Beneath my husband's German-Norwegian-Swedish exterior lurks a more Mediterranean heart. This past Christmas he received the Frankie's Sputino cookbook (really, much more than a cookbook), and we finally were able to clear away a weekend day to make the (cue the trumpets) Sunday Sauce with meatballs and braciola.
|First there is the simmering of 13 cloves of garlic in a cup of olive oil. I know!|
|Four big cans of whole tomatoes get mushed up by hand - this is just one can.|
|The sauce begins...it cooks, all told, for almost five hours.|
|The braciola - pork shoulder steaks butterflied and stuffed |
with provolone, parmesan, garlic, and parsley, then tied up.
Chris was impressed with my butcher-grade tying skills.
|Into the pot for three hours.|
|Meatballs! - Though these are actually the meatballs |
from the excellent blog Dinner: A Love Story.
|After baking about 30 minutes they go into the sauce for about 30 more.|
|There was also bread.|
After the sauce night we had the braciola shredded in sauce on farfalle the next night, and then the night after that I made a lasagna with the leftover meats and sauce that was really fabulous. And we ate it for lunch all week long. Making the sauce is a big time commitment, over the course of the week, it felt like we had in fact saved time.