Braciola & Meatballs With Fusilli
|Braciola raisin meatballs||1 Cup (16 tbs)|
|Mild italian sausage||1 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), pressed / minced|
|Tomato sauce||15 Ounce (1 Large Can)|
|Water||3 Cup (48 tbs)|
|Canned tomato paste||12 Ounce (1 Large Can)|
|Dried bay leaves||3|
|Crushed dried hot red chiles||1⁄4 Teaspoon|
|Coarsely chopped fresh basil/1 tablespoon dry basil||2 Tablespoon|
|Fusilli/Spaghetti||1 1⁄2 Pound (Long Ones)|
Prepare Braciola and Raisin Meatballs; set aside.
If using Italian sausages, prick each several times with a fork; then cut each in half (or into 3-inch lengths).
Then place in a 6-quart or larger pan over medium heat; brown on all sides and remove from pan.
Add 1 to 2 tablespoons of the oil, if needed; then add Braciola and brown well on all sides.
Remove from pan.
Then brown meatballs, about half at a time, adding more oil as needed; remove meatballs from pan as they are browned.
Add onion and garlic to pan; cook, stirring often, until soft.
Stir in tomato sauce, 3 cups water, tomato paste, bay leaves, and chiles.
Return Braciola to pan.
Reduce heat, cover, and simmer for 1 hour.
Then add meatballs, sausages, and basil; continue to simmer, covered, until Braciola is tender when pierced (about 1 more hour).
Season sauce to taste with salt.
When meat is almost tender, in an 8- to 10-quart pan, cook fusilli in 5 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Lift meats from sauce.
Remove cord from Braciola and cut meat crosswise into thick slices.
Arrange slices in center of a warm large, deep platter.
Surround with fusilli.
Arrange sausages and meatballs over fusilli.
Pour about a fourth of the sauce over meats and fusilli.
Garnish with a bouquet of herb sprigs, if desired.