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1
in a small bowl, mix together breadcrumbs, prosciutto, Parmesan, parsley, garlic, and olive oil. Open up butterflied flank steak, arranged so the grain of meat is parallel to you, and season exposed side with salt and pepper. Spread bread crumb mixture evenly over the beef, leaving a 1/2-inch border along the side furthest from you; press and gently pack the stuffing mixture onto beef to keep it in place. Starting from the side nearest to you, roll up meat like a jelly roll, pressing any stuffing that falls out of the ends back into roll. Tie beef tightly with twine, spacing ties evenly about every 1 1/2 inches. Season outside with salt and pepper all over, wrap in plastic wrap, and refrigerate until ready to grill.
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2
In a large bowl, mix together chuck, pork, bread crumbs, eggs, Parmesan, Pecorino, garlic, parsley, and red pepper flakes until thoroughly combined. Roll out meat mixture into balls 1 1/2 inches in diameter. Season meatballs all over liberally with salt and pepper. Refrigerate until ready to grill.
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3
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, light all the burners of a gas grill to medium-high heat. Cover and preheat for 10 minutes.
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4
and
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5
the grilling grate. Grill tomatoes, cut side down, until they have grill marks and start to blacken, about 5 minutes. Remove from grill, let cool, then process through a food mill fitted with largest disc set over a large bowl.
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6
Season ribs liberally with salt and pepper. Grill, meat side down, until well browned. 5 to 10 minutes. Slice into individual ribs and set aside.
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7
Grill sausage until well browned all over, 3 to 4 minutes per side. Set aside.
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8
Place large stockpot or dutch oven on grill and add in 1/3 cup olive oil. Heat until shimmering, then add onion. Cook, stirring occasionally, until onions are lightly browned, about 8 minutes. Add garlic, oregano, and crushed red pepper and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 2 minutes. Stir in reserved tomatoes, chicken stock, and red wine. Bring sauce to a boil, then nestle ribs, and sausage into sauce. Let simmer for 2 to 3 hours, replenishing coals or moving stockpot to stove burner as needed.
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9
Replenish coals on grill. Brush meatballs with olive oil and place on grill and cook until well browned all over and cooked through, about 8 minutes total, 2 minutes per side. Set aside.
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10
Grill beef braciole until well browned on all sides, 3 to 4 minutes per side. Set aside.
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11
Nestle meatballs and braciole in sauce and simmer for 30 minutes more.
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12
Remove meats from sauce. Stir in basil and season sauce with salt and pepper to taste. Serve sauce over freshly cooked pasta, serving meats separately.
