Spaghetti Sauce a La Roccamorice

1. 1

   Place in large cooking pot over a slow fire.

2. 2

   Place all ingredients into pot with no browning or heating of any kind.

3. 3

   Cover with water.

4. 4

   Add half tablespoon salt or to taste.

5. 5

   *Types of meat to be used; different choice: Bracoiola--round steak, full out, bone included but sliced thin.

6. 6

   Spread out flat.

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   Salt and black pepper lightly.

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   Chop up two cloves or slice very thin and spread over steak.

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   Add generous portion of parsley.

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    Roll and tie.

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    Brown all around.

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    Add to the simmering sauce.

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    Add enough water just to cover the meat.

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    *Italian recipes usually call for the addition of other meats to the above bracciola.

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    There are also other ways of preparing the steak for use.

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    *Other ways: Line hard boiled eggs in and on top of the spices and roll and tie.

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    Do not overcrowd with eggs; Add browned Italian sausage (all pork meat sausage preferred).

18. 18

    Roll and tie and brown as above; Add strips of well browned bacon; Fill with a browned combination of mixed ground meat, egg, parsley, garlic, onion, dried sweet pepper flakes or hot, if you prefer).

19. 19

    Roll bracciola and brown and put into sauce.

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    Keep the water just above the meats and simmer for five or six hours.

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    Tasting is a requisite as the hours roll by.

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    A sauce is individual expression once the main ingredients are in place.

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    Also stir occasionally to keep it from sticking.

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    You may have to add small amounts of water from time to time.

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    Buon' appetito!

* Per serving · 4 servings · Values may vary.