Perciatelli and Brocliole with Sunday gravy

Ingredients:

For the Sunday Gravy:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can tomato puree
• 1 (6 oz) can tomato paste
• 2 tablespoons tomato paste
• 1 tablespoon sugar (optional, to balance acidity)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup red wine (optional)
• 1/2 cup water

For the Braciole:

• 1 1/2 pounds beef flank steak, thinly sliced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Butcher’s twine (to tie the braciole)

For the Perciatelli:

• 1 pound perciatelli pasta
• Salt, for water

Instructions:

For the Braciole:

1. Preheat the oven to 350°F (175°C).
2. Lay out the thin slices of beef on a cutting board. Season each piece with salt and pepper.
3. In a small bowl, combine the breadcrumbs, Parmesan cheese, parsley, and minced garlic.
4. Spoon the breadcrumb mixture onto each slice of beef and roll them up tightly. Secure each roll with twine or toothpicks.
5. Heat olive oil in a large skillet over medium-high heat. Brown the braciole rolls on all sides, about 4-5 minutes. Remove and set aside.

For the Sunday Gravy:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes, tomato puree, and tomato paste, stirring to combine.
4. Add the red wine, water, sugar (if using), basil, oregano, and bay leaf. Bring the sauce to a simmer.
5. Carefully add the browned braciole to the pot. Cover and let the gravy simmer on low for about 2 to 3 hours, stirring occasionally.
6. The gravy should be rich and flavorful, with the braciole becoming tender and infused with the sauce.

For the Perciatelli:

1. While the sauce is simmering, bring a large pot of salted water to a boil. Add the perciatelli and cook according to package instructions until al dente (about 8-10 minutes).
2. Drain the pasta and set aside, reserving a cup of pasta water.

To Serve:

1. Remove the braciole from the sauce and discard the twine or toothpicks. Slice the braciole into rounds.
2. Toss the perciatelli with the Sunday gravy, adding a little reserved pasta water to help coat the pasta.
3. Serve the perciatelli topped with slices of braciole and extra sauce.
4. Garnish with more fresh parsley and Parmesan cheese, if desired.

Enjoy!

This dish is perfect for a leisurely Sunday meal, bringing a taste of Italian tradition to your table. The hearty combination of pasta, rich tomato sauce, and tender beef will become a family favorite!