Jessica makes spaghetti and mini meatballs from Scott Conant’s new cookbook ‘Peace, Love, and Pasta’


Jessica is a enormous admirer of the Foods Network, and she a short while ago had a likelihood to chat with celeb chef Scott Conant, who is a staple on the channel.

The two talked about how he acquired into cooking, his initially appreciate (baseball) and, of course, his new cookbook.

Jessica says the recipes in “Peace, Appreciate, and Pasta” are genuine, but available to the house cook.

Just after their chat, Jessica produced Scott’s rendition of the traditional spaghetti and meatballs.

Comply with the recipe down below, and enjoy how Jessica will make a 50 percent version of the recipe at house.

This segment aired on California Cooking with Jessica Holmes Episode 109.

Maccheroni with Polpettine and Neapolitan Tomato Sauce, courtesy of Scott Conant, serves 6

Elements for the Neapolitan Tomato Sauce, can make 5 to 6 cups

  • 8 ounces of beef chuck, lower in 2-inch pieces
  • ½ medium white onion, sliced into 50 {360b77390d3b501f28d512711fff3ff304cdc746cba3d90087032f6c3ab1e72f}-moons
  • 1 clove of garlic, thinly sliced
  • 2 celery stalks, sliced
  • 1 teaspoon of crushed purple pepper
  • 1 tablespoon of dried oregano
  • 10 plum or Roma tomatoes, quartered
  • 1 (15-ounce/430 g) can of puréed tomatoes
  • Kosher salt and freshly ground black pepper
  • 5 fresh new basil leaves


  1. Put the chuck beef, onion, garlic, celery, crushed red pepper and oregano in a large Dutch oven about medium heat, and roast uncovered until the meat is browned, 6 or 7 minutes. Incorporate the plum tomatoes and cook for an extra 30 minutes, stirring sometimes so the sauce does not melt away on the bottom of the pot. Include the canned tomatoes and salt and pepper to flavor and prepare dinner for yet another hour, stirring occasionally. Stir in the basil and cook dinner for an added 5 minutes.
  2. Take out from heat and purée the sauce applying both a meals mill or a meals processor, and season with salt and pepper. Provide promptly, or retail outlet in the fridge until eventually ready to use. (The sauce can keep in the refrigerator for about a 7 days, or up to one month if frozen in an airtight container.)

Substances for polpettine, helps make about 120 meatballs

  • 2 kilos of prime beef chuck, ground
  • 2 tablespoons of chopped refreshing flat-leaf parsley
  • 2 slices of white bread, soaked in milk for 10 minutes, squeezed, and chopped (about ¾ cup)
  • 1/3 cup ricotta cheese
  • 1 teaspoon of chopped garlic
  • 3 tablespoons of grated Parmigiano-Reggiano cheese
  • 1 teaspoon of dried oregano
  • 2 big eggs
  • Kosher salt and freshly floor black pepper


  1. Set the floor chuck, parsley, soaked white bread, ricotta, garlic, Parmigiano, oregano and eggs in a big bowl and blend effectively with a wooden spoon, or with your palms making use of foods-secure gloves. Year with salt and pepper. (You can also take a look at prepare dinner a small patty to style for seasoning and alter from that.)
  2. Scoop out a tiny quantity of meatball mixture and roll into modest balls, about the dimensions of the suggestion of your thumb. Retailer on parchment-lined baking sheets in the fridge until eventually chilled all the way by (about 1 hour), then prepare dinner in accordance to the directions at proper.

For serving

  • Kosher salt
  • 1 recipe Maccheroni
  • 6 tablespoons of unsalted butter
  • 6 tablespoons of further-virgin olive oil
  • 1 recipe of uncooked polpettine
  • 1 recipe Neapolitan tomato sauce
  • ¾ cup of grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  1. Provide a substantial pot of intensely salted water to a boil. (The h2o need to have the salinity of broth.)
  2. While you wait around for the h2o to boil, in a significant pan, heat 3 tablespoons of the butter and 3 tablespoons of the oil, then include the polpettine in a solitary layer and sauté them right until warmed by and browned. Spoon the polpettine into a independent 6- to 8-inch-deep pan (you can use the pan that the tomato sauce was cooked in, if significant more than enough), increase the sauce, and simmer for 5 minutes.
  3. Insert the pasta to the pan and prepare dinner right until just shy of al dente (about 75 p.c performed), about 3 minutes. Clear away and reserve at the very least 1 cup of the pasta cooking drinking water, then drain the pasta. (Do not rinse it.)
  4. Enhance the heat under the sauce to medium-superior, then incorporate the pasta to the pan along with some of the pasta cooking drinking water, a several tablespoons at a time. Stir to completely coat the pasta with the sauce when you shake the pan, the sauce and pasta should really go alongside one another.
  5. Take out from warmth, incorporate the cheese, the remaining 3 tablespoons butter and 3 tablespoons olive oil, and toss until entirely included. Season with salt and pepper to taste and provide quickly.

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