Italian-American Sunday Sauce

1. 1

   Prepare the braciole as described above, increasing the ingredients for the sauce to the following amounts: 1/3 cup olive oil, 4 small onions, 4 cloves garlic, three 35-ounce cans tomatoes (crushed), 1 cup red wine, and 4 bay leaves.

2. 2

   After the braciole have been simmering in the sauce for about 1 1/2 hours, add 2 pounds of hot or sweet Italian sausages (or a mixture of both), poked all over with a fork and browned.

3. 3

   Prepare meatballs (page 135), brown them as directed, and add them to the pot after the braciole have been simmering for about 2 hours.

4. 4

   When the meats are cooked, transfer them to platters, spoon a little sauce over them, and cover with aluminum foil to keep warm.

5. 5

   Cook 2 pounds rigatoni according to package directions, drain well, and return to the cooking pot.

6. 6

   Add enough of the sauce to coat the rigatoni lightly, season with grated Parmigiano-Reggiano or Pecorino Romano cheese, and transfer the sauced pasta to a large platter.

7. 7

   Pass any remaining sauce and some grated cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.