The Recipes

Braciole

Meat, stuffed with stuff.  Mmmmm.  And, easy Sunday red sauce that I would use on anything!  Make a big pot of the sauce; freeze some or use it later in the week.

Braciole with Gemelli Pasta


Ingredients:

- 1 8-oz. piece of flank steak, or another cut pounded to 1/4-in. thickness
- 1 c. frozen spinach, thawed and excess water drained
- 1/4 c. bread crumbs
- 1/4 c. pecorino romano
- 1 garlic clove, minced
- pinch of freshly-grated nutmeg
- 1/2 c. dry red wine
- 1 c. of red sauce; recipe follows
- 1/2 c. gemelli pasta (or other shape) cooked to package instructions
- salt
- pepper
- olive oil

Lay the steak on a prep surface and pat dry.  Season both sides with salt and pepper.  In a bowl, combine the spinach, bread crumbs, cheese, garlic and nutmeg.  Season lightly with salt.  Spread the mixture over the steak and roll it up.  Start rolling, and fold in the sides as you roll so that everything is contained.  Secure the rolls with toothpicks or kitchen twine.

Heat 1-2 T. of olive oil in a large high-sided skillet.  Add the meat bundles and sear on each side; approximately 1-2 minutes per side.  Deglaze the pan with the red wine, then add in the tomato sauce.  Cover and simmer for 45-55 minutes.

Cook the pasta, and remove the braciole from the sauce.  Let rest for 5 minutes.  Ladle some of the sauce over the pasta, then slice the braciole and lay the pieces over the pasta.  Top with more sauce and garnish with fresh parsley.

Sunday Red Sauce

Ingredients:

- 1 white onion, chopped
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, finely minced
- 1 28-oz. can crushed tomatoes
- 1 tsp. dried oregano (optional)
- 1 tsp. dried basil (optional)
- pinch crushed red pepper
- salt
- pepper

Heat 1-2 T. of olive oil in a large pot or skillet.  Add the onions, carrots and celery to a food processor and pulse until you have a smooth puree.  Add the vegetables to the pot, season with salt, and let it cook for about ten minutes.  You really want to develop this flavor.  Add in the garlic, stir to combine, and add the red pepper and dried herbs (if you are using them).  Add in the tomatoes and season again with salt and pepper.  Cover and let it simmer for at least one hour or up to three.  Finish the sauce with 1-2 T. of butter.