Braciola And Sausage Sunday Gravy Recipes

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SUNDAY GRAVY WITH BRACIOLE



Sunday Gravy with Braciole image

Forget meatballs: Serve this rich tomato sauce with braciole stuffed with salami and provolone.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 14

8 to 12 pieces beef top round, sliced about 1/8 inch thick (about 2 pounds total, roughly 11 by 3 inches per piece)
Kosher salt and freshly ground black pepper
8 ounces sliced provolone
8 ounces sliced salami
1 cup panko
1 cup fresh parsley leaves, chopped
3 tablespoons olive oil
8 cloves garlic, sliced
1 1/3 cups red wine
Four 28-ounce cans Italian tomatoes, crushed or whole
1 cup Parmesan rinds (about 4 ounces)
4 tablespoons tomato paste
Cooked pasta, for serving
Grated Parmesan, for serving, optional

Steps:

  • Arrange each piece of beef with a short edge facing you. Sprinkle with 2 teaspoons of salt. Cut the provolone and salami in half. Cover the entire surface of each piece of meat with 1 1/2 pieces of salami, going up to but not beyond the edges; press down on the salami to adhere to the meat. Lay 1 1/2 pieces of provolone over the salami. (If there is any extra salami or provolone, distribute evenly among the braciole.) Mix the panko and parsley together in a small bowl. Scatter 2 rounded tablespoons down the center of the provolone. Tightly roll the meat away from you, pressing gently to make the rolls as even and uniform as possible. Tie each tightly with kitchen twine (2 or 3 pieces per braciola) or seal by inserting a toothpick to close.
  • Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, add the braciole and cook, turning, until browned all the way around, about 5 minutes. Transfer to a plate.
  • Lower the heat to medium, add the garlic and cook, stirring gently until barely toasted, about 30 seconds. Pour in the wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is reduced by half. Add the crushed tomatoes (if using whole, crush the tomatoes by hand), Parmesan rinds, tomato paste and the browned braciole. Simmer until the sauce is thickened and the braciole are tender, about 4 hours, stirring occasionally to prevent the rinds from sticking to the bottom of the pot.
  • Remove the rinds and discard. Remove the braciole, cutting the strings or removing the toothpicks and discarding. Serve the meat with the pasta or as a separate course. Top with grated Parmesan if desired.

SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS



Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 28

1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces
1 garlic clove, peeled
1 tablespoon freshly grated Pecorino Romano
1 tablespoon chopped Italian parsley
Salt and pepper
1 cup olive oil
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 eggs
1 cup freshly grated Pecorino Romano
1 1/2 tablespoons chopped Italian parsley
1/2 garlic clove, minced, optional
Salt and pepper
2 cups bread crumbs
2 cups lukewarm water
1 cup olive oil
1 pound piece lean beef
1 pound piece lean pork
1 pound hot or sweet Italian sausage
1/2 cup olive oil
4 garlic cloves, peeled
3 tablespoons tomato paste
1/4 cup water
3 (35-ounce) cans San Marzano plum tomatoes
Salt and pepper
Beef or pork braciola, recipe above
Meatballs, recipe above

Steps:

  • Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
  • Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
  • Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
  • Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
  • In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
  • Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
  • Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
  • Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
  • One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
  • To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE



Sunday Sauce with Braciole, Meatballs, and Sausage image

No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.

Provided by Dawn Perry

Categories     Freezer Food     Pasta     Beef     Tomato     Parmesan     Meatball     Sausage     Breadcrumbs     Ground Beef     Oregano     Dinner     Potluck

Yield 6-8 servings

Number Of Ingredients 35

For the sauce:
2 medium onions, cut into 1" pieces
4 garlic cloves, peeled
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
For the breadcrumb mixture:
1 cup finely grated Parmesan
2/3 cup chopped parsley
1/2 cup fine breadcrumbs
3 garlic cloves, finely chopped
For the braciole:
6 slices beef top round (about 1 1/2 pounds total), pounded 1/4" thick
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
For the meatballs and sausage:
1 pound ground beef chuck (20% fat)
2 large eggs
2 tablespoons milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
6 sweet Italian sausages
For assembly:
1 pound pasta, such as spaghetti
Kosher salt
Finely grated Parmesan (for serving)
Special Equipment
Butcher's twine

Steps:

  • Make the sauce:
  • Purée onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
  • Make the breadcrumb mixture:
  • Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
  • Prepare the braciole:
  • Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
  • Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
  • Prepare the meatballs and sausage:
  • Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
  • Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
  • After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
  • To serve:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
  • Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
  • Do Ahead
  • Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.

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