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


Jessica is a huge Food Network fan, and she recently had the chance to chat with Celebrity Chef Scott Conant, who is a staple of the chain.

The two talked about how he got to cooking, his first love (baseball) and, of course, his new cookbook.

Jessica says the recipes for “Peace, Love, and Pasta” are authentic, yet accessible to the home cook.

After their conversation, Jessica did Scott’s interpretation of classic spaghetti and meatballs.

Follow the recipe below and watch how Jessica makes a half version of the recipe at home.

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

Maccheroni with polpettine and Neapolitan tomato sauce, courtesy of Scott Conant, serves 6

Ingredients for the Neapolitan tomato sauce, makes 5 to 6 cups

  • 8 ounces of beef chuck, cut into 2-inch pieces
  • ½ medium white onion, sliced ​​into half moons
  • 1 garlic clove, thinly sliced
  • 2 stalks of celery, sliced
  • 1 teaspoon of crushed red pepper
  • 1 tablespoon of dried oregano
  • 10 Italian tomatoes or Roma tomatoes, cut into wedges
  • 1 can of 430 g (15 ounces) tomato puree
  • Kosher salt and freshly ground black pepper
  • 5 fresh basil leaves


  1. Place the chuck, onion, garlic, celery, crushed red pepper and oregano in a large Dutch oven over medium heat and roast, uncovered, until the meat is golden, 6 or 7 minutes. Add the Italian tomatoes and cook for another 30 minutes, stirring occasionally so that the sauce does not burn at the bottom of the pan. Add the canned tomatoes, season with salt and pepper to taste and cook for another hour, stirring occasionally. Stir in the basil and cook for an additional 5 minutes.
  2. Remove from the heat and mash the sauce using a grinder or food processor, and season with S&P. Serve immediately or store in the refrigerator until ready to serve. (The sauce can keep in the refrigerator for about a week, or up to a month if frozen in an airtight container.)

Ingredients for the polpettine, for about 120 meatballs

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


  1. Put the ground chuck, parsley, soaked white bread, ricotta, garlic, parmesan, oregano and eggs in a large bowl and mix well with a wooden spoon, or with your hands using gloves food security. Season with salt and pepper. (You can also test cooking a small patty to taste for seasoning and adjust from that.)
  2. Take a small amount of the meatball mixture and roll them into small balls, about the size of the tip of your thumb. Store on parchment-lined baking sheets in the refrigerator until completely chilled (about 1 hour), then bake according to directions on the right.

To serve

  • Kosher salt
  • 1 Maccheroni recipe
  • 6 tbsp unsalted butter
  • 6 tablespoons extra virgin olive oil
  • 1 raw polpettine recipe
  • 1 recipe of Neapolitan tomato sauce
  • ¾ cup grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  1. Bring a large pot of very salted water to a boil. (The water should have the salinity of the broth.)
  2. While waiting for the water to boil, in a large saucepan, heat 3 tablespoons of butter and 3 tablespoons of oil, then add the polpettines in a single layer and sauté until they are are warm and golden. Pour the polpettine into a separate 6-8 inch deep pan (you can use the pan the tomato sauce was cooked in, if it’s large enough), add the sauce and simmer for 5 minutes.
  3. Add the pasta to the pan and cook until lightly al dente (about 75 percent cooked), about 3 minutes. Remove and reserve at least 1 cup of the pasta cooking water, then drain the pasta. (Do not rinse it.)
  4. Increase the heat under the sauce to medium-high, then add the pasta to the pan with a little pasta cooking water, a few tablespoons at a time. Stir to completely coat the pasta with the sauce; when you shake the pan, the sauce and the pasta should move together.
  5. Remove from the heat, add the cheese, the remaining 3 tablespoons of butter and 3 tablespoons of olive oil and mix until completely incorporated. Season with salt and pepper to taste and serve immediately.

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