Braciole with spinach in tomato sauce with pappardelle

Ingredients:

Braciole

• 1 package (280 g) chopped frozen spinach
• Freshly grated nutmeg
• 2 hard-boiled eggs, peeled and finely chopped
• 2 tablespoons currants or chopped dark raisins
• 2-3 tablespoons toasted pine nuts
• 2 large cloves garlic, finely chopped
• 1/4 tbsp. freshly grated parmesan
• 4 very thin veal or beef chops, weighing 220 g each.

Sauce

• 1/4 cup extra-virgin olive oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 large fresh bay leaf
• A few sprigs of fresh rosemary, leaves finely chopped
• A few sprigs of fresh sage, thinly sliced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups store-bought chicken broth
• 1 can (800 g) San Marzano tomatoes
• 900 g raw hot or sweet Italian sausage (or a mixture of both)
• 1 package (220 g) of pappardelle pasta or 350 g of egg tagliatelle pasta
• 1 tbsp. butter
• A generous handful of sweet basil leaves, torn or finely grated
• A small handful of fresh parsley leaves, finely chopped

Sandwiches with sausage, peppers, onions and provolone

• 1 large ciabatta
• 2 tablespoons extra-virgin olive oil
• 4 portobello mushroom caps
• 1 onion, sliced ​​into thin half rings
• 2 Cubanelle peppers, seeded and thinly sliced ​​(optional)
• 1 red chili pepper, thinly sliced
• 2 large cloves garlic, thinly sliced
• 0.5 cups chicken broth or water
• Salt and freshly ground black pepper
• Italian sausage in red sauce (recipe follows)
• 350 g of grated hot provolone
• A small handful of fresh parsley leaves, for serving
• Special equipmentkitchen string

Preparation:

1. Braciole:
   
   Defrost the frozen spinach, wrap it in a clean kitchen towel, and squeeze out all the water. Separate it with your fingers and place it in a bowl. Season the spinach with salt and pepper and sprinkle with a little nutmeg. Add the chopped hard-boiled eggs, raisins, pine nuts, finely chopped garlic, and cheese to the bowl and mix gently. Season the meat with salt and pepper and place each steak with one of the narrow sides facing you. Divide the filling evenly between the chops. Spread the filling over the meat, leaving a 0.5 cm border. Roll up, tucking the edges in to seal the filling inside. Tie each roll with kitchen string to secure the ends and center.
2. Heat a large cauldron over medium heat with 2 tablespoons of olive oil. Fry the rolls for 6-8 minutes until evenly browned.
3. Sauce:
   
   Remove the meatloaf from the pan and add another 1 tablespoon of olive oil, swirling the pan to coat the bottom. Add the chopped carrots, onion, chopped garlic, bay leaf, and season with salt and pepper. Cook the vegetables for 5 minutes until softened, then add the chopped rosemary and sage and cook for 1 minute. Add the tomato paste and stir to release the aroma, then add the white wine and scrape up any browned bits from the bottom. Add the chicken broth and tomatoes. Mash the tomatoes with a spoon or potato masher. Bring the sauce to a boil, return the meatloaf to the pan, reduce the heat, cover, and simmer for 2 hours, stirring occasionally.
4. After 2 hours, fry the sausage in a pan with extra-virgin olive oil. Add the fried sausage to the sauce and gently press it into the rolls. Simmer for another 30 minutes until the sausages are cooked through.
5. Bring a pot of water to a boil. Salt the water and cook the pasta until al dente. Pour off 1 cup of the starchy cooking liquid and drain the pasta in a colander.
6. Transfer the meatloaf to a serving platter and cover with foil to keep warm. Transfer the sausages to a separate plate and let cool.
7. Drain the pasta and return it to the hot pan. Add 1 tablespoon of chopped butter and half the sauce. Stir, adding a little of the starchy cooking water until the sauce is smooth.
8. Innings:
   
   Cut the string from the roll and serve the braciole, drizzled with the sauce and sprinkled with fresh parsley, on large plates with hot pappardelle pasta sprinkled with fresh basil and a little Parmesan. Set aside the sausages with the remaining sauce for a sandwich with peppers, onions, and provolone.
9. Sandwiches with sausage, peppers, onions and provolone:
   
   If you're making sandwiches a few days in advance, place the sandwiches in a bag, wrap them tightly, and freeze. Defrost them unwrapped at room temperature, then bake in the oven.
   
   Meanwhile, heat a couple of tablespoons of olive oil in a skillet over medium heat. Add the mushrooms and sauté until soft, about 5 minutes. Add the onion, Cubanelle pepper, chili pepper, and garlic and sauté for another 5 minutes. Don't add salt to the onion and pepper, as it will draw out more liquid, and we'll undercook them slightly if we pre-cook them.
   
   Cool the mushrooms and refrigerate. To reheat the mushroom mixture, add a little broth or water and reheat over medium heat. Season with salt and pepper to taste.
   
   To reheat the sausages, add a little broth or water to thin the sauce. Add a ladle of sauce to the pan with the mushrooms.
   
   Preheat oven to 375°F (190°C). Split the bread horizontally, then cut it in half into 4 large pieces. Arrange the bread slices on a rack set over a baking sheet to allow heat to circulate freely. Slice the sausage in half lengthwise. Spread the sauce on the bread, place the sausages cut-side down on top, pour the sauce over them, and sprinkle with pepper and cheese. Bake the sandwiches for 12-15 minutes, or until the cheese is melted and golden brown around the edges. Sprinkle with parsley and serve.