Braciole with Mostacciola & Red Gravy Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: FOR THE BRACIOLE:
3 Lg. Pieces of Flank Steak, butterflied evenly so you have 6 thin pieces
1/4 Cup Minced Fresh Garlic
1 Bunch Fresh Italian Parsley (leaves only), Chopped
2 Cups grated Parmigiano-Reggiano Cheese (Plus more for serving)
1 Cup Coarse Bread Crumbs
Freshly Ground Black Pepper as desired
Pancetta or Bacon, Chopped Finely
Butchers twine to tie rolled flank steak
FOR THE RED GRAVY:
8 Garlic Cloves, peeled & sliced in half lengthwise
3/4 Cup Olive Oil
6 Bracciole Rolls (as prepared above)
Kosher Sale & Freshly Ground Black Pepper to season the exterior of the
Bracciole Rolls
2 Lbs. Italian Sausages, halved
1 Lg. Yellow Onion, diced
1 Bottle (750 ml.) Chianti
3 Cups (1-28 oz. can) Crushed Tomatoes
3 Cups (1-28 oz. can) Tomato Puree
3 3/4 Cups (1-35 oz. can) Plum Tomatoes, chopped well
1/4 Cup sugar
2 Tbsp. Kosher Salt
2 Tbsp. Freshly Ground Black Pepper
4 Lg. Garlic Cloves, crushed
1/2 Lb. Wedge Parmigiano-Reggiano or Pecorino Romano Cheese, grated
1/4 Cup dried Oregano Leaves
1/4 Cup dried Basil Leaves
6 Bay Leaves
2 1/2 Cups (2-12 oz. cans) Tomato Paste
1 32 oz. Can Chicken Stock
1 Lg. Bunch each of Fresh Basil and Italian Parsley (leaves only), Chopped
Grated Parmigiano-Reggiano or Pecorino Romano Cheese to serve at the table
2 Lbs. Mostaccioli (substitute with Ziti, Penne, Rigatoni, Fusilli, Cavatappi, etc)
|
|
Directions: |
Directions:NOTE: BEFORE STARTING THIS RECIPE, PLEASE READ ALL INSTRUCTIONS FIRST BECAUSE THERE ARE QUITE A FEW STEPS INVOLVED. ALSO, BE AWARE THAT THIS RECIPE MAKES A HUGE AMOUNT OF FOOD! :)
FOR THE BRACIOLE:
Layer each ingredient in turn on the 6 pieces of meat, spreading them evenly and equally around. Roll the meat in jellyroll fashion and tie firmly; make sure that the lines of the meat are parallel to the length of the roll.
FOR THE RED GRAVY:
Brown the sliced garlic cloves with the olive oil until lightly golden in a large, deep skillet and reserve. Brown all sides of the Braciole rolls and sausage (in stages) in the hot oil and transfer equally to 2 large (9 qt) heavy non-reactive stockpots. After finishing the last batch, quickly add the onions and sauté for 3-5 minutes, rubbing the bottom with a wooden spoon, taking care not to burn the bottom of the pan, add some wine to deglaze. Add al the remaining ingredients (including reserved browned garlic cloves) except for the tomato paste, chicken stock, fresh basil and parsley and continue to cook another 3-5 minutes freeing any bits of browned meat from the bottom of the skillet with a wooden spoon.
Divide the mixture in half and transfer equally to the 2 stockpots set over medium-high heat. Mix the tomato paste with the chicken stock in stages (to avoid lumps) in a large mixing bowl; transfer equally to the stockpots and mix well. Bring the mixture to a rolling boil then lower the heat on both stockpots to just a slow simmer. Cook the mixture, stirring the bottom of the pots occasionally, for 2-3 hours or until all meats are tender. Remove the Braciole rolls and sausage from the sauce to a serving platter, cover and hold in a warm oven. Combine the remaining sauce to on stockpot, add the reserved fresh basil and parsley, adjust seasoning to taste and hold warm while cooking pasta.
Cook the pasta as per instructions on the box until al dente. Strain the pasta, return it to the pot in which it was cooked and toss in a little of the Red Gravy. Transfer the pasta to another large serving platter and hold in a warm oven.
Untie the Braciole rolls and discard the twine. Slice the Braciole rolls crosswise (like a jellyroll) into one-inch thick rounds. Arrange the Braciole slices around the perimeter of the serving platter, place the sausage in the center and serve with the Red Gravy, pasta and grated cheese. |
|
|
This recipe for Braciole with Mostacciola & Red Gravy is from