Sunday Gravy With Braciole Recipes

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE

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.

SUNDAY GRAVY

Steps:

• In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.
• Braciole (Stuffed Meat Rolls): Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.
• Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.

BRACIOLA AND SAUSAGE SUNDAY GRAVY

Steps:

• Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
• Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
• In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
• For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
• To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
• Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
• Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.

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

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.

BEEF BRACIOLE

Steps:

• Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
• Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
• Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
• To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.