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1
Heat oil in a small stockpot on medium heat.
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2
Add onion and saute until brown.
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3
Remove the onion from oil and add tomatoes, basil and pepper to taste.
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4
Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced.
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5
The oil should separate from tomatoes and float to the top (about 45 to 60 minutes).
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6
Add salt but only when the sauce is almost done.
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7
In a bowl, mix sausage, garlic, parsley, and pepper until well blended.
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8
Set aside.
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9
Cut beef into thin slices and flatten with mallet until very thin, and meat slice is about as big as your hand.
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10
Place a tablespoon of sausage mixture in the middle and roll up the beef.
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11
Secure with a toothpick.
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12
Heat pan with olive oil and saute brasciole until well browned.
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13
Transfer to tomato sauce and reduce to a simmer.
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14
Continue to cook tomato sauce with brasciole until sauce is done, when oil separates from the tomato sauce and floats to the top.
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15
Place flour in a mound onto a work surface, and make a well or hollow in the center.
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16
Crack eggs into the well, and whisk them slightly.
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17
With hands or fork, gradually draw some of the flour into the eggs until the eggs are no longer runny.
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18
Gently draw the sides of the mound into the egg mixture, and when eggs are soaked up by the flour, begin working the mixture into a dough.
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19
Knead the dough using the heel of your palm for about 8 to 10 minutes.
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20
Use water as needed until a smooth, integrated mixture is achieved.
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21
Let dough rest for at least 20 minutes.
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22
Using a pasta machine or wooden dowel, roll out dough and make into desired shape.
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23
Gently drop into a large pot of boiling water, and cook for 2 to 3 minutes.
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24
Serve Brasciole over fettuccine.
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25
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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26
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
