Few dishes feel as timeless—or as comforting—as a big bowl of spaghetti and meatballs. And for Frank Sinatra, this was true home cooking. His family recipe is classic Italian-American: tender beef-and-pork meatballs, a slow-simmered tomato sauce, and plenty of Parmesan layered over al dente pasta.
It’s simple, rich, deeply nostalgic, and exactly the kind of meal you can imagine Ol’ Blue Eyes enjoying at the end of a long night. Below is the complete Sinatra recipe.
Ingredients
Meatballs
- ½ lb ground beef
- ½ lb ground pork
- ½ cup grated Parmesan cheese
- 2 eggs
- 1 cup Italian-style bread crumbs
- 1 tsp chopped parsley
- ½ tsp salt
- ½ tsp pepper
Sauce
- 1 yellow onion, diced
- 1 clove garlic
- 28 oz canned Italian-style tomatoes
- 14 oz tomato puree
- 1 tsp chopped parsley
- ½ cup olive oil
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
To Serve
- 1 lb spaghetti noodles
- Additional Parmesan for layering
- Fresh parsley for garnish
How to Make Frank Sinatra’s Meatballs & Sauce
- In a large bowl, combine: ground beef, ground pork, Parmesan, eggs, Italian bread crumbs, parsley, salt, and pepper. Mix until fully combined, then form into evenly sized meatballs.
- Warm the olive oil in a frying pan over medium-low. Add the meatballs and cook, turning gently with a wooden spoon, until all sides are golden brown. Using a slotted spoon, remove meatballs and set aside.
- Pour the oil from the meatball pan into a large pot—it’s packed with flavor. Add the diced onions and garlic, cooking over low heat for about 5 minutes until tender.
- Add: Italian-style tomatoes, tomato puree, parsley, thyme, salt, pepper. Stir well, then gently return the meatballs to the pot. Cover and simmer on low heat for 1 hour, stirring occasionally so nothing sticks—but carefully enough not to break the meatballs.
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, then drain well.
- On a large serving platter: spread half the spaghetti, sprinkle with half the Parmesan, spoon over half the sauce.
- Repeat with the remaining spaghetti, cheese, and sauce. Garnish with parsley and serve immediately.
Cook’s Notes
- Fresh herbs make a difference. Use freshly chopped garlic, thyme, and parsley for a true Sinatra flavor.
- Grate your own Parmesan. Avoid pre-grated cheese, which can be waxy.
- Don’t overcook the pasta. Al dente is the only way.
Storage Instructions
Store leftover sauce (with or without meatballs) in an airtight container for 3–4 days. It tastes even better the next day as the flavors deepen.
FAQ
Can I freeze the meatballs?
Yes! Freeze them fully cooked—in sauce or separately—for up to 3 months.
Can I make the sauce ahead of time?
Absolutely. This is a perfect make-ahead sauce; the flavor improves overnight.
Can I use all beef instead of beef and pork?
You can, but the beef-pork combo is key to Sinatra’s tender texture and deeper flavor.
What tomatoes work best?
Italian-style canned tomatoes (San Marzano if you can find them) give the iconic taste.
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