Meatballs, Sunday Gravy, Braciole

Meatballs

Recipe from: The Men of the Pacific Street Social Club Cook

by Gerard Renny

The Sunday Gravy was prepared the day before, with braciole and meatballs. 

Some people put raising or pine nuts in their meatballs. My mother also made 

extra, otherwise she wouldn't have had any for the Sunday Gravy, because we 

would have eaten them all on Saturday.

Makes 6 to 8 Servings

1 cup cubed stale bread (as from an Italian loaf) 

Milk for soaking the bread 

1 pound lean ground beef, such as sirloin 

3 cloves garlic, minced 

1/2 cup minced fresh parsley leaves 

1/2 cup freshly grated Romano cheese 

2 large eggs 

Salt and freshly ground black pepper 

3 tablespoons olive oil 

4 cups basic Marinara Sauce (or follow from step 2 of Sunday Gravy recipe) 

2 cups cooked pasta 

Freshly grated Parmesan cheese for serving

In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. 

In a bowl, combined the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. 

In a large saucepan or casserole set over moderate heat, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes. Add the marinara sauce and simmer, stirring occasionally, for 1 hour (or follow from step 2 of Sunday Gravy recipe). Serve with your favorite pasta and freshly grated Parmesan. 

Sunday Gravy

Recipe from: The Men of the Pacific Street Social Club Cook

by Gerard Renny

Cookbook Heaven at Recipelink.com 

Makes 10 cups, drained of meat

2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs 

1/3 cup olive oil, plus extra for tossing 

2 onions, minced 

12 cloves garlic, smashed 

1 recipe Braciole 

1 pound Italian sausage (optional) 

Four 28-ounce cans peeled plum tomatoes, including the liquid 

1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled 

1/4 cup minced fresh parsley leaves; or 2 teaspoons dried, crumbled 

2 bay leaves 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

1 recipe Meatballs 

1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce 

In a casserole or stock pot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. 

In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. 

When the gravy is almost done, cook the pasta according to the package direction, until al dente. Drain. 

Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. (See note below.) Add the pasta to the remaining sauce and toss with a little oil.

Note: The ingredients can be halved for a smaller yield. However, the sauce freezes well and can be used as a base for Braciole 

Braciole

Recipe courtesy Alton Brown 

3 cups tomato sauce

1 1/4 cups flavored croutons

1/3 cup grated Parmesan

2 eggs

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh oregano

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

1 clove garlic

1 pound flank steak, pounded to 1/4-inch thick

Olive oil, for brushing

Salt and pepper

Vegetable oil, for searing

Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat. 

In a bowl of a food processor mix the croutons, cheese, eggs, herbs, and garlic until it forms a pasta.

Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine. 

In a large sauté pan heat 1 to 2 T of vegetable oil and sear all the sides of the rolled meat.  Remove from the pan.

Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.