Spaghetti and Meatballs for Food ‘n Flix

We really are an eclectic group of film goers at Food ‘n Flix.   Last month we watched Bridgette Jones’ Diary, a truly adult film.   We have watched many foreign films including dramas like Babette’s Feast and documentaries like Jiro Dreams of Sushi.   But every once in a while, the membership likes to throw in an animated classic like this month’s featured film:   Lady and the Tramp.

Food‘nFlixA Lawyer’s Cookbook is hosting for March.  (See announcement post here.)This Disney animated film was first released in 1955, but I swear I remember seeing it in a theater and I am NOT that old (quite).   After some research, I found that Lady and the Tramp was reissued a number of times so I am guessing it was in 1971 that my parents took my sister and me to see it.Lady-and-tramp-1955-poster


Bring on the popcorn, it was time to see it again!

Let me just say that I know there will be lots of pasta posts for this month’s feature.   This one will be no different.

lady and the tramp

I am sure there are those of you who are über creative that will make some wonderful dog treats.  I have seen some very delicious looking “spaghetti and meatball” decorated cupcakes on Pinterest as well.

But for me and mine, we will be having spaghetti and meatballs, the real stuff.

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First you have to make the meatballs.   My meatball recipe can be found here.   Form the meatballs into what ever sizes you like.  Baking times may vary in proportion to the size.

Next, make the sauce.

I am trying to record The Hubs’ Famous (and ultra secretive) Gravy that he makes.  (He calls his red sauce Gravy in the style of The Godfather.)

The Hubs’ Famous Gravy

2 T. extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 T. tomato paste
red wine
1 (28 oz.) can San Marzano tomato puree

Heat olive oil in a large sauce pan.  Add onions and cook until they are very soft (about 10 minutes).  Stir often and don’t let the onions brown too much.   Add garlic and cook for 1-2 minutes more.   Increase heat and add tomato paste.  Stir often and let tomato paste cook with the onions and garlic, about 1 minute.  Add red wine (enough to deglaze pan).   Add tomato puree and stir.   Let simmer for 15 minutes.  Add more red wine if needed.

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He keeps talking about a secret ingredient which I thought was this herbed salt, but apparently it is still a mystery.   His gravy is much better than mine. 

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While sauce is simmering and meatballs are baking, spread out your best red and white checkered table cloth, dig out the candles, place the bread sticks in a water glass and put on some classic Italian serenades.


Please join Food ‘n Flix in March.   Anyone can participate.  (Click here for more details.)  March’s feature is  The Quiet Man and is hosted by What’s on the List.


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