Food Network: Macaroni with Meatballs and Braciole in Tomato Sauce

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Macaroni with Meatballs and Braciole in Tomato Sauce
Recipe adapted by Fanny di Giovanni

Ingredients
2 tablespoons olive oil
1 large onion, minced
2 1/2 cups water
2 cans (35 ounces each) tomatoes, pureed with their liquid
3 cups canned tomato sauce
1 (6-ounce) can tomato paste
3 large cloves garlic, peeled
2 teaspoons dried basil, crumbled
1 tablespoon sugar
1 teaspoon red pepper flakes
Salt
Braciole, recipe follows
Meatballs, recipe follows
1 1/2 pounds spaghetti or tubular pasta
Freshly grated Locatelli cheese, to sprinkle on top

Accompaniment: Mixed green salad

Instructions
In the casserole, heat the oil over moderate heat until hot. Add the
onions and cook, stirring constantly, until golden. Add the water, canned tomatoes, tomato sauce,
and tomato paste. Add the garlic, basil, sugar, pepper flakes and season with salt. Bring to a boil
and reduce to a simmer, partially covered, stirring occasionally, for 2 hours. Add braciole and
meatballs and cook for 20 minutes longer.

Cook the pasta according to package directions and drain. Transfer to a large bowl, add enough sauce
to coat and toss to combine. Sprinkle with cheese. Transfer the meat to a platter and spoon some
sauce over it. Serve the meat and pasta separately.

Braciole:
6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin

Salt and freshly ground black pepper

For stuffing:
1 cup toasted bread crumbs
2 hard-cooked eggs, finely chopped
6 slices salami, finely chopped
1/4 cup freshly grated Locatelli cheese
2 tablespoons minced fresh flat-leaf parsley

2 tablespoons olive oil

Pat the meat dry and season with salt and pepper.

In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper

Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the

stuffing and tie with string.

In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is
browned on all sides. Transfer to a plate, set aside until ready to add to the sauce.

Yield: 6 servings
Prep time: 35 minutes
Cook time: 15 minutes

Meatballs:
1 pound ground veal, pork and beef combination (sometimes called "meatloaf mix")
2 large eggs, beaten lightly
1/4 cup dry bread crumbs, or as needed
1/4 cup freshly grated Locatelli cheese
2 tablespoons minced fresh flat-leaf parsley
Salt and red pepper flakes

Club soda, as needed

In a bowl mix together (until just combined) the meat, eggs, bread
crumbs, cheese, and parsley. Season with salt and red pepper flakes. Add enough club soda to make a
firm but light textured meatball. Form mixture into meatballs about the size of an ice cream scoop.
Chill, covered, until ready to add to sauce.

Yield: 6 servings
Prep time:15 minutes