One of Disney’s best-loved movies is the 1955 classic Lady and the Tramp, the story of a love affair between a sophisticated uptown cocker spaniel dame and a downtown mutt (mostly schnauzer, I’d guess, but it’s never determined). It’s a canine love story par excellence, and the defining scene takes place at Tony’s, a classic New York City red-sauce joint: chequered tablecloths, candles in chianti bottles, breadsticks and, of course, spaghetti with meatballs. We all know what happens next: the lovers engage with the same strand of pasta and end up mouth-to-mouth, lip-to-lip, kiss-to-kiss. A better metaphor for love I do not know.

Spaghetti with tomato sauce and meatballs

I’m sure that Lady and The Tramp was a heavy influence on the conception of Brutto, the Italian trattoria I opened in Clerkenwell in October 2021. Dogs always welcome …

Prep 15 min
Soak 20 min
Cook 1 hr 15 min
Serves 4

250g stale white bread, crusts removed
250ml milk
300g pork mince (high-welfare, outdoor-reared, ideally)
Flaky sea salt and black pepper
1 tsp ground cinnamonExtra-virgin olive oil
1 large onion, peeled and extremely finely diced
1 large celery stick, peeled and extremely finely diced
1 large carrot, peeled and extremely finely diced
500ml passata
350g dried spaghetti – any decent brand
Lots of grated parmesan, to serve

Break the bread into small chunks, put in a bowl with the milk and leave to soak for 20 minutes. Squeeze dry and set aside.

Put the pork in a large bowl, generously season, then add the cinnamon and squeezed-out bread and mix with your hands until thoroughly combined. With your hands, pinch off pieces of the meatball mix and roll them into small balls – think the size of a gooseberry – and set aside.

Put a good glug of oil in a large, flat-bottomed pan on a low heat, then gently saute the onion, celery and carrot with a little salt and pepper, stirring occasionally, for about 10 minutes – do not let it turn brown. Add the passata and cook, still on a low heat so it reduces slowly, for about 20 minutes, until thickened.

Drop the meatballs into the sauce and leave to bubble gently for about 15 minutes, until they are cooked through. Depending on the size of the pan, if the meatballs aren’t quite submerged, you may need to add a little more passata (or even water) to loosen the sauce a little.

While the meatballs and sauce are simmering, cook the spaghetti in boiling salted water according to the packet instructions, then drain.

Stir the drained pasta into the meatball pan, toss everything together, then taste and adjust the seasoning, if necessary, and stir in a splash more olive oil. Divide between four gorgeous plates, apply lots of grated parmesan and make sure you invite your dogs.