- 1 tablespoon olive oil
- 1 pound sweet Italian fennel sausage, cut into links
- 11 to 12 ounces boneless pork ribs
- Meatballs, recipe below
- Braciole, recipe below
- 3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar, added
- 2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar, added
- 2-6 ounce cans of tomato paste
- 3 whole garlic cloves, minced
- 1 large yellow onion, diced
- 1 teaspoon crushed red pepper
- 1 bay leaf
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon each salt and black pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1 pound grass-fed ground beef
- 1 pound pasture-raised ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dried Italian seasoned bread crumbs
- 1/2 cup water
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh, flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 teaspoon each salt and black pepper
- 1 pound beef top round, flank steak or strip steak, pounded thin
- 2 teaspoons olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped shallots
- 1/2 cup dried Italian seasoned bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 large clove garlic chopped finely
- Salt and Pepper to taste
- String (butcher’s twine) to secure the rolls
- 1 pound of pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 7-8 fresh basil leaves, thinly sliced
To make the Braciola:
Lay the meat out on aboard. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.
In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignoli, if using, and salt and pepper to taste.
Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure it with kitchen string.
Preheat the oven to 375 degrees F. Line two baking sheets with aluminum foil (for easy clean up) and coat them with olive oil cooking spray. Place the sausage links on one baking sheet. The second baking pan is for the meatballs.
In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook 4 to 5 minutes on each side or until browned all over. Place on a clean plate.
Add the Braciola and brown them on all sides. Transfer to the plate with the pork and cover with foil to keep warm.
Add the onion and garlic to the pot and cook 3 to 5 minutes, until softened. Add the tomato paste. Fill the empty paste cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.
Pour in all the tomatoes and fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper – parsley), the pork ribs, and the sausage. Bring to a boil; reduce to a low simmer and cook for about 1 hour, stirring occasionally.
Add the cooked meatballs and Braciola to the gravy, after it has simmered for one hour. Simmer for an additional 3 to 4 hours (if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.
In the meantime, cook the pasta in salted water until al dente. Once cooked, drain and add the gravy. Sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.
Add the water to the bread crumbs, mix well, and let sit for a few minutes. Place the meat in a large bowl. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with salt and pepper and add to the meat mixture. Add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch ball. Two pounds of meat should make about 18 to 20 meatballs. Place the meatballs on the foil-lined baking sheet.
Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Cover and keep warm.
Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking. Add the sausage to the gravy when the pork ribs are added.
Dorothy's New Vintage Kitchen
December 20, 2021 at 11:44 am
This is definitely a “ritual” recipe! Enjoy the process!
December 21, 2021 at 5:35 am
Ah, not gravy we’ve heard about but the whole thing looks delicious.
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Karen (Back Road Journal)
December 25, 2021 at 9:50 am
One of our favorite dishes to serve when we have a large dinner party. I haven’t made braciola recently…thanks for the reminder. Have a wonderful Christmas Day,