-
1
Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper.
-
2
Rub each piece of meat with the garlic clove.
-
3
Sprinkle each slice of meat with and equal amount of cheese and parsley.
-
4
Add salt and pepper, to taste.
-
5
Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking.
-
6
Heat oil in a large saucepan over high heat.
-
7
Add the meat rolls and fry for about 6 minutes or until evenly browned.
-
8
Reserve meat for gravy.
-
9
Meatballs: Combine beef, veal, and pork in a large bowl.
-
10
Add eggs, cheese, parsley, garlic, and salt and pepper to taste.
-
11
Using your hands, blend ingredients.
-
12
Add bread crumbs to mixture.
-
13
Slowly add water, 1 cup at a time, until mixture is moist.
-
14
Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
-
15
In a large skillet, heat oil.
-
16
The oil should be very hot, but not smoking.
-
17
Place the meatballs in pan, and fry in batches.
-
18
When the bottom half of meatball is browned and slightly crispy, turn over and cook top half.
-
19
Remove from pan and drain on paper towel.
-
20
Sunday Gravy: In a large saucepan, heat oil over medium heat.
-
21
Add the garlic and toss to coat with oil.
-
22
Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides.
-
23
Remove meat from pan and set aside.
-
24
When garlic cloves have browned, remove and discard them.
-
25
Combine tomato paste and water and stir into oil.
-
26
Stirring constantly, cook for 2 to 3 minutes.
-
27
Add the tomatoes and juice, raise heat, and bring to a boil.
-
28
Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
-
29
Return beef and pork to the sauce, and add salt and pepper, to taste.
-
30
Bring to a boil and allow to boil for 5 minutes.
-
31
Lower heat and partially cover pan.
-
32
Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
-
33
One hour before sauce is ready, add the beef or pork braciola and sausage.
-
34
Add the meatballs at the same time.
-
35
To serve: Remove meat from sauce.
-
36
Serve sauce over pasta, and the meats on a separate platter.
