mama villani's stuffed braciola

 

Meatballs:

3 lbs. ground beef

1 Tbs. Worcestershire suace

1 C. bread crumbs

2 tsp. salt

2 eggs

1/2 tsp. pepper

1/4 c. gratd parmesan cheese

1/2 tsp. garlic powder

1/4 C. catsup

1/4 tsp. oregano

 

Filling:

1 small onion,  chopped

1/4 c. ripe olives, chopped

1 small gr. onion, chopped

1/2 c. Ricotta cheese

1/4 c. fresh mushrooms, sliced

10 oz. mozarela chees,

1 T. butter or margarine

  grated and divided

 

Sauce:

2 cans (15 oz. each) tomato

2 T. sugar

 sauce

2 T. grated parmesan cheese

1 can (6 oz.) tomato paste

1 tsp. chopped parsley

1/2 c. water

1/2 tsp. salt

1/4 c. white wine

 1/4 tsp. oregano

 

8 oz. spaghetti, cooked

 

 

Combine all ingredients for Sauce in small pan.  Bring to a boil, reduce to simmer, covered, until needed.   In a large mixing bowl, combine all ingredients for Beef Loaf, mix well.  Cut tow pieces of foil 10x12 and 16x12.  On the smaller sheet, press 1/3 of beef mixture into an 8x10 rectangle, about 1 thick.  Place on a gbroiler pan.  Press the remaining 2/3 beef into a 10x15 rectangle on remianing sheet.   For filling, saute onion, peppers and mushrooms in butter unitl lightly browned and translucent.  Add olives, ricotta cheese, one-half the mozarella cheese and 1/2 c. sauce.  Heat until the cheese begins to melt.  Spoon mixture onto center of smaler meat rectangle.  Lifting larger rectangle, turn upside down and place over filling.  Seal edges by pressing together.  Place braciola in 350 degree oven and bake 50 min.  Spoon 3/4 C. suace over top of loaf;  sprinkle with remaining mozarella.  Return to oven; bake until cheese melts.  Remove loaf from broiler pan and carefully place on serving platter.  Surround with cooked spaghetti and top with remaining sauce.  Serves 10-12.  Preparation time: 2 hours.

-from Grass & Grain?