When it comes to memories anything family always prove to be the best in my book. Then of course when it comes to food and family it's a Sunday special with the scents that waft through house that trigger smiles and warmth you can never forget. Of course they can drive you crazy do things that you never expect but when it comes down to it you are always there for each other... Thick or thin!
Depending on what your family liked in their gravy, this silky smooth and full-bodied sauce derives it flavors from the garlic and herbs, as well as the meatballs, sausage, braciole, and even some spare ribs that had been simmering in the pot all morning.
As is everything Italian every family will have it's own twist, it's own variation on the same basic theme. Where one will use a crushed tomato and a specific brand, who uses a plum tomato of another brand, who cans their own tomatoes at the end of each summer. One thing is certain that family will swear that their gravy is the best, and never ever show them a jar of sauce, cause that is blasphemy. Though once the gravy is made just need a little pasta, some garlic bread and you are good to go.
Sunday is the day of the week know as the day of rest. Though there was always something so comforting about Sunday dinner whether it was for a crowd, or just the immediate family. It was home, family and tradition. Though even if you are not Italian-American, Sunday can still mean family dinner, roasts, something special. Even better news, You do not need an ounce of Italian blood to try this, don't let it overwhelm you. Heck make extra, cause hint, it freezes real well.
- Mix all ingredients except the ground beef in a large bowl by hand. Once moist and well blended then add beef, be careful not to over work beef.
- Roll meatballs to about the size of a golf ball.
- Roll meatballs in seasoned breadcrumbs.
- At this point you have 2 options, you may place on a baking sheet and bake in a 375 degree oven fro about 20 minutes until browned. Or
- In a large fry pan with oil fry meatballs until well browned on all sides. Drain on paper towel when finished.
- After cooked you may place in gravy, or wrap extra and freeze for a later date.
- To make the filling, mix together parsley, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you.
- Season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with butchers twine, and repeat with remaining beef and filling.
- Heat oil in a large heavy bottom pot over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes.
- Transfer to a plate and set aside. Proceed with your gravy as above. Freeze unused rolls until needed.
- In a large heavy pot over medium-low heat, heat 1 Tbsp olive oil and add sausages. Cook about 4-5 minutes on each side, or until browned all over; remove from heat.
- Repeat with braciole, cook about 4-5 minutes on each side, or until browned all over; remove from heat.
- Pour the San Marzano tomatoes in a large bowl, and crush them with your hands (or use a food mill, or food processor if you prefer).
- In the same pot, heat 1 Tbsp of olive oil, add garlic cloves and saute for about 2 minutes, or until golden brown. Remove and discard garlic. Pour in the tomatoes (with their juice), red wine, crushed red pepper, oregano and salt. Bring to a boil; reduce to a simmer, then add back your sausage, braciole, and after about and hour you may add in your meatballs. Continue to cook stirring occasionally, for another 1-1/2 - 2 hours when all meat is tender.
- Preheat oven to 375 degrees.
- Slice loaf lengthwise and lay open-faced.
- In a medium bowl, combine butter, garlic and parsley. Spread in a thick, even layer over both halves of loaf.
- Place both halves on a baking sheet and bake for 15 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
- Preheat the oven to 325 degrees.
- Combine graham cracker crumbs, sugar and butter in a medium bowl.
- Press graham cracker mixture into bottom of a 9-inch springform pan and up the sides to form a pie crust, bake for 5 minutes.
- Using a mixer, add ricotta a third at a time and blend until smooth. Gradually mix in 3/4 cup sugar, reserving the remainder.
- Add egg yolks, one by one, to mixture until fully combined.
- Then gradually add flour, then vanilla and increase speed slightly to combine well. Set mixture aside.
- Beat egg whites with remaining 1/4 cup of sugar until stiff peaks form. Set aside.
- Whip heavy cream until stiff peaks form, then gently fold together whipped cream, egg whites and batter until combined.
- Pour batter into crust and bake at 325 for one hour, then turn off heat and allow cheesecake to cool in oven for 2 hours.
- Refrigerate overnight and serve.