Recipe courtesy of Fanny di Giovanni

Macaroni with Meatballs and Braciole in Tomato Sauce

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  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 10 min
  • Cook: 2 hr 30 min
  • Yield: 6 to 8 servings
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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


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


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


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


  1. 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.
  2. 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.

For stuffing:

  1. Pat the meat dry and season with salt and pepper.
  2. In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper
  3. 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.
  4. 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.
  5. Yield: 6 servings
  6. Prep time: 35 minutes
  7. Cook time: 15 minutes


  1. 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.
  2. Yield: 6 servings
  3. Prep time:15 minutes