Chef notes
This recipe is the glue that binds my family together. We spend time together prepping this dish, and after it's cooked we sit and enjoy the meal. We like to serve the sauce over a big plate of fusilli with fresh ricotta cheese and a great loaf of bread. Sunday sauce is even better when there are leftovers on Monday!
Technique tip: All of the meats need to be browned before adding to the sauce.
Swap option: The braciola can be made with beef, veal or chicken. You can add so many different items to the stuffing, such as spinach, pignoli nuts, provolone cheese, ham and more. You can also use any type of pasta.
Special equipment: A very large sauce pot big enough to hold all of the meats as well and the cans of tomato. You'll also need butcher's twine.
Ingredients
- 1/2 pound mild Italian sausage
- 1/2 pound ground pork
- 1 pound ground beef
- 1 onion, finely minced
- 6 ounces panko breadcrumbs
- 3/4 ounce garlic, finely chopped
- 2½ teaspoons salt
- 1 cup grated pecorino
- 1 cup grated Parmigiano-Reggiano
- 1 cup milk
- 4 eggs
- 1 (3¾-pound) boneless pork shoulder, cut into 6 pieces
- 3/4 cup extra-virgin olive oil
- 1 cup garlic cloves, finely minced
- 2 cups panko breadcrumbs
- 4 hard-boiled eggs, grated
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup Italian parsley, finely chopped
- 1/2 cup toasted pine nuts
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups extra-virgin olive oil
- 1 rack baby back ribs, cut into individual ribs (12-13 pieces)
- salt and freshly ground black pepper, to taste
- 12 large links mild Italian sausage
- 1 large white onion, chopped
- 7 cloves garlic, sliced thin
- 1 pint red wine
- 6 (28-ounce) cans crushed San Marzano tomatoes
- 3 tablespoons salt
- 1 quart water
- 2 tablespoons freshly ground black pepper
- 4 Calabrian chili peppers
- 2 pounds dry long fusilli
- 1/2 cup salt, for the water
- grated Parmigiano-Reggiano
Preparation
For the meatballs:
In the bowl of a stand mixer fitted with a paddle attachment (a cold mixer bowl works best), add all the ingredients and mix on low speed until homogenous.
Roll the meat mixture into 2-ounce balls and reserve.
For the braciola:
1.Lay each slice of pork shoulder on a cutting board lined with plastic wrap.
2.Pound each until they are 1/2-inch thick. Reserve in fridge.
3.In a large sauté pan set over medium heat, add 3/4 cup of extra-virgin olive oil.
4.Add garlic to the pan and mix well, being careful to not brown. When aromatic and tender add breadcrumbs and toast until light golden brown and crispy. Remove from the heat and add to a mixing bowl.
5.To the bowl with the breadcrumbs, add grated eggs, cheese, parsley and pine nuts. Mix well and reserve.
6.Bring the pounded pork shoulder back to the cutting board and lay each piece out individually. Season each piece with salt pepper on both sides. Fill each piece with a 1/2 cup of the filling mixture.
7.Roll each piece up around the filling. Then secure with butcher twine.
For the sauce:
1.In a large pot, add the extra-virgin olive oil over moderate heat.
2.Add the Braciola and caramelize all sides of each piece. Reserve on a resting rack.
3.Season the baby back ribs with salt and pepper. Add the ribs to the same pot and caramelize on all sides. Then reserve on a resting rack.
4.Add sausage links to the same pot and caramelize on all sides. Then reserve on a resting rack.
5.Add the meatballs to the same pot and caramelize on all sides. Then reserve on a resting rack.
6.Add the onion and garlic to the same pot and cook over moderate heat until tender.
7.Add the red wine to the same pot and scrape the bottom to combine all the goodness and drippings from the meats. Add the cans of tomato, Calabrian chili peppers and the water, bring to a boil then reduce to a simmer.
8.Add all the meats back into the pot of tomato sauce. Make sure the pot is set to a light simmer, then cover. Simmer for about 5 hours (stirring occasionally).
To serve:
1.In a separate large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente.
2.Prepare two large platters, one for the meats and one for the pasta.
3.Transfer all the meats to the serving platter.
4.Add the cooked pasta to the other platter, cover with sauce and toss. Sprinkle freshly grated Parmigiano-Reggiano over everything and enjoy!
