Sunday Sauce With Sausage And Braciole
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Breadcrumbs (fresh)1 cup
Grated Pecorino (finely)1.5 tsps
Crushed Red Pepper Flakes4 tbsps
Olive Oil (divided)1 large
Onion (finely chopped)1 cup
Tomato Paste680 g
Pasta (large tubular)Directions:
1
Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours
2
Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 tablespoons oil in a medium bowl
3
Trim beef slices into 6x2" pieces; season with salt and pepper
4
Sprinkle each slice with about 2 tablespoons breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside
5
Set remaining breadcrumb mixture aside
6
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes
7
Transfer to a large rimmed baking sheet
8
Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes
9
Transfer to baking sheet with sausage
10
Cook reserved braciole in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet
11
Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes
12
Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes
13
Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper
14
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1 1/2 hours
15
Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce
16
Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2 1/2–3 hours longer
17
Season sauce with salt and pepper
18
Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain
19
Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture
20
Remove bones from ribs and remove toothpicks from braciole
21
Serve braciole, ribs, sausage, and remaining sauce with pasta alongside
22
DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature
23
Sauce can be cooked 2 days ahead; cover and chill
24
Gently reheat sauce, covered, before cooking pasta
25
Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours
26
Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 tablespoons oil in a medium bowl
27
Trim beef slices into 6x2" pieces; season with salt and pepper
28
Sprinkle each slice with about 2 tablespoons breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside
29
Set remaining breadcrumb mixture aside
30
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes
31
Transfer to a large rimmed baking sheet
32
Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes
33
Transfer to baking sheet with sausage
34
Cook reserved braciole in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet
35
Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes
36
Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes
37
Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper
38
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1 1/2 hours
39
Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce
40
Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2 1/2–3 hours longer
41
Season sauce with salt and pepper
42
Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain
43
Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture
44
Remove bones from ribs and remove toothpicks from braciole
45
Serve braciole, ribs, sausage, and remaining sauce with pasta alongside
46
DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature
47
Sauce can be cooked 2 days ahead; cover and chill
48
Gently reheat sauce, covered, before cooking pasta