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1
Sprinkle the meat on both sides with salt and pepper.
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2
In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper.
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3
Top the steaks, leaving a 1-inch border.
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4
Roll and tie the meat.
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5
Heat about 2 tablespoons of EVOO in a pot over medium-high heat.
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6
When the oil smokes, add the meat bundles and brown.
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7
Remove the meat bundles, then add the sausages and cook until brown, then remove.
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8
Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds.
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9
Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion.
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10
Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper.
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11
Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
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12
In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes.
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13
Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper.
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14
Simmer 15 minutes more.
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15
For a make-ahead meal, cool the sauce and meat and refrigerate.
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16
Reheat over a medium-low flame on the stovetop until warmed through.
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17
Store the onions and peppers separately and reheat over medium-low heat in small skillet.
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18
To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
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19
Place the meat and sausages on a serving platter.
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20
Remove the onions, carrots, celery and bay leaf.
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21
Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat.
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22
Melt the butter into the remaining sauce and toss with the pasta and cheese.
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23
Serve the pasta alongside the meat roll and sausage.
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24
Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.
