Spaghetti de la Hood: Snoop Dog’s Cookbook

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We know that eating out can be a real money-burner, so an easy way to save money is by cooking at home. It may be more time-consuming, but cooking means leftovers for the rest of the week! And what other recipe book sounds better than “From Crook to Cook” by Snoop Dogg? If you didn’t know, Snoop Dogg and Martha Stewart have been besties for a while now. Taking after her, he hopped on and made his own cookbook. He created recipes from breakfast, lunch and dinner recipes to tailgating hits. Below is Snoop’s take on Spaghetti and meatballs: Spaghetti de la Hood.  

What You’ll Need

  • 1 pound ground sirloin or ground beef  
  • 1 cup dry Italian breadcrumbs
  • 1 tablespoon chopped fresh parsley  
  • 1 tablespoon grated parmesan cheese  
  • 2 teapoon salt  
  • ½ teaspoon black pepper  
  • 1 large beaten egg  
  • ¼ cup olive oil  
  • 1 cup chopped onion  
  • 4 garlic cloves chopped  
  • 2 28-ounce cans whole peeled tomatoes  
  • 1 teaspoon granulated sugar  
  • 1 bay leaf  
  • 1 6-ounce can tomato paste  
  • 1 pound spaghetti  

What You’ll Do

  1. In a large bowl, combine the ground meat, breadcrumbs, parsley, Parmesan, salt, pepper, and beaten egg. Mix well to combine ingredients. Then form 12 ping-pong sized meatballs. And set aside.
  2. With a large Dutch oven on medium heat, add the meatballs. Be careful not to crowd them. Cook for 7-8 minutes turning occasionally, until browned. Once cooked, transfer meatballs to a plate and discard the grease left in the pot.  
  3. Return the pot to medium heat and add your olive oil. Swirl the pot in order to coat the bottom completely.  
  4. Once the pot is hot, add your onion and garlic. Sauté for 4-5 minutes or until the onion is translucent. Stir in tomatoes, sugar, and bay leaf. Taste and adjust salt if needed. Cover the pot and turn the temperature to low. Simmer for 30 minutes.  
  5. Stir in tomato paste. Add your meatballs. Return the mixture to a simmer. Cover the pot and cook for another 30 minutes.  
  6. While your sauce is cooking, bring a large pot of salted water to a boil. Add the pasta. Cook until al dente, a minute less than the package instructions. Then drain the spaghetti and add it to the pot with meatball and sauce. Gently stir to coat the pasta in sauce.  
  7. Eat up! Save the leftovers for the rest of the week.  

Follow @VALLEYMAG on Instagram for more recipes!


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