Ingredients

For the Braciole:

• 1 box chopped frozen organic spinach (10 ounces)
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 hard boiled eggs, peeled and finely chopped
• 2 tablespoons dried currants or chopped raisins
• 2-3 tablespoons pine nuts, toasted
• 2 large cloves garlic, finely chopped
• 1/4 cup Parmigiano Reggiano cheese, freshly shredded
• 4 pieces thin-cut top round veal or beef, pounded very thin (8 ounces each)
• 2 tablespoons extra virgin olive oil (EVOO)

Note: you will need kitchen twine to prepare the Braciole. For the Sunday Sauce:

• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 large fresh bay leaf
• A few sprigs fresh rosemary, leaves removed and finely chopped
• A few sprigs fresh sage, thinly sliced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1 large can San Marzano tomatoes (28 ounces)
• 2 pounds hot or sweet Italian sausage or a combination of both
• 1 package pappardelle pasta (8 ounces) or egg tagliatelle (12 ounces)
• 1 tablespoon butter
• A generous handful of fresh sweet basil leaves, torn or shredded
• A small handful of flat leaf parsley, finely chopped

For the Open-Face Sausage, 3 Pepper and Onion Sandwiches with Provolone

• 1 large loaf ciabatta bread
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 portabella mushroom caps
• 1 onion, halved and sliced
• 2 cubanelle peppers, seeded and sliced
• 1 red chili pepper, thinly sliced
• 2 large cloves garlic, sliced
• 1/2 cup chicken stock or water
• Salt and freshly ground black pepper
• 1 pound Italian hot or sweet sausage or a combination of both sausages in Sunday Sauce (use the sausage included in the Stuffed Braciole recipe, above)
• 12 ounces sharp provolone cheese, shredded
• A small handful of flat leaf parsley, for garnish

Description

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