Best method: place the sausage, meatballs, and braciola in the refrigerator 4 to 6 hours before cooking, still wrapped or covered.
Faster method: set on a tray at room temperature 2 to 3 hours, covered. Turn once halfway through so they thaw evenly.
Quick tips: keep raw meats separate from ready-to-eat foods; never defrost in hot water; cook immediately after thawing.
1/4 cup extra-virgin olive oil
2 medium yellow onions, finely diced
6 to 8 cloves garlic, thinly sliced
3 tbsp tomato paste
Two 28 to 35 oz cans Italian crushed or hand-crushed whole tomatoes
1 cup dry red wine or water
4 to 6 basil leaves, torn
1 tsp dried oregano, or 2 tsp fresh chopped
Pinch of sugar, optional - Usually the onions provide enough sweetness.
Kosher salt and black pepper
1 package Frank & Sal Italian Sunday Dinner
Sausage, Meatballs, and Braciole.
Warm the pot
Set a large heavy pot over medium heat with olive oil.
Sear the meats
Add sausage, meatballs, and braciole in a single layer. Brown well on all sides, about 3 to 4 minutes per side. Work in batches. Transfer to a tray and keep any juices.
Build the base
Lower heat to medium. Add onions to the same pot and cook until soft and golden, about 6 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute.
Deglaze and add tomatoes
Pour in red wine or water and scrape up browned bits. Add crushed tomatoes, basil, oregano, a pinch of sugar if needed, and season with salt and black pepper. Bring to a gentle simmer.
Long simmer with meats
Return braciole, sausage, and meatballs to the pot with any juices. Partially cover and simmer on low 2 1/2 to 3 hours, stirring every 20 to 30 minutes so the bottom does not catch. If the sauce gets too thick, add a splash of water. Taste and adjust salt and pepper near the end.
Finish
Move the meat to a warm platter. Snip and remove any twine from the braciole. Stir the sauce, taste once more, and hold hot for pasta.
Toss pasta with plenty of sauce and top with grated Parmigiano Reggiano or Pecorino
Serve the meat on a platter with a ladle of sauce over the top.
If you prefer a smoother texture, pulse the tomatoes before cooking.
Leftovers hold 3 to 4 days refrigerated and freeze well for up to 2 months.
