1/4 c. olive oil
1 tsp. crushed sweet basil
1/4 tsp. crushed red pepper
1 med. onion, chopped
2 lg. cloves garlic, chopped
2 (28 oz.) cans crushed tomatoes
1 (28 oz.) can plum tomatoes
1 (6 oz.) can tomato paste
3 cloves crushed garlic
1/4 c. parsley
1 (6 oz.) can water
Salt & pepper to taste

BRACIOLA:

1 lb. top round butterfly steak or skirt steak, grounded as thin as possible
1/4 c. grated cheese
1 lg. clove garlic, chopped
1/4 c. chopped parsley
1 tsp. black pepper

MEATBALLS:

1 lb. extra lean ground beef
1/2 c. grated cheese
1 tsp. black pepper
1 egg
1/4 c. chopped parsley
4 slices American bread (crust removed) dipped in warm water & squeezed lightly)
1 lg. clove chopped garlic

To do this in the proper sequence, make the sauce first, then the braciola, and finally, the meatballs. Follow the sequence closely.

For Sauce: Heat oil, basil, red pepper, onion and garlic in 6 quart Dutch oven. When onion and garlic are brown, add tomatoes (crush plum tomatoes by hand), water, crushed garlic, parsley, salt and pepper. Crack the cover and simmer on low heat while meat is prepared.

For Braciola: Sprinkle garlic, cheese, parsley and pepper on steak. Roll from thin to wide end and secure with toothpicks.

For Meatballs: Mix all ingredients well and form into 8 or 9 meatballs. Place braciola, meatballs and 6 sweet Italian sausages on broiler pan and place under broiler until both sides are brown. Drain meat on paper towels and drop into tomato sauce. Cook for 2-3 hours or until braciola is tender. Serves 6-8.