Braciola & Meatballs With Fusilli Recipe
Summary
Main IngredientSausage
Ingredients
| Braciola Raisin Meatballs | ||
| 1 pound mild Italian sausages (optional) | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Tomato sauce large can | 1 | |
| Water | 3 Cup (16 tbs) | |
| Tomato Paste large can | 1 | |
| Bay leaves | 3 | |
| 1/4 teaspoon crushed dried hot red chiles | ||
| Coarsely chopped | 2 Tablespoon | |
| Salt | To Taste | |
| 1 1/2 pounds long fusilli or spaghetti | ||
Directions
Prepare Braciola and Raisin Meatballs; set aside.
If using Italian sausages, prick each several times with a fork; then cut each in half (or into 3-inch lengths).
Then place in a 6-quart or larger pan over medium heat; brown on all sides and remove from pan.
Add 1 to 2 tablespoons of the oil, if needed; then add Braciola and brown well on all sides.
Remove from pan.
Then brown meatballs, about half at a time, adding more oil as needed; remove meatballs from pan as they are browned.
Add onion and garlic to pan; cook, stirring often, until soft.
Stir in tomato sauce, 3 cups water, tomato paste, bay leaves, and chiles.
Return Braciola to pan.
Reduce heat, cover, and simmer for 1 hour.
Then add meatballs, sausages, and basil; continue to simmer, covered, until Braciola is tender when pierced (about 1 more hour).
Season sauce to taste with salt.
When meat is almost tender, in an 8- to 10-quart pan, cook fusilli in 5 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Drain well.
Lift meats from sauce.
Remove cord from Braciola and cut meat crosswise into thick slices.
Arrange slices in center of a warm large, deep platter.
Surround with fusilli.
Arrange sausages and meatballs over fusilli.
Pour about a fourth of the sauce over meats and fusilli.
Garnish with a bouquet of herb sprigs, if desired.
If using Italian sausages, prick each several times with a fork; then cut each in half (or into 3-inch lengths).
Then place in a 6-quart or larger pan over medium heat; brown on all sides and remove from pan.
Add 1 to 2 tablespoons of the oil, if needed; then add Braciola and brown well on all sides.
Remove from pan.
Then brown meatballs, about half at a time, adding more oil as needed; remove meatballs from pan as they are browned.
Add onion and garlic to pan; cook, stirring often, until soft.
Stir in tomato sauce, 3 cups water, tomato paste, bay leaves, and chiles.
Return Braciola to pan.
Reduce heat, cover, and simmer for 1 hour.
Then add meatballs, sausages, and basil; continue to simmer, covered, until Braciola is tender when pierced (about 1 more hour).
Season sauce to taste with salt.
When meat is almost tender, in an 8- to 10-quart pan, cook fusilli in 5 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Drain well.
Lift meats from sauce.
Remove cord from Braciola and cut meat crosswise into thick slices.
Arrange slices in center of a warm large, deep platter.
Surround with fusilli.
Arrange sausages and meatballs over fusilli.
Pour about a fourth of the sauce over meats and fusilli.
Garnish with a bouquet of herb sprigs, if desired.
Chef
