Sunday Sauce With Braciole, Meatballs, And Sausage

“This dish featuring sausages, meatballs, and braciole in sauce is perfect for feeding a big crowd. You can make the sauce in advance
since it freezes well.”

Serving: 6–8 servings

Ingredients

2 medium onions, cut into 1″ pieces

4 garlic cloves, peeled

1/4 cup olive oil

1 1/2 tsps. kosher salt, divided

2 tbsps. tomato paste

2 tsps. dried oregano

1 tsp. crushed red pepper flakes

2 (28-oz. ) cans whole peeled tomatoes, crushed

3 (packed) cups basil leaves

1/2 tsp. freshly ground black pepper

1 cup finely grated Parmesan

2/3 cup chopped parsley

1/2 cup fine breadcrumbs

3 garlic cloves, finely chopped

6 slices beef top round (about 1 1/2 lbs. total), pounded 1/4″ thick

1 1/4 tsps. kosher salt, divided

3/4 tsp. freshly ground black pepper, divided

2 tbsps. olive oil, divided

1 lb. ground beef chuck (20% fat)

2 large eggs

2 tbsps. milk

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 tbsps. olive oil, divided

6 sweet Italian sausages

1 lb. pasta, such as spaghetti

Kosher salt

Finely grated Parmesan (for serving)

Butcher’s twine

Direction

Prepare the sauce: In a food processor, puree the garlic and onions till finely very chopped.

On medium-high heat, heat oil in a big heavy ovenproof pot or Dutch oven. Cook half tsp. salt and the onion mixture for 10-12 mins while mixing
frequently until the bits on the bottom are starting to brown and the liquid is evaporated. Put in red pepper flakes, oregano, and tomato paste; cook and
stir for approximately 2 mins until the color is slightly darker. Pour in half cup water; cook while scraping up the brown bits in the pot bottom. Mix in a cup of water and the tomatoes with the juices to blend. Mix in basil then sprinkle the remaining tsp. of salt and pepper; simmer to season. Keep warm
while mixing from time to time until use.

Prepare the breadcrumb mixture: In a medium bowl, mix garlic, cheese, breadcrumbs, and parsley.

Make the braciole: Preheat the oven to 300 degrees F. On a work surface, lay the beef flat then sprinkle with half tsp. pepper and 3/4 tsp. salt to season. Evenly scatter half cup of the breadcrumb mixture. One at a time, roll the beef up beginning at the short end then secure with butcher’s twine by binding in a few places. Sprinkle a quarter tsp. pepper and the remaining half tsp. salt on the braciole.

On medium-high heat, heat a tbsp. of oil in a big skillet. In batches, cook the braciole for approximately 8 mins each batch until all sides are brown,
turning from time to time, put in the remaining tbsp. of oil in the pan as necessary.

Prepare the sausage and meatballs: In a medium bowl, use a fork to mix the remaining 1 1/4 cup breadcrumb mixture, ground beef, pepper, eggs, salt, and milk; form into a dozen of 1 1/2-inch ball.

The sausages, meatballs, and braciole can be prepared three days in
advance then submerged in sauce; cover and chill or freeze for up to three
months.

Heat a tbsp. of oil in the reserved skillet. Cook meatballs in batches for
around 8 mins each batch until all sides are brown, turning from time to
time; move to a plate. Cook sausages in batches for approximately 8 mins on
each batch until all sides are brown, turning from time to time, put in the
remaining tbsp. of oil in the pan as needed.

Lower the sausages and meatballs gently in the sauce using tongs once the
braciole has baked for 1 1/2 hours; cover the pot. Keep baking for another
25-30 mins until the sausages and meatballs are thoroughly cooked and the
braciole is very tender.

In a big pot, cook pasta until al dente while mixing from time to time in
boiling salted water. Move the braciole, meatballs, and sausages to a platter;
discard the strings from the braciole. Scoop warm sauce on top.

Drain and mix the pasta with a little or the amount of sauce that you prefer;
add parmesan on top to serve.

You can make the sauce three days in advance; cover then chill or freeze
for a maximum of six months.

Nutrition Information