Sunday dinner with the Scottos: Spaghetti, more

The Scottos are back to plate their signature Sunday sauce over spaghetti with a side of savory garlic bread. The family, owners of New York-based Fresco by Scotto, shares the Italian staple, complete with meatballs and sausages in a tomato basil sauce.

Spaghetti with meatballs and sausages
Servings:

Makes 8 to 10 servings

Ingredients

    • 1/2 cup extra virgin olive oil
    • 1 pound sweet Italian sausage
    • 1 pound hot Italian sausage
    • 1 cup dry red wine
    • 2 tablespoons finely diced garlic
    • 2 onions, diced
    • 1 cup diced pancetta
    • 1 tablespoon crushed red pepper
    • 2 large (28 ounces) cans Italian plum tomatoes
    • 1 cup chopped fresh basil
    • 2 pounds cooked meatballs (see recipe)
    • 2 pounds spaghetti pasta
    • 1/2 cup grated Parmesan cheese for topping

Preparation

Baking Directions:

1. In a large pot over medium heat, heat the oil and sauté the sausages until brown, about 10 minutes. Remove the meat from the pan and set aside. Keep the pan over medium heat. Deglaze the pan by adding ½ cup of the wine and scraping up the bits. 2. In the same pot, add the garlic, onions, pancetta and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. Add the remaining ½ cup of red wine and cook until the mixture is reduced. Add the tomatoes and simmer covered for 1 hour over low heat. 3. Add the basil, sausages and meatballs to the tomato sauce, and simmer covered again for 1 hour over low heat. 4. In a large pot of boiling, salted water, cook the spaghetti pasta according to package directions until al dente. Drain the pasta, toss it with the Sunday sauce, top with the sausages, meatballs and parmesan cheese; serve immediately.

Meatballs
Servings:

Makes 8 to 10 servings

Ingredients

    • 2 slices white bread soaked in a half cup milk
    • 1 pound ground beef
    • 1 pound ground veal
    • 1 pound ground pork
    • 1 cup finely chopped onions
    • 3 tablespoons chopped fresh parsley
    • 2 eggs
    • 1/2 cup grated Parmesan cheese
    • 1 pound provolone cheese, diced
    • 1/2 teaspoon finely chopped garlic
    • Salt and freshly ground black pepper
    • 1 cup olive oil

Preparation

Baking Directions:

1. In a medium bowl, mix the ground beef, veal, pork and bread then mix in the onions, parsley, eggs, parmesan and provolone cheese, and garlic. Add salt and pepper. If the mixture is dry, add ½ cup of cold water and mix well. Roll the mixture into about 12 to 15 medium size meatballs. 2. In a large sauté pan, heat the olive oil and add the meatballs, sauté over medium to high heat until meatballs are brown on all sides, about 10 to 15 minutes. Remove and set aside.

Garlic bread
Servings:

Makes 8 to 10 servings

Ingredients

    • 8 tablespoons salted butter, softened
    • 1/4 cup finely grated Parmigiano Reggiano
    • 4 tablespoons extra virgin olive oil
    • 2 large cloves garlic, finely minced
    • 1 medium loaf Italian bread
    • Salt and freshly ground black pepper

Preparation

Baking Directions:

1. Heat the oven to 350 degrees Fahrenheit. 2. In a large bowl, combine the butter, Parmigiano Reggiano, olive oil and garlic, and season with salt and pepper to taste. Blend with a fork but don't overdo it or the butter will separate. 3. Cut the loaf of bread into 1-inch-thick slices. Spread the butter cheese mixture on both sides of each slice of bread. Wrap the bread in foil and place on a baking sheet. Heat in oven for about 10 minutes, then open the foil to make the loaf crispy, cook about 5 more minutes.

Sgroppino float
Servings:

Makes 1 serving

Ingredients

    • 1 tablespoon raspberry syrup
    • 2 scoops lemon ice cream
    • 1 cup sparkling wine (Prosecco, Asti Spumante or Champagne) or ginger ale

Preparation

Baking Directions:

Pour the raspberry syrup into an ice cream soda glass, add the ice cream, and pour in sparkling wine to fill.

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