Mangia Bene Pasta
Italian-American Meat and Tomato Sauce
"Red Gravy"
(Makes about 2 quarts)
Braciole:
1 pound very thinly sliced boneless beef round
Olive oil
Salt and pepper
2 tablespoons Italian flavored bread crumbs
1 large garlic clove, finely chopped
1/4 cup grated pecorino romano
2 tablespoons chopped parsley
1 hard-boiled egg, coarsely chopped (optional)
Sauce:
2 tablespoons olive oil
1 pound country-style spare ribs
1 pound sweet Italian sausage
2 to 3 garlic cloves, minced
Generous pinch of crushed red pepper flakes
3 (28 ounce) cans whole Italian tomatoes or crushed tomatoes
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper
2 cups water, divided
Meatballs:
8 ounces ground beef
8 ounces ground pork
1/2 cup Italian flavored bread crumbs
2 eggs
1 teaspoon finely minced garlic
1/2 cup grated Parmesan or pecorino cheese
2 tablespoons chopped fresh parsley
Salt and pepper
2 tablespoons olive oil
Sauce:
2 tablespoons olive oil
1 pound country-style spare ribs
1 pound sweet Italian sausage
2 to 3 garlic cloves, minced
Generous pinch of crushed red pepper flakes
3 (28 ounce) cans whole Italian tomatoes or crushed tomatoes
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper
2 cups water, divided
To make the braciole:
Lay the beef slices on a work surface.
Brush each piece with olive oil and season with salt and pepper.
Evenly spread the bread crumbs, garlic, cheese, parsley, and optional egg over the meat.
Roll up each piece like a sausage.
Secure closed with a toothpick or tie with kitchen string. Set aside.
To make the meatballs:
Combine all the meatball ingredients except the olive oil.
Form the mixture into 2-inch balls. (Hands rinsed with cold water prevent excessive sticking.)
Heat the oil in a large skillet.
Add the meatballs and brown them well on all sides.
Transfer the meatballs to a plate.
To make the sauce:
Heat oil in a large pot over medium heat.
Pat the pork dry and place in the pot.
Cook, turning occasionally, until well browned on all sides.
Transfer the pork to a plate.
Place the braciole in the pot and brown on all sides.
Remove and set aside with the pork.
Place the sausages in the pot and brown on all sides.
Remove and set aside with the braciole and pork.
Drain off excess fat, leaving about 2 tablespoons in the pot.
If you are using whole tomatoes, put them in a bowl and crush them with your hands.
Add the garlic and red pepper; cook 30 seconds.
Add the crushed tomatoes, tomato paste, oregano, basil, salt and pepper.
Stir in 1 cup of water.
Add the braciole and pork ribs (the sausage and meatballs will be added later.)
Bring the sauce to a low simmer. Cook over low heat, stirring occasionally, for 2 hours.
If the sauce gets too thick, add a little more water.
When the sauce has cooked for 2 hours, add the sausage and meatballs.
Cook for another 30 minutes, or until the sauce is thick and the meat is tender.
Remove all the meat from the sauce.
Toss the sauce with your favorite pasta.
Serve the meat alongside, as a second course with a salad or vegetable, or reserve for another day.