| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
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(adapted from Flo Pavia, who got it from "Nunny" Pavia of Naples, Italy) |
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This is a meat-based, sweet Southern Italian red sauce, and makes a |
|
lg |
Batch (fills a 10-quart pot). Freezes well. |
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1 |
(29-oz) can Contadina puree |
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1 |
(13-oz) can Contadina paste 1 (13-oz) can whole plum tomatoes, |
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2 |
cloves garlic, crushed 2 Tbl basil, chopped (or dried) 2 Tbl |
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1 |
Tbsp baking soda (optional) BRACIOLE: 1 lb thin-sliced top |
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1 |
egg, beaten |
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1 |
clove garlic, crushed 1 C imported Romano cheese, grated (may |
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2 |
eggs |
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6 |
slices white bread |
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1 |
clove crushed garlic 3/4 C imported Romano cheese, grated 1 Tbl |
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1 |
tsp oregano (dried) salt and pepper to taste |
INSTRUCTIONS
SAUCE:
1 lb sweet Italian sausage 2 to 3 country spare ribs 1 (29-oz) can
Hunts tomato sauce
crushed/seeded braciole (recipe follows) meatballs (recipe follows)
vegetable or olive oil
parsley, chopped (or dried) 1/2 C imported Romano cheese, grated
round, pounded flat
require a little more) 2 Tbl basil, chopped (or 1 Tbl dried) salt and
pepper to taste MEATBALLS:
2 lb extra lean ground beef
3/4 c milk
basil, chopped (or dried) 1 Tbl parsley, chopped (or dried)
Cover bottom of 8-10 qt stainless steel pot with cooking oil about 1/4-inch
deep. Saute spare ribs over low heat while preparing braciole. (Note: if
you do not have stainless, the next best choice is porcelain. A metal pot
will RUIN this recipe.)
Sausage: In skillet, saute sausage until cooked and golden brown (may be
done in water or oil), and drain.
Braciole (makes 4-6 pieces): Pound round steak until very thin and cut into
approx 4x4 or 4x6 inch strips. Place crushed garlic in small bowl, Add egg
and beat lightly. Add basil, parsley, salt and pepper, and grated Romano
(until mixture thickens to paste consistency). Spread mixture onto meat,
roll and tie securely (crochet thread works well). Place rolled meat in
with spare ribs to brown. Be sure to brown meat very, very well.
Sauce: Once meat is very brown, add 2 cloves crushed garlic to oil and
saute just until golden. (Do not overcook or sauce will be bitter.)
Immediately add tomato puree and plum tomatoes. Simmer about 1/2 hour. Add
29 ounces of water, basil, parsley and Romano cheese. Simmer another 1/2 to
3/4 hour. Add tomato paste + equal water, simmer 1 hour. Add tomato sauce
and 1/4 to 1/2 amount of water, simmer 1 hour. If sauce tastes at all
bitter, add about 1 Tbsp baking soda and simmer an additional 15-30
minutes. (Optional: add a whole carrot with first tomato ingredients, which
will also cut the acidity.)
Meatballs (makes 24): While sauce is cooking--rub mixing bowl with crushed
garlic. Add meat, beaten eggs and seasonings. Dip bread slices into milk
and squeeze out excess. Crush into meat mixture. Mix all ingredients well,
roll into desired sized balls, and broil just until nicely browned. Drain
and add to sauce mixture.
Posted to rec.food.recipes by Rona Watts <rw1v+@andrew.cmu.edu> on Mar 9,
1994.
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