta. A fresh green salad and crusty bread make a complete meal.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.