Gravy and Bruciolone

Recipe for Gravy (Tomato Sauce) and Braciole (Sicilian-style):

Ingredients:

For the Gravy (Tomato Sauce):

• 2 cans (28 ounces each) crushed tomatoes
• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Pinch of sugar (optional, to balance acidity)

For the Braciole:

• 4 thinly sliced beef or veal round steaks
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1/4 cup raisins (optional)
• 1/4 cup pine nuts (optional)
• Olive oil for searing

Instructions:

For the Gravy:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent.
2. Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavors.
3. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.

For the Braciole:

1. In a bowl, combine the breadcrumbs, grated Pecorino Romano cheese, chopped parsley, minced garlic, salt, and pepper. Mix well.
2. Lay out the thinly sliced beef or veal round steaks and season them with salt and pepper.
3. Spread the breadcrumb mixture evenly over each steak. If desired, sprinkle raisins and pine nuts over the breadcrumb mixture.
4. Roll up each steak and secure them with kitchen twine or toothpicks.
5. In a large skillet, heat olive oil over medium-high heat. Sear the braciole on all sides until browned.
6. Once the braciole are browned, add them to the simmering tomato sauce (gravy). Let them cook in the sauce for an additional 30-45 minutes, or until the meat is tender.
7. Remove the twine or toothpicks before serving.

Serve the braciole with the tomato sauce over pasta or with crusty bread. Enjoy your Sicilian-style Gravy and Braciole!