Braciole
submitted by amanda

3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain
Stuffing (see below)
Marinara Sauce (see below)
2 Tbsp. olive oil

Brown the slices of beef in a skillet with the olive oil and set aside.
Once the slices have been browned, fill with stuffing and hold together
with a toothpick. Arrange the rolls in a baking dish and cover with the
Marinara sauce. Bake at 375 degrees for 11/2 hours and serve.


Stuffing
Use a basic turkey like stuffing as follows:

12 oz. regular bread cubes plus cornbread cubes, with seasoning mix
4 oz. pine-nuts
3 stalks celery
1 diced onion
1 diced apple

First brown the nuts and other ingredients in a saucepan so they soften
and the flavors blend. Add the seasoning mix before putting into the
bread and add broth as directed. You want medium moisture content.


Marinara Sauce

4 Tbsp. olive oil
4 cloves pressed garlic
1 medium onion, diced
1 Tbsp. oregano
1 Tbsp. sweet basil
11/2 tsp. tarragon
1 tsp. thyme
1 tsp. sage
3 Tbsp. dried parsley
1 tsp. savory
salt & pepper to taste
1 small can tomato paste
32 oz. tomato sauce
16 oz. crushed tomatoes
2 cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes
3/4 cup thin 1" slices bell pepper (yellow or red preferred)
11/2 cups sliced mushrooms
1 16 oz. can olives, chopped
3/4 cup zucchini (optional)
1 tsp. baking soda
11/2 Tbsp. brown sugar
1/2-1 cup red wine
4 to 6 Italian sausages (hot or mild to taste)

In a large pot, pour the olive oil, onions, garlic, and spices. Saute
ingredients to break the flavor. Add tomato paste and continue to saute
for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped
tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking
soda, brown sugar and red wine. Brown 4-6 Italian sausages in a skillet
(I like few hot, few regular), and add them to the sauce. Cook the sauce
for at least two hours before serving. This sauce can be used on pasta of
any type, or on top of other dishes manicotti. You can double this batch
and freeze some for later.

Yields: 12 servings
Preparation Time: 1 hour, 30 minutes

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