Nana's Italian Tomato Sauce
(Courtesy of Feser Family)
INGREDIENTS/PREP STEPS:
1 Fatty Chuck Beef Roast (Have butcher cut no thicker than 1/4" strips)
Step 1:
Prep and place in prep bowls for Bracioles
6 Cloves garlic sliced thin as can
Fresh Parsley washed and chopped to small pieces
Salt aprox 1 1/2 TBSP
Ground Pepper
Grated Romano Cheese Large Block
Step 2:
To put together the Bracioles:(wrapped meats with cheese filling)
On a cookie sheet or large cutting board lay out the slices of Chuck Beef Roast. Sprinkle with salt and pepper, parsley, grated romano cheese and garlic slices. Wrap as many small bundles as you can and secure in place with toothpicks.
Step 3:
To saute Bracioles:
Place olive oil in base of large sauce pot and also used 6 qt instant pot on saute. Saute carefully until translucent;
1 medium onion finely chopped.
add the all braciole meatballs and saute carefully until meats are browned about 15 minutes. Then add
and cover while it cooks for 45 minutes. Stirring so juices don't burn on bottom of pots.
1 cup white wine
Step 4:
For the Tomato sauce add to Large sauce pot:
4 28 oz cans tomato sauce or tomatoes
3 6 oz cans tomato paste
3/4 TBSP Salt
1 tsp Sugar
handful basil leaves, whole
(put in any left over romano cheese, garlic)
Keep at a very low boil stirring every 15 minutes to 30 minutes so sauce doesn't burn on the bottom of the pan. Simmer for 3 to 4 hours. Some water or more tomato sauce can be added as sauce thickens to thin it out more if wanted. Makes 4-6 meals worth. Freeze unused portions in meal sizes.
Serve warm over pasta of choice.