SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE

Sunday Sauce with Braciole, Meatballs, and Sausage image

No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.

Provided by @MakeItYours

Number Of Ingredients 29

Ingredients

2 medium onions, cut into 1" pieces
4 garlic cloves, peeled
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
1 cup finely grated Parmesan
2/3 cup chopped parsley
1/2 cup fine breadcrumbs
3 garlic cloves, finely chopped
6 slices beef top round (about 1 1/2 pounds total), pounded 1/4" thick
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 pound ground beef chuck (20% fat)
2 large eggs
2 tablespoons milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
6 sweet Italian sausages
1 pound pasta, such as spaghetti
Kosher salt
Finely grated Parmesan (for serving)
Butcher's twine

Steps:

PreparationMake the sauce:Purée onions and garlic in a food processor until very finely chopped.Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.Make the breadcrumb mixture:Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.Prepare the braciole:Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.Prepare the meatballs and sausage:Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch