Lady & The Tramp Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt and 1 tablespoon olive oil.

Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain and keep warm.

In a small bowl, combine 1/4 cup milk with 1 cup fresh breadcrumbs and allow to soak for 2–3 minutes until moistened.

In a large bowl, add 8 oz ground beef, 4 oz Italian sausage (no casing), soaked breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 1 minced garlic clove, 2 tbsp chopped parsley, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender.

Divide mixture into four equal portions and form each into a large 3-inch meatball, compact but not overly dense.

Heat 2 tablespoons oil in a large skillet over medium-high heat. When shimmering, add meatballs and sear on all sides until deeply browned, about 8–10 minutes total, turning carefully. They will not be cooked through; remove and set on a plate.

In the same skillet used for searing meatballs, add 1 tablespoon olive oil and heat over medium-high. Add 12 oz ground beef and 10 oz Italian sausage (removed from casings). Break up with a spatula and sear until well browned, about 6–8 minutes. Spoon out and drain excess fat if more than 1 tablespoon remains, leaving browned fond on the pan.

Reduce heat to medium. Add 1 cup finely diced yellow onion and sauté in the pan drippings until translucent, about 4–5 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and remove raw taste.

Deglaze the pan with 1 tablespoon red wine (optional), scraping up browned bits. Add 28 oz crushed tomatoes and 1 cup beef stock; stir to combine.

Season sauce with 1 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed red pepper flakes, 1 tsp sugar, 1 tsp salt and 1 tsp freshly ground black pepper. Bring to a gentle simmer.

Return the seared meatballs to the sauce, nestling them into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened.

If sauce becomes too thick, add up to 1/2 cup reserved pasta water or additional beef stock to loosen. Finish by stirring in 1 tablespoon butter for a glossy sheen (optional) and adjust salt and pepper to taste.

Portion the drained spaghetti onto serving plates (divide evenly for 4 servings or as desired).

Ladle the meat sauce over the spaghetti, ensuring ground meat and sausage are distributed across plates.

Place 4 large seared meatballs on top of the sauced spaghetti (one per plate if serving 4, or arrange all four on a single platter for a sharing presentation). Spoon extra sauce over the meatballs.

Sprinkle 1/2 cup grated Parmesan over the platter, and scatter 2 tablespoons torn fresh basil. Serve immediately.