Itailan Sunday Dinner Braciole and Sauce

I love this one.  It is one of those recipes that has become one of our family classics and will show up at many of the holidays and large family gatherings.  Yes, it's work and takes a couple days preparation, but you will be rewarded with everyone never missing a meal at your house once they've had it and know it's on the menu.  This is that good! 
The day before you want to serve this dish prep the Braciole and make the meatballs.  I have made the entire dish, sauce and all a day or two ahead (just gets better with time) and reheated for my dinner party.  Doing it ahead makes for a stress free party and you can enjoy family and friends rather than being in the kitchen. Enjoy!

Serves an army!

Braciole-
2 # Beef top round, sliced thin (have butcher do two 1# pieces)
1/2 C. breadcrumbs
1/4 C. chopped garlic
1/4# Soppressata, sliced thin
1/4# provolone cheese, sliced
kosher salt and black pepper, to taste
kitchen twine, to tie meat

Meatballs-
1/2# each ground beef, pork, and veal
2 eggs
3/4 C. fresh breadcrumbs
1/4 C. milk
1 Tbsp. tomato paste
1/4 C. grated parmesan cheese
1 tsp. oregano
1 tsp. chopped parsley
kosher salt and black pepper, to taste

Sauce-
2 Tbsp. butter
1/4 C. each diced onion, celery, and carrot
8 cloves fresh garlic, peeled and sliced as thin as you can
3 bay leaves
2 cans whole San Marzano tomatoes (crush by hand and reserve in bowl)
1 small can tomato paste
1 C. chicken stock
2 Tbsp. oregano
1/2 C. fresh basil, coarse chopped
kosher salt and pepper, to taste

At least 1# rigatoni pasta or any wide, large pasta (amount depends on the size of the crowd, good rule of thumb is 3/4 C. dry pasta per person)
1 rack baby back ribs, cut into individual ribs
1 # sweet Italian fennel sausage
1# fresh Ricotta cheese
1/2 C. grated pecorino cheese, extra for the table
1/2 C. chopped fresh Italian flat leaf parsley

Braciole- you're making a rolled up log that when cut will look like a pinwheel.

Pound out the beef to about an 1/8 of an inch thickness, thin but not too thin to rip the meat.  Season with salt and pepper.  Lay down the Soppressata, then provolone on top of the meat, sprinkle on garlic, breadcrumbs, and parsley.  Taking an edge of the meat, roll away from you to form a log.  Use kitchen twine to tie, not too tight, but to secure the roll.  Wrap each in plastic wrap and reserve in the refrigerator overnight.

Meatballs-
Preheat oven to 325 degrees F.

In a small mixing bowl combine breadcrumbs and milk.  Let absorb for 5 minutes.  Reserve.  In a large mixing bowl combine the rest of the ingredients.  Add breadcrumb and milk mixture.  I wash my hands very well and mix this all by hand, squishing the mixture between my finger to insure a really thorough mix.  I then taste test (you don't want to cook the entire batch to find they are under seasoned)  by heating a small frying pan, take a small amount of the mixture flatten to a disk and cook it until done.  I taste and correct the mixture if need be.  Portion mixture out to make 2-3" diameter (or any size you like) meatballs and place on a greased baking sheet.  Once all the mixture is balled up, place meatballs in the oven and cook for about 40 minutes or until browned and cooked through.  Remove from oven, let cool to room temperature.  Place in large ziplocked bag and reserve in the refrigerator until making the dish. (this can be done 3 or 4 days ahead if you like)

Sauce-

Place a large stock or sauce pot on stovetop and get hot over medium heat.  Add butter, onions, celery, and carrot.  Sweat vegetables for 5 minutes.  Add garlic and cook another minute.  Add pork ribs, sausage, Braciole, meatballs, crushed tomatoes, tomato paste, chicken stock, bay leaves, salt and pepper.  Cook for 30 minutes.  Add oregano and basil, stir.  Cook sauce for another 3 1/2 hours.  Keep an eye on it that it doesn't boil, you want just a nice slow simmer, stir from time to time.

30 minutes before you want to eat, get a large pot of salted water on the fire to boil.  Once at a rolling boil, add pasta and cook for about 8-10 minutes.  I like mine al dente.  Drain well and put on a large serving platter.  Top pasta with meats and sauce, then dollop the ricotta cheese over the top.  Sprinkle over the top with pecorino and parsley. Make sure to have extra grated pecorino for the table.  Serve and Enjoy! Abbondanza!!