Sunday Gravy with Braciole and Sausage

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 250 min · Beef · high-protein

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Ingredients

• 1/2 lb beef top round, sliced 1/4 inch for braciole
• 1/2 lb Italian pork sausages
• 1/2 lb pork spare ribs, cut into single ribs
• 1 28 oz can whole peeled tomatoes
• 1 1/2 oz tomato paste
• 1 yellow onion
• 2 garlic cloves
• 1 bunch fresh parsley
• 1/4 cup grated Pecorino Romano
• 1/4 cup breadcrumbs
• 1/4 cup red wine
• 1/4 cup olive oil
• 1 bunch fresh basil
• 1/2 lb rigatoni

Method (tap to check — screen stays awake)

1. Lay the beef slices flat, season, and scatter with half the chopped parsley, half the garlic minced, the breadcrumbs and half the Pecorino. Roll each up tight and tie with butcher's twine at 1-inch intervals.
2. Brown the braciole, sausages and ribs in the oil in a large heavy pot over medium-high, in batches, about 8 minutes a batch. Take your time here — the browned fond is most of the finished flavor. Set the meat aside.
3. Cook the diced onion in the fat 8 minutes, add the remaining garlic and the tomato paste, and fry the paste 4 minutes until it turns rust-colored and sticks. Deglaze with the wine and scrape the pot clean.
4. Crush the tomatoes by hand into the pot, add 2 cups water and 2 tsp salt, and return all the meat with any juices.
5. Simmer at the barest bubble, partly covered, 3 hours, stirring every half hour so nothing catches. The gravy is ready when it is brick red rather than orange and the pork ribs are falling off the bone.
6. Lift the meat out, snip the twine from the braciole, and skim the fat from the surface. Stir in the basil and the remaining Pecorino.
7. Boil the rigatoni to al dente, dress it with a few ladles of gravy, and serve the meat as a second course on a platter as it is meant to be eaten.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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