Macaroni With Meatballs And Braciole In Tomato Sauce

Serves: 5

Jonathan Flatley

1 January 1970

Based on User reviews:

41

Spice

49

Sweetness

51

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2 tbsps

Olive Oil

1 large

Onion (minced)

2.5 cups

Water

1 tbsp

Sugar

1

Salt

680 g

Spaghetti

Directions:

1

In the casserole, heat the oil over moderate heat until hot

2

Add the onions and cook, stirring constantly, until golden

3

Add the water, canned tomatoes, tomato sauce, and tomato paste

4

Add the garlic, basil, sugar, pepper flakes and season with salt

5

Bring to a boil and reduce to a simmer, partially covered, stirring occasionally, for 2 hours

6

Add braciole and meatballs and cook for 20 minutes longer

7

Cook the pasta according to package directions and drain

8

Transfer to a large bowl, add enough sauce to coat and toss to combine

9

Sprinkle with cheese

10

Transfer the meat to a platter and spoon some sauce over it

11

Serve the meat and pasta separately

12

Pat the meat dry and season with salt and pepper

13

In a bowl, combine the stuffing ingredients

14

Season with salt and freshly ground black pepper Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string

15

In a large skillet over moderate-heat, heat the oil until hot

16

Add the meat and cook until it is browned on all sides

17

Transfer to a plate, set aside until ready to add to the sauce

18

Yield: 6 servings Prep time: 35 minutes Cook time: 15 minutes In a bowl mix together (until just combined) the meat, eggs, bread crumbs, cheese, and parsley

19

Season with salt and red pepper flakes

20

Add enough club soda to make a firm but light textured meatball

21

Form mixture into meatballs about the size of an ice cream scoop

22

Chill, covered, until ready to add to sauce

23

Yield: 6 servings Prep time:15 minutes