1. Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square. 2. Heat the oil in a deep, heavy pot and cook the onion until translucent. 3. Push the onion aside, and working with a few pieces at a time, brown the meat on all sides. 4. Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat. 5. Season with salt and pepper and bring to a boil. 6. Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot. 7. Cook, stirring occasionally for 2 1/2 hours. 8. (If the sauce becomes too thick, add small amounts of hot water.). 9. If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour. 10. Add the meatballs for the last 45 minutes of cooking. 11. Remove the meats from the sauce. 12. Serve the sauce over pasta and serve the meats separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
