Text 29891, 106 rader
Skriven 2015-08-11 04:23:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1822
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sunday Sauce w/Sausage & Braciole
 Categories: Pork, Beef, Pasta, Breads, Cheese
      Yield: 8 servings
 
      2 c  Fresh breadcrumbs
    1/2 c  Fine grated Pecorino
    1/3 c  Fine chopped fresh flat-leaf
           - parsley
  1 1/2 ts Crushed red pepper flakes
    1/4 ts Hot smoked Spanish paprika
      7 cl Garlic; fine chopped,
           - divided
      4 tb Olive oil; divided
      2 lb Beef top round; thin sliced
           - by a butcher for braciole
           Salt & fresh ground pepper
      2 lb Hot or sweet Italian
           - sausage; halved crosswise
      1 lb Baby back pork ribs; in 3 to
      4    Rib pieces
           +=OR=+
      1 lb Pork spare ribs; in
           - individual ribs
      1 lg Onion; fine chopped
      2    Anchovy fillets packed in
           - oil; drained
    1/4 c  Tomato paste
     56 oz (2 cans) crushed tomatoes
     56 oz (2 cans) whole peeled
           - tomatoes
  1 1/2 lb Large tubular pasta
           - (rigatoni or tortiglioni)
 
  Spread out breadcrumbs on a baking sheet and let sit
  uncovered at room temperature until dried out, about 12
  hours.
  
  Combine breadcrumbs, Pecorino, parsley, red pepper flakes,
  paprika, 1 chopped garlic clove, and 2 tablespoons oil in
  a medium bowl.
  
  Trim beef slices into 6" X 2" pieces; season with salt and
  pepper. Sprinkle each slice with about 2 tablespoons
  breadcrumb mixture, roll up, and secure with a toothpick
  or twine; set braciole aside. Set remaining breadcrumb
  mixture aside.
  
  Heat remaining 2 tablespoons oil in a large heavy pot over
  medium-high heat and cook sausage, turning occasionally,
  until browned on all sides, 5-8 minutes. Transfer to a
  large rimmed baking sheet.
  
  Season ribs with salt and pepper; cook in same pot until
  browned on all sides, 8-10 minutes. Transfer to baking
  sheet with sausage. Cook reserved braciole in pot, turning
  occasionally, until browned, 5-8 minutes; transfer to same
  baking sheet.
  
  Reduce heat to medium-low and cook onion, anchovy, and
  remaining garlic in pot, stirring occasionally, until
  onion is translucent, 8-10 minutes. Add tomato paste and
  cook, stirring often, until slightly darkened in color,
  5-8 minutes.
  
  Add crushed and whole tomatoes, crushing whole tomatoes
  with your hands; season with salt and pepper. Bring to a
  boil, reduce heat, and simmer, stirring occasionally,
  until sauce has thickened, 1-1 1/2 hours.
  
  Add sausage, ribs, braciole, and any accumulated juices on
  baking sheet to sauce. Cook, partially covered, stirring
  occasionally and skimming surface as needed, until meat is
  very tender (rib meat should be falling off the bone), 2
  1/2-3 hours longer. Season sauce with salt and pepper.
  
  Just before serving, cook pasta in a large pot of boiling
  salted water, stirring occasionally, until al dente;
  drain.
  
  Toss pasta in a large bowl with a little of the sauce and
  top with reserved breadcrumb mixture. Remove bones from
  ribs and remove toothpicks from braciole. Serve braciole,
  ribs, sausage, and remaining sauce with pasta alongside.
  
  DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store
  airtight at room temperature. Sauce can be cooked 2 days
  ahead; cover and chill. Gently reheat sauce, covered,
  before cooking pasta.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit  | March 2014
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Dog for sale: Eats anything - Is fond of children.
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