Ingredients
- 3/10 cup olive oil, 4 small onions
- 4 clove garlic
- 3 can tomatoes
- 1 cup red wine, and 4 bay leaves
- 2 pound of hot or sweet italian sausages
- 2 pound rigatoni
Preparation
Baking Directions:
1.Cut, against the grain, half-inch slices of beef, using your other hand pressed against the meat as a guide.
2.With the toothed side of a meat mallet, pound each slice of beef to a 1/4-inch thickness.
3.After setting the filling in place, start folding the edge of the meat over the provolone.
4.Then fold the side borders in to overlap the edges of the stuffing.
5.Secure the end flap of the roll with a toothpick.
This sauce is traditionally simmered for hours, until a finger’s width of oil floats on top.
Typically that oil was then reincorporated into the sauce.
In true Italian family style, pass platters of the meat with some sauce spooned over them, and bowls of pasta dressed with the sauce around the table.
Buon appetito.
After the braciole have been simmering in the sauce for about 1 1/2 hours, add 2 pounds of hot or sweet Italian sausages (or a mixture of both), poked all over with a fork and browned.
Prepare meatballs (page 135), brown them as directed, and add them to the pot after the braciole have been simmering for about 2 hours.
When the meats are cooked, transfer them to platters, spoon a little sauce over them, and cover with aluminum foil to keep warm.
Cook 2 pounds rigatoni according to package directions, drain well, and return to the cooking pot.
Add enough of the sauce to coat the rigatoni lightly, season with grated Parmigiano-Reggiano or Pecorino Romano cheese, and transfer the sauced pasta to a large platter.
Pass any remaining sauce and some grated cheese separately.
