Marinara Sauce with Beef Braciole

I have been making homemade spaghetti sauce for 25 years or more.  They always come out better each time.  This one is the first one I made without meatballs and sausages and my taste buds say it was the best ever!  Enjoy!

1 whole head garlic, minced (12-16 cloves)

2 Tbsp extra virgin olive oil

1 cup finely chopped broccoli stems

¾ cup spicy salsa

1-28 oz can crushed tomatoes

2-28 oz cans tomato sauce

2-28 oz cans tomato purée

2 large onions, chopped

8 stalks celery, chopped

2 cups chopped sweet peppers

2 Tbsp capers, drained

¼ cup pitted and chopped Calamata olives

2 bay leaves

2 Tbsp oregano

1 tsp red pepper flakes

1 Tbsp basil

1½ tsp fresh ground pepper

Sauté garlic in olive oil for about 3-4 minutes, add broccoli and cook another 2 minutes; add crushed tomatoes and bring to boil.  Add all remaining ingredients, bring to a boil and then reduce heat to simmer; cover and cook, stirring frequently for 5 hours.

For Braciole:

10 oz sirloin steak

6 oz Italian hot sausage

½ cup chopped onion

1 small pepper, chopped

1 cup Italian style bread crumbs

¾ cup beef broth

1 tsp ground marjoram

Salt & pepper

Remove casing from sausage and brown in large skillet with onions and peppers.  Add bread crumbs and broth to cooked sausage and mix well; cool.

Meanwhile, pound steak with mallet to ¼ inch thickness; sprinkle with salt and pepper.  Spread stuffing over steak and roll up.  Secure with poultry pins or string or both. 

Brown on all sides in skillet; place meat roll carefully in sauce and let simmer for last hour of cooking.  Remove braciole from sauce, let cool ten minutes, slice and serve with your favorite pasta, homemade garlic bread and a fine red wine.

© Crackerberries 2011