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Cook Like A Gangster: Make Spaghetti And Meatballs Like The Doggfather

Stirring a pot of extra-long noodles with one hand and holding a joint in the other, Snoop adds the ghetto to spaghetto. The Dogg takes a classic mobster recipe from the Godfather’s cookbook and show the mafia how to make spaghetti and meatballs like The DoggFather.

Snoop Dogg’s Spaghetti de la Hood serves as a shout-out to his homies. To cook like a gangster, one needs to understand that things are made a little different in the hood. While some prepare the sauce and pour it over the pasta and add the meatballs separately, “we ain’t got time for all that,” the Doggfather writes in his recipe book From Crook to Cook. Damn straight!! Work smarter, not harder, right!? This is ghetto gourmet at its best.

Take this drink and hit this weed

If you living the American Dream, then 19 Crimes Cali Red is the be-all-end-all wine to pour with a plate of Spaghetti de la Hood. For those who don’t, give praise and keep it real Dogg! SUPPORT LOCAL!!

As for the weed, exercise your freedom of choice. A joyful life is an individual creation that cannot be copied from a recipe.

If pasta is not your thing, you can make tacos with a soft touch like Snoop Dogg.

Spaghetti a la Snoop

Recipe by From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s KitchenCourse: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




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  • 1 lb ground sirloin

  • 1 cup dry Italian bread crumbs

  • 1 Tbsp chopped fresh parsley

  • 1 Tbsp grated Parmesan cheese, plus more for serving

  • 2 tsp salt, plus more for salting water

  • 1/2 tsp cracked black pepper

  • 1 large egg, beaten

  • 1/4 cup olive oil

  • 1 cup chopped onion

  • 4 garlic cloves, chopped

  • 2 (28-oz) cans whole peeled tomatoes

  • 1 tsp granulated sugar

  • 1 bay leaf

  • 1 (6-oz) can tomato paste

  • 1 lb spaghetti


  • In a large bowl, combine the ground sirloin, bread crumbs, parsley, Parmesan, salt, pepper, and beaten egg. Mix well to combine the ingredients.
  • Form the meat mixture into 12 ping-pong size balls. Set aside.
  • Place a large Dutch oven over medium heat. When the pot is hot, add the meatballs, being careful not to crowd them.
  • Cook for 7 to 8 minutes, turning occasionally until browned. Using a slotted spoon, transfer meatballs to a plate. Discard the grease in the pot.
  • Return the pot to medium heat and add the olive oil. Swirl the pot to coat the bottom completely.
  • Once the pot is hot, add the onion and garlic. Sauté for 4 to 5 minutes until the onion is translucent. Stir in the tomatoes, sugar, and bay leaf. Taste and adjust the salt, as needed. Cover the pot and turn the heat to low. Simmer for 30 minutes.
  • Stir in the tomato paste. Add the meatballs. Return the mixture to a simmer. Cover the pot and cook for 30 minutes more.
  • While the sauce cooks, bring a large pot of heavily salted water to a boil over high heat. Add the pasta. Cook until al dente, about 1 minute less than package directions.
  • Drain spaghetti and add it to the pot with the meatballs and sauce. Gently stir to coat the pasta in the sauce.
  • Serve the spaghetti and meatballs with a side of weed, straight from da bong!

Recipe Video

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