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|Richard in Cincy||
Rec: Italian Sunday Dinner
Joined: Dec 12, 2005
Posted to Thread #5518 at 7:54 pm on Jan 29, 2007
1 lb. piece of lean beef in chunks (eye of round)
1 lb. piece of pork (loin) in chunks
2 lb. hot or sweet Italian sausages, sliced in chucks
1/2 cup olive oil
4 garlic cloves, peeled
1 can tomato paste
1/4 cup water
3 35-oz. cans imported Italian plum tomatoes (San Marzano), hand crushed, reserving juice
1 tbls. dried oregano
1 tbls. dried marjoram
1 tbls. dried basil
2 tsp. dried rosemary
1 tsp. fennel seeds
1 tsp. hot pepper flakes
1 tsp. dried thyme
1/8 tsp. allspice
8 additional cloves garlic, minced
1 recipe Beef Braciola (see below)
1 recipe Meatballs (see below)
Allow meat to dry. Heat oil in large pot, add garlic and toss to coat.
Cook beef and pork a few pieces at a time, turning frequently until nicely browned on all sides, about 5 minutes to a piece. Remove from pan and continue until all meat is browned.
When garlic begins to brown, discard.
Combine tomato paste and water and stir into the oil. Cook, stirring constantly for 2-3 minutes. Stir in the tomatoes and juice and bring to a simmer. Using a tomato can, add 1 can of cold water and 1 can of red wine (or more if you like). Return to simmer.
Add beef and pork to pot, spices, salt, and pepper, and additional minced garlic. Bring to a boil and allow to boil for 5 minutes.
Lower heat and cover the pan. Simmer, stirring occasionally, for 3 hours. If sauce becomes too thick, add water, 1/4 cup at a time.
One hour before sauce is ready, add braciola. 1/2 hour before sauce is ready, add sausage. 20 minutes before sauce is ready, add meatballs.
Remove meat from sauce. Serve the sauce over pasta and pass the meat separately. Add antipasti, Italian bread or garlic bread, salad, and chianti and call mamma to the table.
1 pound bottom round, cut into 1/4-inch slices
3 garlic cloves, peeled and minced
2 tabl. freshly grated pecorino romano cheese
1 tabl. chopped Italian parsley
1 cup olive oil
Pound the slices into thin sheets between waxed paper.
Combine garlic, cheese, and parlsey. Sprinle evenly on the slices. Season with salt and pepper.
Roll the meat up into little cigars, keep firmly closed with kitchen string or skewers (toothpicks).
Heat oil on high heat in a large saute pan. Add the rolls and fry, turning frequently, for about 6 minutes or until evenly browned. Remove to platter.
1 lb. ground lean beef
1/2 lb. each ground veal and pork
2 large eggs
1 cup freshly grated pecorino romano cheese
3 tbls. finely minced Italian parsley
2 cloves garlic, finely minced
2 cups bread crumbs, from high-quality Italian bread left out 2-days to dry. Process in food processor to crumbs.
2 cups lukewarm beef stock
Combine meats in a large bowl. Add eggs, cheese, parsely, garlic, salt, and pepper. Using hands, blend together. Blend bread crumbs into mixture. Slowly add stock, 1 cup at a time, until the mixture is moist, but holds together. You may not need all of the stock.
Shape meat into 3-inch balls.
In same pan you browned the braciola, fry meatballs in hot skillet in batches. When bottom half of meatball is very brown and crisp, turn and cook top half. Remove from heat and drain.
Other messages in this thread:
- 5518. I will ALWAYS miss Gail's Recipe Swap.... - jan_in_evansville - 6:11pm on 01/29/07 (30)
- Ah! A groupie for you Richard :) Yes, I miss the old Gail's and loved the graphic... - cheezz - 6:25pm on 01/29/07
- I think we need a group project to rescue our favorite recipes from the old Gail's - AngAk - 10:10pm on 01/29/07
- And I think we need a semi-miracle to rescue them from there. I'm having a he**uva time finding - Pat-NoCal - 1:42am on 01/30/07
- Vent away. I often(but not always) had luck with the old kitchen seek. But not now. [NT] - AngAk - 2:00am on 01/30/07
- I always had luck with the old search. I'm only sorry now I didn't copy off more this past year. [NT] - Pat-NoCal - 2:06am on 01/30/07
- You notice how Epi editor has totally ignored our post. Not even an acknowledgment. [NT] - AngAk - 11:13pm on 01/30/07
- Yeh, it's pitiful but typical (sadly) and pretty much what we came to expect there over the years. - Pat-NoCal - 1:36am on 01/31/07
- Sorry, I'm not usually a whiner but what happened at Epi has really - Pat-NoCal - 2:20am on 01/31/07
- I hear you. And I second it... quite user-UNfriendly. [NT] - cheezz - 2:03am on 02/01/07
- And more "advertisers" disguised as posters, and a darn right nasty troll. Hope he doesn't find us [NT] - AngAk - 7:14pm on 02/01/07
- Is it your own recipes you are trying to search for, or others? [NT] - cheezz - 5:03am on 01/30/07
- Others. [NT] - Pat-NoCal - 4:18pm on 01/30/07
- searching for mine, have found alot here. Maybe we just need a thread of ones people remember, but - Nan - 4:31pm on 01/30/07
- Jan! So great to see you here! And do I have the sauce recipe for you! - Richard in Cincy - 7:17pm on 01/29/07
- Rec: Italian Sunday Dinner - Richard in Cincy - 7:54pm on 01/29/07
- Wow! How many does this serve? NT [NT] - Janet in NC - 10:11pm on 01/29/07
- at least 12. more depending on the appetities. but nice to put in the freezer for later. [NT] - Richard in Cincy - 5:44pm on 01/30/07
- Oh yeah..... - jan_in_evansville - 6:30pm on 01/30/07
- Thanks jan. Welcome to the next best thing, which just happens to be... - Michael in Phoenix - 8:17pm on 01/29/07
- Here's our Gail, for old times' sake. I'm all verklempt now. [NT] [LINK] - AngAk - 10:08pm on 01/29/07
- but...WHAT'S IN THE JAR? [NT] - rvb - 10:44pm on 01/29/07
- I honestly think it is spiced cranapples. Those nice big ones from Canada. [NT] - AngAk - 11:40pm on 01/29/07
- OOps, meant craBapples. [NT] - AngAk - 1:59am on 01/30/07
- Okay, I just googled cranapple. Can you say gullible? I think they're spiced peaches! [NT] - Debbie_in_GA - 1:37am on 01/30/07
- How funny, Debbie. [NT] - DianeM - 7:39pm on 01/31/07
- awwh... Ang, ya just hadta do that didn't ya! "-)) maybe we should get a picture up of Mimi - Randi - 11:19pm on 01/29/07
- How about replacing Gail's face with Mimi's on the picture? - jan_in_evansville - 6:33pm on 01/30/07
- hi Jan, it's nice to see you again. you'll love it here :-) [NT] - Randi - 11:20pm on 01/29/07