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Brasciole with Fettuccini and Tomato Sauce Recipe

Brasciole with Fettuccini and Tomato Sauce Recipe

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Brasciole with Fettuccini and Tomato Sauce

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Ingredients:

Serving

Directions:

Rustic Tomato Sauce:
Heat oil in a small stockpot on medium heat. Add onion and saute until brown. Remove the onion from oil and add tomatoes, basil and pepper to taste. Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced. The oil should separate from tomatoes and float to the top (about 45 to 60 minutes). Add salt but only when the sauce is almost done.
Brasciole:
In a bowl, mix sausage, garlic, parsley, and pepper until well blended. Set aside. Cut beef into thin slices and flatten with mallet until very thin, and meat slice is about as big as your hand. Place a tablespoon of sausage mixture in the middle and roll up the beef. Secure with a toothpick. Heat pan with olive oil and saute brasciole until well browned. Transfer to tomato sauce and reduce to a simmer. Continue to cook tomato sauce with brasciole until sauce is done, when oil separates from the tomato sauce and floats to the top.
Egg Pasta for Fettuccine:
Place flour in a mound onto a work surface, and make a well or hollow in the center. Crack eggs into the well, and whisk them slightly. With hands or fork, gradually draw some of the flour into the eggs until the eggs are no longer runny. Gently draw the sides of the mound into the egg mixture, and when eggs are soaked up by the flour, begin working the mixture into a dough. Knead the dough using the heel of your palm for about 8 to 10 minutes. Use water as needed until a smooth, integrated mixture is achieved. Let dough rest for at least 20 minutes. Using a pasta machine or wooden dowel, roll out dough and make into desired shape. Gently drop into a large pot of boiling water, and cook for 2 to 3 minutes.
Serve Brasciole over fettuccine.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1625.68 Kcal (6806 kJ)
Calories from fat	746.84 Kcal
		% Daily Value*
Total Fat	82.98g	128%
Cholesterol	267.44mg	89%
Sodium	3815.41mg	159%
Potassium	1634.05mg	35%
Total Carbs	164.57g	55%
Sugars	10.05g	40%
Dietary Fiber	20.11g	80%
Protein	58.85g	118%
Vitamin C	44.7mg	75%
Iron	13.1mg	73%
Calcium	528.4mg	53%

Amount Per 100 g
Calories	201.57 Kcal (844 kJ)
Calories from fat	92.6 Kcal
		% Daily Value*
Total Fat	10.29g	128%
Cholesterol	33.16mg	89%
Sodium	473.07mg	159%
Potassium	202.6mg	35%
Total Carbs	20.4g	55%
Sugars	1.25g	40%
Dietary Fiber	2.49g	80%
Protein	7.3g	118%
Vitamin C	5.5mg	75%
Iron	1.6mg	73%
Calcium	65.5mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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