Dolly Sinatra’s Spaghetti and Meatballs

As shared by Frank Sinatra

This recipe represents the quintessential Hoboken Italian-American Sunday dinner. The "secret" to the sauce is using the oil from the browned meatballs to sauté the onions and garlic, then straining the aromatics out to create a silky, deeply flavored sauce.

Ingredients

The Meatballs

1/2 lb Ground beef (80/20 preferred)

1/2 lb Ground pork

2 Large eggs

1 cup Italian-style breadcrumbs

1/2 cup Grated Italian cheese (Parmesan or Pecorino Romano)

1 clove Garlic, minced very fine

1 tsp Fresh parsley, finely chopped

1/2 tsp Salt and 1/2 tsp Black pepper

1/2 cup Olive oil (for browning)

The Sauce (The "Artanis" Marinara)

1 large can (28 oz) Italian-style peeled tomatoes (crushed by hand)

1 can (15 oz) Tomato purée

1 small Yellow onion, chopped

1 clove Garlic, minced

1 tsp Dried thyme

1 tsp Dried parsley (or 1 tbsp fresh)

Salt and Pepper to taste

To Serve

1 lb Spaghetti

Extra grated cheese

Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine the beef, pork, eggs, breadcrumbs, cheese, garlic, parsley, salt, and pepper. Mix by hand until just combined—do not overwork the meat or the meatballs will be tough. Roll the mixture into balls (about 1.5 to 2 inches in diameter).

2. Brown the Meat

In a large heavy-bottomed skillet or Dutch oven, heat the 1/2 cup of olive oil over medium heat. Add the meatballs in batches, browning them on all sides until a golden crust forms (they don't need to be cooked through yet). Remove the meatballs and set them aside on a plate.

3. Infuse the Oil

In the same oil used for the meatballs, add the chopped onion and garlic. Sauté over medium-low heat until they are golden brown and have flavored the oil (about 8–10 minutes).

Note: According to some versions of the recipe, Frank/Dolly would strain the oil at this point to remove the solid bits of onion and garlic, using only the infused oil for the sauce. If you prefer a chunky sauce, you can skip the straining.

4. Simmer the Sauce

Add the hand-crushed tomatoes (with their juices) and the tomato purée to the pot. Stir in the thyme, parsley, salt, and pepper. Return the browned meatballs to the sauce. Cover and simmer over a low flame for at least 1 hour.

5. Assemble

Cook the spaghetti in a large pot of heavily salted water until al dente. Drain well.

The Sinatra Serving Style: Place the spaghetti on a large platter. Pour a generous amount of sauce over the pasta and top with the meatballs. Sprinkle with a heavy layer of grated cheese and served piping hot.