Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): tell us
Ingredients
Preparation
Make the meatballs first. You can cut the recipe in half as there are plenty left over for appetizers but it's hard to get the ground meat in smaller packages. You can also double the bracilole as this is almost better as an appetizer and it's hard to get it in the sauce without it being sampled by everybody.
Mix bread crumbs and milk and let stand 10 min. Add meats, garlic, cheese, eggs, parsley, 1 teaspoon salt and pepper and blend with hands. Reserve 4 cups of the meatball mixture and make into 1/4 cup meatballs and reserve. Make the rest into meatballs for appetizers. Heat oil and fry meatballs in batches until cooked through. Transfer to paper towels. Reserve drippings oil for rest of meat.
Blend tomatoes until smooth. Heat oil in heavy pot and then saute onion about 5 min and add garlic. Add tomato puree, bay leaf and 1/2 teaspoon salt and simmer uncovered 45 min. Remove bay leaf.
Make braciole. Mix garlic, parsley, cheese and pancetta. Pound top round into 1/8 inch slices between plastic wrap. Spoon parsley mixture over meat and then roll up meat and tie with kitchen string.
Cook meatsHeat 2 TB olive oil in skillet. Season braciloe with salt and pepper and brown in batches about 6 mins each. Add more oil and brown sausages in batches. Repeat with pork. Fry meatballs in reserved oil or if you don't make the extra meatballs, fry in oil used for other meats.
Return sauce to simmer and slowly add all the meats and simmer for 2 1/2 hours.
This takes a lot of time, but trust meit's worth it!!
Per Serving (excluding unknown items): 1284 Calories; 101g Fat (70.8% calories from fat); 63g Protein; 31g Carbohydrate; 4g Dietary Fiber; 248mg Cholesterol; 1112mg Sodium. Exchanges: 1 Grain(Starch); 8 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 15 1/2 Fat.
