Sunday Sauce / Salsa Domenica
Serves 10 to 12
- 2 tablespoons extra virgin olive oil
- 2 onions, minced
- 1/4 cup tomato paste
- 3 to 4 cloves garlic, chopped
- 4 sweet Italian sausages
- 1 pound round steak
- Meatballs – Recipe follows
- 8 to 10 cups passata
- 1 cup red wine
- Salt and pepper
- Small bunch parsley and basil tied with string
- Meatballs already formed but not baked
- 1 pound rigatoni or ziti
- 1 pound top round steak, thinly sliced, about 1/4 inch thick
- 3 to 4 cloves garlic
- 1/3 to 1/2 cup parsley
- Salt to taste
- 9 slices Prosciutto di Parma, coarsely chopped
- 1/4 cup Pecorino Romano cheese
- Kitchen string
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1 garlic clove , minced
- 1 small onion, finely minced
- Salt and pepper
- 2 tablespoons minced parsley
- 4 tablespoons grated Pecorino Romano cheese
- 1/2 cup fresh breadcrumbs soaked in 1/3 cup milk
- Chop the garlic cloves and parsley together until they are finely minced.
- Lay the slices of round stead out flat on waxed paper or plastic wrap; if they are not uniformly thin, pound them to even out the thickness. Salt the slices. Then sprinkle the garlic and mixture over the top. Layer on the prosciutto. Finally add the grated cheese. Carefully roll up the steaks jelly-roll style and tie them with a couple pieces of string to hold the fillings firmly in place as they cook. Set aside.
- In a large sauce pot, heat the olive oil; add the onions and wilt them down; then stir in the tomato paste and coat the onions well and continue cooking until they are almost a deep brown color. Stir in the garlic and cook until it softens. Transfer the mixture to a bowl. Add additional oil if the saucepan seems dry. Add the sausages and brown them; transfer the sausages to a dish. Add the braciolone and brown well, adding a bit more olive oil if the pan seems dry.
- Return the sausage to the pan along with the onion mixture.
- Stir in the tomatoes, wine, salt, pepper and sugar. Mix well; cover and cook over simmering flame for 30 minutes. Add the herbs. Continue cooking over low heat for 2 to 3 hours.
- Meanwhile bake or fry the meatballs. Add them to the sauce during the last 30 minutes of cooking.
- Mix all ingredients together and form into golf ball size meatballs. Place on non-stick baking sheet and bake at 350°F for 20 minutes. Drain off excess fat and place meatballs in bowl. 30 minutes before sauce is done, add meatballs to the sauce.
- When ready to serve, remove meat pieces and serve as second course; cook the pasta and serve with the sauce.
- Note: The amount of garlic used may be adjusted for your preference. You may use it just in the sauce or just in the meat rolls - depends on how much you like the garlic flavor.
This recipe was featured on Season 27 - Episode 2719.