Lidia's Italian-American Sunday Sauce with Braciole, Italian Sausage, Meatballs

recipelink.com

Melba Martin

subheading: FOR THE BRACIOLE:

1 ½ cups milk

2 cups cubed (½ inch) day-old Italian bread

2 hard-boiled eggs, peeled and coarsely chopped

⅓ cup chopped fresh Italian parsley

¼ cup freshly grated Parmigiano-Reggiano cheese

¼ cup raisins

¼ cup toasted pine nuts

1 clove garlic, chopped fine

2 pounds beef bottom round, cut into 12 slices, each ½-inch thick

12 slices (about 6 ounces) imported Italian prosciutto

¼ pound imported provola or provolone cheese, cut into ¼- by ¼- by

2-inch sticks

Salt, to taste

Freshly ground pepper, to taste

subheading: FOR THE SAUCE:

⅓ cup extra-virgin olive oil

2 small onions (about 8 ounces), chopped

2 cloves garlic, chopped fine

3 (35-ounce) cans crushed Italian plum tomatoes (preferably San Marzano)

1 cup dry red wine

3 tablespoons tomato paste

4 bay leaves

Water, as needed

Salt, to taste

Crushed hot red pepper, to taste

subheading: FOR THE ITALIAN SAUSAGE:

2 pounds sweet or hot Italian sausage

subheading: FOR THE MEATBALLS:

½ pound ground pork

½ pound ground beef

1 cup fine, dry bread crumbs

⅓ cup freshly grated Parmigiano-Reggiano cheese

½ cup chopped fresh Italian parsley

2 cloves garlic, peeled and chopped fine

1 large egg

1 teaspoon salt

¼ teaspoon freshly ground black pepper

All-purpose flour

¼ cup olive oil

¼ cup vegetable oil

subheading: FOR THE PASTA:

2 pounds uncooked rigatoni

⅔ cup freshly grated Parmigiano-Reggiano

Note: Ingredients may have been altered from the original.

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