Sunday dinner with the Scottos: Spaghetti, more

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.

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.

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.

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