Spaghetti and meatballs is an Italian and Italian-American dish consisting of spaghetti, tomato sauce and meatballs.[1]

Spaghetti and meatballs

Spaghetti and meatballs
Course	Main course
Place of origin	Italy United States
Region or state	Abruzzo New York City
Serving temperature	Hot
Main ingredients	Spaghetti, tomato sauce, meatballs
Cookbook: Spaghetti and meatballs   Media: Spaghetti and meatballs

Although it is often mostly erroneously claimed that this dish is not found in Italy, combinations of pasta with meat date back at least to the Middle Ages,[2] and pasta (including long pasta) dishes with tomato sauce and meatballs are documented in certain Italian regions and in modern Italian cookbooks as maccheroni alle polpette[3] (translated as "spaghetti with meatballs"[4]) and maccheroni alla chitarra con polpette, though these dishes are often found only in particular regions and towns.[5] They are especially popular in certain areas of Southern Italy, from where most Italian immigrants to the United States emigrated, though generally the version served in Southern Italy features smaller meatballs than the current Italian-American and Italian immigrant version.

History

Spaghetti and meatballs was popular among Italian immigrants in New York City, who had access to a more plentiful meat supply than in Italy.[6]

• In 1888, Juliet Corson of New York published a recipe for pasta with meatballs and tomato sauce.[7]
• In 1909 a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13.[8]
• The National Pasta Association (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti with meatballs in the 1920s.[9]
• In 1931 Venice Maid in New Jersey was selling canned "spaghetti with meatballs in sauce".[10]
• In 1938 the exact phrase "spaghetti and meatballs" appeared in a list of canned foods produced by Ettore Boiardi, later known as Chef Boyardee, in Milton, Pa.[11]

Italian writers and chefs often mock the dish as pseudo-Italian or non-Italian,[12] because in Italy meatballs are smaller and are only served with egg-based, baked pasta.[13] However, various kinds of pasta with meat are part of the culinary tradition of Abruzzo, Apulia, Sicily, and other parts of southern Italy. A recipe for rigatoni with meatballs is in Il cucchiaio d'argento (The Silver Spoon), a comprehensive Italian cookbook.

In Abruzzo, chitarra alla teramana is a standard first course made with spaghetti alla chitarra, small meatballs (polpettine or pallottine), and a meat or vegetable ragù.[14]

Other dishes that have similarities to spaghetti and meatballs include pasta seduta 'seated pasta' and maccaroni azzese in Apulia.[15][16][17]

Some baked pasta dishes from Apulia combine pasta and meat where meatballs, mortadella, or salami are baked with rigatoni, tomato sauce, and mozzarella, then covered with a pastry top.[18]

Other pasta recipes include slices of meat rolled up with cheese, cured meats and herbs (involtini in Italian) and braciole ("bra'zhul" in Italian-American and Italian-Australian slang) that are cooked within sauce but pulled out to be served as a second course.

• 
  Spaghetti and spicy meatballs, homemade
• 
  Restaurant presentation of spaghetti and meatballs with Parmesan cheese.

See also

• Bolognese sauce
• Italian-American cuisine
• List of meatball dishes
• List of pasta dishes
• Meatball sandwich
• Spaghetti alla chitarra

References

Further reading

• Origins of spaghetti and meatballs in the Atlantic

External links

Wikimedia Commons has media related to Spaghetti with meatballs.

Wikibooks Cookbook has a recipe/module on

• Spaghetti and Meatballs

• Spaghetti and meatballs recipe on All Recipes.com

На других языках

[es] Spaghetti and meatballs