Rec: Italian Sunday Dinner
Sauce
1 lb. piece of lean beef in chunks (eye of round)
1 lb. piece of pork (loin) in chunks
2 lb. hot or sweet Italian sausages, sliced in chucks
1/2 cup olive oil
4 garlic cloves, peeled
1 can tomato paste
1/4 cup water
3 35-oz. cans imported Italian plum tomatoes (San Marzano), hand crushed, reserving juice
salt
pepper
1 tbls. dried oregano
1 tbls. dried marjoram
1 tbls. dried basil
2 tsp. dried rosemary
1 tsp. fennel seeds
1 tsp. hot pepper flakes
1 tsp. dried thyme
1/8 tsp. allspice
dry chianti
8 additional cloves garlic, minced
1 recipe Beef Braciola (see below)
1 recipe Meatballs (see below)
Allow meat to dry. Heat oil in large pot, add garlic and toss to coat.
Cook beef and pork a few pieces at a time, turning frequently until nicely browned on all sides, about 5 minutes to a piece. Remove from pan and continue until all meat is browned.
When garlic begins to brown, discard.
Combine tomato paste and water and stir into the oil. Cook, stirring constantly for 2-3 minutes. Stir in the tomatoes and juice and bring to a simmer. Using a tomato can, add 1 can of cold water and 1 can of red wine (or more if you like). Return to simmer.
Add beef and pork to pot, spices, salt, and pepper, and additional minced garlic. Bring to a boil and allow to boil for 5 minutes.
Lower heat and cover the pan. Simmer, stirring occasionally, for 3 hours. If sauce becomes too thick, add water, 1/4 cup at a time.
One hour before sauce is ready, add braciola. 1/2 hour before sauce is ready, add sausage. 20 minutes before sauce is ready, add meatballs.
Remove meat from sauce. Serve the sauce over pasta and pass the meat separately. Add antipasti, Italian bread or garlic bread, salad, and chianti and call mamma to the table.
Beef Braciola
1 pound bottom round, cut into 1/4-inch slices
3 garlic cloves, peeled and minced
2 tabl. freshly grated pecorino romano cheese
1 tabl. chopped Italian parsley
1 cup olive oil
Pound the slices into thin sheets between waxed paper.
Combine garlic, cheese, and parlsey. Sprinle evenly on the slices. Season with salt and pepper.
Roll the meat up into little cigars, keep firmly closed with kitchen string or skewers (toothpicks).
Heat oil on high heat in a large saute pan. Add the rolls and fry, turning frequently, for about 6 minutes or until evenly browned. Remove to platter.
Meatballs
1 lb. ground lean beef
1/2 lb. each ground veal and pork
2 large eggs
1 cup freshly grated pecorino romano cheese
3 tbls. finely minced Italian parsley
2 cloves garlic, finely minced
2 cups bread crumbs, from high-quality Italian bread left out 2-days to dry. Process in food processor to crumbs.
2 cups lukewarm beef stock
salt, pepper
Combine meats in a large bowl. Add eggs, cheese, parsely, garlic, salt, and pepper. Using hands, blend together. Blend bread crumbs into mixture. Slowly add stock, 1 cup at a time, until the mixture is moist, but holds together. You may not need all of the stock.
Shape meat into 3-inch balls.
In same pan you browned the braciola, fry meatballs in hot skillet in batches. When bottom half of meatball is very brown and crisp, turn and cook top half. Remove from heat and drain.
