Is there a dish in the world that exhibits American comfort food more than spaghetti with meatballs?
I hear you man. It's probably my favorite. The spaghetti, tomato sauce and meatballs are amazing to have any day of the week!
Darn straight!  And there's a reason I said "American."  Though it may be inspired by Italian dishes, it was Italian-American immigrants that came up with the dish.
Really? That's pretty funny. I knew that Italian writers will mock the dish and say it's not really Italian. In Italy it's made only with an egg based pasta. Have you ever had the real stuff?
The "real stuff" is the American stuff.  But I know you can't order spaghetti and meatballs in Italy.  You can order spaghetti and a bolognese stew which are the two components, but you can't order them mixed together.
Wow, who would have thought? My favorite is probably a baked pasta dish from Apulia that adds mortadella, or salami and baked with rigatoni, tomato sauce, and mozzarella. All this wrapped up into a pastry.
Now that does sound tasty!  I'd certainly like to try that some time!  Can't have spaghetti and meatballs every day, you know?
Italian cuisine
Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and
Spaghetti with meatballs
Spaghetti and meatballs or spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs.
History.
It is widely believed that spaghetti and meatballs was an innovation of early 20th-century Italian immigrants in New York City. The National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s.
Italian writers and chefs often mock the dish as pseudo-Italian or non-