dolly-sinatra-meatballs-recipe

DOLLY MAKING MEATBALLS

DOLLY SINATRA

SINATRA SAUCE

The signature Sinatra Family Spaghetti and Meatballs recipe comes straight from the the Sinatra Cookbook SINATRA SAUCE originally passed down by Frank’s mother, Natalina “Dolly” Sinatra.

The defining secret of this recipe is flavor layering: you brown the pork-and-beef meatballs in a generous amount of olive oil, and then you reuse that exact same meat-infused oil to sauté your sauce aromatics.

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DOLLY SINATRA’S MEATBALLS

½ lb ground beef
½ lb ground pork (or sweet Italian sausage meat)
1 cup Italian-seasoned breadcrumbs
½ cup Pecorino Romano or Parmesan cheese, grated
2 large eggs
1 garlic clove, finely minced
1 tsp fresh parsley, finely chopped
Salt and black pepper to taste

For the Red Sauce & Pasta:

½ cup extra virgin olive oil
1 small yellow onion, finely diced
1 garlic clove, minced
1 large can (28 oz) Italian-style whole peeled tomatoes (crushed by hand, juices reserved)
1 can (14 oz) tomato purée or tomato paste
½ tsp dried thyme
1 tsp dried oregano or parsley
1 lb spaghett

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Mix and Roll the Meatballs

In a large bowl, whisk the eggs lightly. Add the ground beef, ground pork, breadcrumbs, grated cheese, minced garlic, parsley, salt, and pepper. Use your hands to gently combine everything until just mixed (over-mixing makes the meat tough). Roll the mixture into tight, uniform balls roughly 1.5 to 2 inches in diameter.

2. Sear for Deep Flavor

Heat the ½ cup of olive oil in a deep skillet or heavy-bottomed pot over medium heat. Add the meatballs and brown them thoroughly on all sides, about 5–7 minutes. They do not need to cook all the way through yet. Use a slotted spoon to transfer the seared meatballs to a side plate, leaving all the rich oils and pan drippings behind.

3. Build the Infused Sauce

In that same pot with the flavored cooking oil, turn the heat down to medium-low. Toss in the diced onion and minced garlic. Sauté for 5 minutes until the onions turn soft, translucent, and slightly golden at the edges.

Pour in the tomato purée alongside the hand-crushed whole tomatoes with all their juices. Stir well, then season with the thyme, oregano, salt, and pepper.

4. The Slow Simmer

Gently nestle the browned meatballs back into the red sauce so they are fully submerged. Cover the pot with a lid, drop the heat down to low, and let it simmer gently for exactly 1 hour. Stir carefully once or twice so the bottom doesn’t catch, keeping the meatballs intact. The sauce will deepen into a rich, savory gravy while the meatballs become incredibly tender. [1,

5. Assemble and Serve

Bring a massive pot of salted water to a rolling boil and cook your spaghetti until it is perfectly al dente. Drain the pasta.

To serve it the way “The Voice” liked it: place your hot pasta on a wide platter, layer a handful of grated cheese right over the bare noodles, ladling a generous coat of sauce over the cheese to melt it, and pile the meatballs right on top with an extra dusting of herbs.