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.
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
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.