Meze Ziti with Meatballs and Braciole

Directions for: Meze Ziti with Meatballs and Braciole

Ingredients

Tomato Sauce with Bracioles

4 medium thick slices of beef, either eye of round or shank, pound thin

Salt and pepper, to taste

4 clove garlic

cup parsley (125 ml)

2 cup fresh spinach (500 ml)

cup Romano cheese (1125 ml)

Hot pepper flakes

Toothpicks

2 to 3 tbsp. olive oil (30 to 45 ml)

1 large onion, peeled, left whole

1 heaping tbsp. tomato paste (15 ml)

2 28 oz can Italian peeled tomatoes, pureed in food mill or food processor

1 cup red or white wine (250 ml)

Meatballs

1 lb(s) ground veal (454 grams)

3 eggs

cup water (125 ml)

handful of breadcrumbs

handful of Romano Cheese

1 tsp chopped garlic (5 ml)

Small handful of parsley

Salt and pepper, to taste

Oil, for frying the meatballs

Meze Ziti

1 pkg package ziti (1 pound/454 grams)

Directions

Tomato Sauce with Bracioles

1. Lay out the slices of beef and season each with salt and pepper. Sprinkle evenly with garlic and parsley. Divide spinach and cheese among the bracioles. Sprinkle on the hot pepper flakes. Roll each slice and secure with 3 toothpicks to hold.

2. Heat olive oil in a medium sized sauce pot over medium high heat. Brown the braciole evenly on each side, about 2 to 3 minutes per side. Add the whole onion. Add a spoonful of tomato paste and stir. Cook for a few minutes. then add pureed tomatoes and wine. Increase heat to high. Cook until mixture boils. Reduce heat to medium low heat. Let simmer for 3 hours, stirring often. at this point, add the meatballs. when meatballs are hot and cooked through. Serve with meze ziti. Serves 4 to 6.

Meatballs

1. Add veal, eggs, water, breadcrumbs, cheese, garlic, parsley to a large bowl. Season the mixture with salt and pepper to taste. Mix all ingredients really well with your hands. Roll into balls. (No one really cares how big its not about size.) Fry them in -inch of vegetable oil. Cook about 2 to 3 minutes per side or until browned. Add directly to sauce.

Meze Ziti

1. Break ziti by hand. Add to large pot of boiling, salted water. Cook pasta until al dente, about 7 to 9 minutes.

See more: Pasta, Italian, Beef, Tomatoes