Taylor Swift’s Go-To Pasta Recipe Is a Game-Changer
If Taylor Swift swears by a recipe for her dinner parties, you know it’s gotta be good. She’s got three go-to dishes, and one of them is Ina Garten’s spaghetti and meatballs. Naturally, I had to try it out.
Growing up in the Midwest, I ate a lot of pasta Mom’s homemade spaghetti sauce, canned ravioli, even a bowl of Spaghetti-Os here and there. These days, I try to keep things a little lighter, but I’ll always have a soft spot for a solid pasta dish. When I found out Taylor’s a fan of this classic Ina Garten recipe, I figured it was worth a shot.
What Makes This Recipe Special?
Taylor shared her favorite dinner party recipes in a 2019 interview, and this one made the cut. It’s from Ina Garten’s Barefoot Contessa Family Style, and let me tell you it’s next-level comfort food. This isn’t your basic jarred sauce and frozen meatballs. The homemade sauce is rich and flavorful, and the meatballs? Perfectly tender.
How to Make Ina’s Spaghetti and Meatballs
If you want to cook like Taylor (or Ina), here’s a quick rundown:
- Make the meatballs. Mix ground beef, pork, and veal with bread crumbs, Parmesan, fresh parsley, egg, and a splash of warm water. Form them into 2-inch balls.
- Cook the meatballs. Brown them in a skillet with a little oil, turning so they get a nice crust.
- Start the sauce. Sauté onions in olive oil, then add garlic, red wine, and crushed tomatoes. Season with salt, pepper, and parsley.
- Simmer it all together. Add the meatballs to the sauce and let them cook through. Serve over spaghetti with extra Parmesan on top.
Why It’s Worth the Effort
Sure, you could heat up a jar of Rao’s and call it a day, but this homemade version has so much more depth. The mix of meats makes the meatballs extra juicy, and the red wine in the sauce gives it that restaurant-quality richness.
Fans of Ina’s cooking rave about this one, calling it “the best spaghetti and meatballs recipe ever.” Some have been making it since the cookbook dropped in 2002!
Pro Tips for an Easier Cook
- Go all beef. Taylor skips the pork and veal for simplicity. Works just as well!
- Use store-bought bread crumbs. No need to make your own.
- Scoop your meatballs. A small cookie scoop keeps them uniform.
- Bake instead of frying. Less mess—just pop them in the oven at 375°F for 20 minutes.
- Save the sauce. It’s great for lasagna, pizza, or any pasta night.
Final Thoughts
This dish is a winner. It’s hearty, flavorful, and definitely worth making for a special meal. I wouldn’t do the full recipe on a busy weeknight, but for a Sunday dinner or a gathering with friends? Absolutely. Plus, now I have a new go-to marinara recipe to use whenever I need a solid red sauce.
If you’re a Swiftie or just a fan of really good pasta, give this one a try. You won’t regret it!
