Braciola & Meatballs With Fusilli Recipe

Summary

Main Ingredient

Ingredients

 Braciola raisin meatballs1 Cup (16 tbs)
 Mild italian sausage1 Pound
 Salad oil1⁄4 Cup (4 tbs)
 Onion1 Small, finely chopped
 Garlic2 Clove (10 gm), pressed / minced
 Tomato sauce15 Ounce (1 Large Can)
 Water3 Cup (48 tbs)
 Canned tomato paste12 Ounce (1 Large Can)
 Dried bay leaves3
 Crushed dried hot red chiles1⁄4 Teaspoon
 Coarsely chopped fresh basil/1 tablespoon dry basil2 Tablespoon
 Salt To Taste
 Fusilli/Spaghetti1 1⁄2 Pound (Long Ones)

Nutrition Facts

Serving size: Complete recipe

Calories 5457 Calories from Fat 1655

% Daily Value*

Total Fat 197 g302.8%

Saturated Fat 51.2 g256%

Trans Fat 1 g

Cholesterol 552.7 mg

Sodium 4062.5 mg169.3%

Total Carbohydrates 688 g229.5%

Dietary Fiber 52.6 g210.3%

Sugars 112.4 g

Protein 215 g430.3%

Vitamin A 189.3% Vitamin C 258.2%

Calcium 45.8% Iron 195.6%

*Based on a 2000 Calorie diet

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.
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