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Print this Recipe    Bracciola 09

Tomato Sauce:

1/3 cup canola oil
diced onions or dried onion flakes, to taste
2 quarts peeled, chopped plum tomatoes
basil
oregano
teaspoon minced garlic
parsley
pepper
salt

Heat the oil in a pot on medium heat. Put some pepper in there and
let it heat up until you can smell the pepper. Add onion, garlic,
and a good amount of basil, oregano, and parsley. Let this heat up
until you have a heavenly aroma but be careful not to scorch the
onions. Add the tomatoes. You may want to add a teaspoon of sugar
if you like your sauce a little sweeter. Bring to a boil over
medium heat for 10 minutes and then simmer over low heat until
reduced for about an hour. Add the salt after the sauce has simmered
for a while.


Brasciole:

6 ounces Italian sausage
1 tablespoon of minced garlic
parsley
pepper
1 pound chuck or flank cut of beef
3 tablespoons canola oil

Mix the sausage, garlic, parsley, and pepper. Cut the beef into
long, thin strips and pound on it until it's nice and thin. Place
a tablespoon of sausage mixture in the middle and roll up the beef.
Secure with a toothpick. Heat a pan with the oil and saute the
meat until brown. Drop the meat in the tomato sauce and simmer for
a half hour or so. Then serve over some fettuccine.

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