It’s been nearly 30 years since the passing of Italian-American crooner Frank Sinatra. Sinatra had a one-of-a-kind life, rising from a humble childhood in New Jersey to becoming one of the most iconic voices of the 20th century. Sinatra was the son of two Italian immigrants, his father, Anthony Sinatra, born in Palermo, Sicily, and his mother, Natalina “Dolly” Garaventa, born in Lumarzo, Italy.
He was raised in Hoboken, which experienced a major wave of Italian immigration in the early 1900s. Like so many first-generation Americans, Sinatra had to balance his life as an American with his Italian family and heritage. We got little glimpses of his appreciation for his heritage through his music, and the food he loved—including this stuffed artichoke recipe and this Spaghetti and Meatballs recipe that comes from his mother.
All About Mrs. Sinatra’s Spaghetti and Meatballs
This recipe comes from the “WFBL Cook Book of the Stars” courtesy of Reddit. WFBL is a Syracuse, New York radio station—four hours away from Sinatra’s hometown of Hoboken, New Jersey. The combo of spaghetti with meatballs is actually not a tradition carried over from Italy, but was created by Italian immigrants in America. Over time, this iconic duo joined the American culinary hall of fame, along with so many other dishes made by immigrant populations. Mrs. Sinatra’s version keeps things simple, but is plated in a fun, layered fashion that makes sure you get plenty of sauce and cheese in every bite. It’s a classic recipe that reminds you of how delicious Italian-American food is in its own right. The old recipe skims over certain instructions but seems to follow a fairly straightforward process, like many of our usual go-tos.
How To Make Frank Sinatra’s Mom’s Spaghetti and Meatballs Recipe
DOTDASH MEREDITH FOOD STUDIOS
Ingredients
For the Meatballs:
- 1 pound chopped meat, 1/2 pork, 1/2 beef
- 1 clove garlic (chopped fine)
- 1/2 cup grated Italian cheese (Parmesan, Parmigiano Reggiano, or similar hard Italian cheeses)
- 1 cup bread crumbs
- 2 eggs
- 1 teaspoon finely chopped parsley
- Salt and pepper to taste
For the Sauce:
- 1/2 cup olive oil
- 1 small onion
- 1 clove garlic
- 1 large can Italian-style tomatoes
- 1 can tomato purée
- 1 teaspoon ground parsley
- Thyme
- Salt
- Black pepper
Directions
- For the meatballs: Mix all ingredients well, form into balls, brown in plenty of oil, and put aside until sauce is made.
- For the sauce: Chop the onion and garlic, and brown in the same oil used to brown the meatballs.
- Meanwhile, crush the tomatoes in their juice (if using whole) and combine with the purée before adding to the pan.
- Season with salt, pepper, thyme, and parsley.
- Add the meatballs back into the pot, cover, and cook for about 1 hour over a low flame.
- 15 minutes before serving, cook spaghetti in boiling water, salted to taste, according to package instructions.
- Spread a layer of sauce on a platter, then add spaghetti. Add a layer of cheese, another layer of sauce, and repeat.
- “Serve piping hot.”
Adapted from the original version.
