Spaghetti and Meatballs, now that’s Italian!
How many times have you heard that phrase? Well, probably fewer than you think. Because Spaghetti and Meatballs is not an authentic Italian dish, it’s an American adaptation. I’d even go as far as saying it’s an American adaptation developed as a reaction to the socio-economic forces experienced by a wave of Italian American immigrants in the late 19th century. Now that’s a mighty tall order for such a soothingly classic style of American comfort food.
But really, who cares where it’s from anyway? Some of my favorite “Italian” restaurant specialties aren’t typically found in Italy. Things like Baked Ziti, Pasta and Broccoli, Pasta Primavera, and Fettuccine Alfredo were all developed here and became popular not only on dining tables but as reflections of family traditions too.
Now I may not care where these Italian American specialties developed, but I am interested in why they developed.
Italian families 3 or 4 generations ago cooked up Spaghetti and Meatballs. It probably had its origins in several baked Neapolitan pasta dishes served at religious festivals. Because at that tumultuous time of Italy’s history (they were fighting over the concept of unifying all the regions of Italy into a republic) meat was costly. So these special occasion dishes used meatballs the size of walnuts as opposed to the egg-sized versions we are used to in America.
In short, American-style Italian food is often about abundance and devolved the way it did because of Italian immigrants and their reaction to the food and culture of their new country.
In truth, many Italian immigrants of this era came to America on the brink of starvation. The abundance in this country probably shocked the newly arrived, as did the animosity and fear all too familiar to immigrants of any era. So it only makes sense that their food traditions adapted to their new circumstances. Pastas were dressed with sauce and more sauce. These sauces were made with as many tomatoes as could be shoved in the pot. Meat, instead of being served just three times a year, suddenly appeared as many as three times a day. One sausage in the sauce gave way to many sausages– beef, pork and veal.
As is typical in this country, acceptance into American society and prosperity was often slow in coming for the newly arrived. Still, the men, proud of the comfort they are finally able to provide their family, returned home from the steel mills, stone quarries, and railroads to the family meal that became the center of social life.
Part of this Italian-American lore revolves around some mythical Nonna. She stands in her tiny kitchen wearing her slightly stained apron– its ties barely reaching around her ample bosom. For many, this is the (stereo) typical picture of the Italian woman and her relationship to food and family.
This manufactured ideal permeates America’s vision of Italian home cooking so much so that even I (with no Italian lineage I am aware of) cherish these Italian traditions. The memory of this mythical woman is ingrained into my thinking about what constitutes comfort food, only in my case the mythical Nonna is assumed by a rather Jolly Chef Boyardee!
In the culinary world there may be nothing quite like the endless search for and appreciation of the Italian food scene. Because it links Italian-Americans today to a rather false past, full of romantic notions about the old country and the food traditions of their Italian ancestors. How’s that old joke go? The one about the modern era Italian man who asks his grandfather why he’d left Italy and all its beauty. “Well” the old man answers, “beauty like that is not edible.”
So in honor of that Italian-American tradition celebrating the joy of abundance and the Italian-American immigrants so thankful for it. I bring you typical American-Style Spaghetti and Meatballs. Just like my Nonna never made!
American-Style Spaghetti and Meatballs serves 4 CLICK here for a printable recipe
Adapted from Lidia Bastianich
SERIOUS FUN FOOD
Greg Henry
SippitySup
Brilliant recipe — it always comes out really well. I can’t get Italian sausages where I live, so I used good quality pork sausages and added a little brown sugar, oregano, basil, and crushed fennel seeds. This has become a family favourite in our house.
Yay! GREG
I made this recipe last night, and it was absolutely fabulous … undoubtedly the best cabbage-based dish we’ve ever tasted! Thanks!
I made this the other night and it was spectacular! A little bread, a little wine and it was molto bene.
Wow, this does indeed look comforting, love the sausage and cabbage combo. I’m going to look at your other posts and see what other comfort foods I can discover.
I can think of lots of variations on this recipe, love the idea of layering the cabbage.
You always have some interesting dishes here Greg…thanks!
LL
My new favorite winter vegetable — and how can one go wrong with sausage and mozzarella!
This looks like my dream dish. I think I’ll have to make it before the week is over.
oh dear me … i want to make these sooooo badly and in fact have been looking for this type of cabbage to do just that. this is lovely and would taste mighty good right now in the midst of an ice storm!
this just goes to show you that, Italian though they pretend to be, my parents know NOTHING about Italian food. Because they ahve attempted to serve me spaghetti and meatballs about a gazillion times but never this delicious braised cabbage. I think I need to set them straight.
It does sound like comfort food. This is the first time I’ve thought that eating something like this could sound good even though it’s definitely a winter food. We’re kind of low on that idea around here. 🙂 But I could make an exception…
Your farmer’s market had the most amazing purple and green mustard greens, as well as a curly head of mustard that looked a little like frisee. I had to have them both. Your cabbage looks fab. Lucky you got it home before it poured. I wasn’t so lucky.
Greg, this is a Heavenly Cabbage! Love it. Yes, serious food fun indeedy 🙂
Very hearty and comforting!
Have to admit, I’ve never been a fan of cooked cabbage… but after reading this post and seeing the luscious photos, that is going to change. After all, how can you go wrong with sausage and good mozzarella??
Mouth watering combination of flavours. I have not tried savoy cabbage before but you have inspired me.
this looks amazing!Perfect for cold Sonoma evenings
It’s ‑29 in north central Montana today! I could use a big bowl of this right now!
“I’ve just been waiting for our 80 degree winters to take a quick break” is kind of like saying, “Damn, my back hurts from the weight of all that cash in my wallet” to the rest of the country:)
I can’t wait to try this one, Greg. The sausage and cabbage are something I haven’t tried but it reminds me of another comfort food fav of mine, stuffed cabbage rolls.
Wow this is fabulous! The French also pair green cabbage with sausages — a match made in heaven — but I love your version here so much better! The cheeses and the tomato really give it great flavor. Wonderful recipe and perfect winter meal!
Oh, bookmarking this one for sure!
Oh, how I love savoy cabbage! My mom made it for us often, as a very light alternative to hearty winter dishes, cooked with pork, potatoes, a ton of garlic and celery leaves. Now you have me craving it:)
I am delighted, though, to have a different recipe which uses my favorite cruciferous beastie.
Nothing I love more than cabbage…this looks delicious!
I don’t think I’ve ever seen this recipe, but I know I want to try it. Looks delicious. Sort of like a cabbage lasagna.