Bella Notte Pasta

Spaghetti with Slow-Roasted Tomato Sauce & Vegan Meatballs
Prep Time 40 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Cuisine: , , ,
Courses: , ,
Difficulty: Intermediate
Description

Few scenes in Disney history are as romantic as the shared plate of spaghetti in Lady and the Tramp. This dish is a heartfelt nod to that moment, with its slow-roasted tomato sauce and tender vegan meatballs setting the stage for warmth and connection. It captures the idea that love can be simple and sincere—just a plate of good food, a starry sky, and someone to share it with.

The film’s Italian-American setting inspires the rustic richness of the sauce and the comforting familiarity of spaghetti. It’s a dish made to be shared, evoking the joy of togetherness and the timeless charm of a candlelit dinner in a back alley trattoria. This course is the heart of the meal, full of flavour and a little magic.

Ingredients
    For the slow-roasted tomato sauce:
  • 800 g cherry tomatoes
  • 1 red onion, finely sliced
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • Salt and pepper ((to taste))
    • For the meatballs:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 400 g tin lentils, drained and rinsed
  • 50 g rolled oats
  • 50 g breadcrumbs
  • 2 tbsp tomato purée
  • 1 tbsp soy sauce
  • 1 tsp dried basil
  • 0.5 tsp smoked paprika
  • Salt and pepper ((to taste))
    • For serving:
  • 400 g dried spaghetti
  • Fresh basil, to garnish
  • Optional: toasted breadcrumbs in place of grated cheese
Instructions
  1. 1
    Roast the tomatoes: Preheat the oven to 160°C (fan) / 180°C / Gas 4. In a roasting tray, combine cherry tomatoes, red onion, garlic, olive oil, tomato purée, oregano, salt, and pepper. Roast for 35–40 minutes until soft and caramelised.
  2. 2
    Make the sauce: Once roasted, transfer everything to a blender or use a stick blender to purée the mixture into a sauce. Adjust seasoning to taste and set aside.
  3. 3
    Make the meatballs: Heat olive oil in a pan and sauté the onion and garlic for 5–7 minutes until soft. In a food processor, combine sautéed onion mixture, lentils, oats, breadcrumbs, tomato purée, soy sauce, basil, paprika, salt, and pepper. Pulse until well combined but still textured.
  4. 4
    Form the mixture into 18–20 small balls. Place them on a lined baking sheet and bake at 180°C (fan) / 200°C / Gas 6 for 20–25 minutes, turning once halfway through.
  5. 5
    Cook the pasta: Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Drain and return to the pan.
  6. 6
    Stir the roasted tomato sauce through the pasta, then plate and top with 3–4 meatballs per person. Garnish with fresh basil and a sprinkle of toasted breadcrumbs, if using.
Read it online: https://grub-club.co.uk/recipe/bella-notte-pasta/