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Ingredients

Braciole:

• 1 (10-ounce) box chopped frozen organic spinach
• 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 to 3 tablespoons toasted pine nuts
• 2 large cloves garlic, finely chopped
• 1/4 cup freshly shredded Parmigiano-Reggiano cheese
• 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin
• Special equipment: Kitchen twine

Sauce:

• 1/4 cup extra-virgin olive oil
• 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-in-a-box
• 1(28-ounce) large can San Marzano tomatoes
• 2 pounds hot or sweet Italian sausage or combination of both
• 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
• 1 tablespoon butter
• A generous handful fresh sweet basil leaves, torn or shredded
• A small handful fresh flat-leaf parsley, finely chopped

Description

Food Network Invites You To Try This Spinach Stuffed Braciole In A Sunday Sauce With Pappardelle Recipe From Rachael Ray.

Food Network