Italian Spaghetti and Meatballs Recipe (Polpette di Mamma Angelina)

When Lady and the Tramp premiered in 1955, it forever linked spaghetti and meatballs with romance. Two dogs, one plate and a single strand of pasta turned a humble meal into a cinematic icon. While the pairing isn’t traditional in Italy, it became popular in the United States as Italian immigrants adapted Old World cooking to New World abundance. That evolution mirrors Chef Nunzio Patruno’s dish: classic technique shaped by family, place and memory. Food on film works the same way. It’s never just what’s on the plate, but what it represents. Here a bowl of spaghetti tells a love story, one worth revisiting again and again.

Nunzio Restaurant + Bar – Polpette di Mamma Angelina with Spaghetti

Few movie moments are as unforgettable as the spaghetti scene in Lady and the Tramp. Under a glowing streetlamp, with “Bella Notte” playing softly, two dogs share one plate of pasta, proving that the simplest meal can carry the most romance. That magic inspires this deeply personal dish from Chef Nunzio Patruno: his mother’s Pugliese-style meatballs served with spaghetti and San Marzano tomato sauce. Rooted in family tradition, the recipe is all about restraint. Tender meatballs enriched with soaked bread and Pecorino simmer in a straightforward tomato sauce, letting quality ingredients speak for themselves. It’s comfort food with heart, perfectly in step with a theme that celebrates food’s most memorable moments on film.

Like the film that inspired it, this dish reminds us that love often begins with a shared plate.

Ingredients for Italian Meatballs (Polpette)

11/2 pounds ground beef or veal

1 pound stale bread, soaked in water and squeezed dry

2 garlic cloves, chopped

1 teaspoon parsley, chopped

1 cup Pecorino cheese, grated

1 pinch oregano

3 eggs

Salt and pepper, to taste

Flour, for dusting

Olive oil, for frying

Directions for Meatballs

[1] In a large mixing bowl, combine all ingredients until smooth and free of lumps.

[2] Roll about 1 tablespoon of the mixture into meatballs. Lightly dust with flour.

[3] Fry the meatballs in oil at 350 degrees until golden. Set aside. 

Ingredients for San Marzano Tomato Sauce

1 whole onion, sliced

1 ounce olive oil

1 cup peeled San Marzano plum tomatoes

2 ounces white wine

Directions for Tomato Sauce

[1] In a large sauté pan, cook the sliced onions in olive oil until golden.

[2] Add white wine and San Marzano tomatoes. Simmer for 5 minutes.

[3] Add meatballs to the sauce, and simmer for another 5-10 minutes.

Ingredients for Spaghetti

1 pound spaghetti, any brand

Directions for Spaghetti

[1] Cook spaghetti in generously salted boiling water. Do not add oil. Cooking time typically ranges from 7 to 11 minutes, depending on the pasta. Stir occasionally to prevent sticking.

[2] Drain and toss the spaghetti with the sauce and meatballs.

[3] Finish with fresh basil and Parmigiano Reggiano. Serve warm.