This is an array of meats with our pasta.
- 6 Italian Sausage links cut in thirds
- 1 whole beef shank
- 10 braciole
- 1/2 cup red wine
- 2 jars marinara sauce
- 1 tsp salt
- 1 tsp sugar
- 2 tsp Italian Seasoning
- 1 tsp oregano
- 1 clove garlic
- 10 pieces thinly sliced beef rump, top round or bottom round
- 1 lb ground veal
- 1 cup plain breadcrumbs
- 1 egg
- 1/2 cup cold water
- 1/2 cup Grated Parmesan or Romano Cheese
- 2 cloves garlic minced
- 2 tbsp chopped parsley
- 1/2 tsp salt
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In a large pot place the olive oil and when hot add the beef shank.
Start browning this meat.
Next add the sausage, garlic and Italian seasoning.
When everything turns golden brown, add in the red wine.
Now pour in the marinara sauce.
Sprinkle with sugar and cook slowly for about one hour.
After one hour add the braciole.
Cook for another 2 hours.
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I take ground veal and add the egg, water, breadcrumbs, parmesan, garlic, chopped parsley and salt.
Mix it all up using your hands.
Place the steak on a board and scoop out about half a cup of the ground meat mixture into the middle.
Roll up tucking everything in.
Use string or toothpicks.
In a large pan add 2 tbsp canola oil.
Brown the braciole.
Remove from heat and let cool.
If you use kitchen string, cut it and remove it before place the braciole in the sauce.
If you used toothpicks, place the braciole in the sauce and then remove them after you take the braciole out of the sauce.