Recipe(tried): Josie's Buccialoni (Braciole) and Sauce / Tomato Gravy

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REAL ITALIAN BUCCIALONI

Yes....I'm Italian and this recipe was given to me by a sweet Italian lady named Josie Caron from New Orleans.....Josie's Buccialoni

4 large, full cut veal or beef rounds, trimmed of excess fat and round bone removed. Pound to flatten slightly.
1/2 pound thinly sliced ham
3 cups Italian seasoned breadcrumbs
1 1/2 cups Parmesan cheese
1/2 teaspoon granulated garlic
olive oil
8 hardboiled eggs, thinly sliced
1 large onion, thinly sliced and separated into rings
3 quarts good Italian style tomato gravy (recipe follows)

Mix bread crumbs, cheese and granulated garlic. Add enough olive oil to moisten the breadcrumbs enough to hold together. For each round: Cover each round with a single layer of boiled ham, 1/4 of the breadcrumbs mixture, 2 sliced hardboiled eggs, 1/4 of the sliced onions, separated into rings. Starting at the shorter end, carefully roll up the beef round and tie securely with kitchen string or toothpicks or both!

In a large, deep dutch oven, heat a little olive oil and brown each roll well on all sides. Simmer the rolls in the Italian gravy for at least 2 1/2 to 3 hours partially covered. When meat is tender, remove from gravy onto a large platter. Allow to sit at least 10 minutes. before slicing into 1-inch slices.

Serve over cooked spaghetti and top with sauce and more grated cheese. Be sure to remove all string and toothpicks.

This is so wonderful and actually tastes better the next day......serve with lots of hot Italian bread and real butter.

SAUCE FOR BUCCIALONI
From: Chiqui from New Orleans

1 large onion, chopped
4-6 cloves garlic, crushed and minced
2 tablespoons butter and olive oil

3 large cans whole plum tomatoes, crushed
1 can tomato puree
2 tabsp. chicken soup base
3 cups Burgundy wine
2 bay leaves
3 tabsp. minced flat-leaf parsley
1/2 teasp. dried oregano
1 1/2 teasp. dried basil or better-a small handfull of fresh basil leaves
1/2 teasp. salt
2-3 tabsp. sugar

In a heavy-bottom dutch oven, heat olive oil and butter. Saute the onion 3 min. and then add the minced garlic and cook until the onions are transparent.

Add all remaining ingredients and simmer on a low setting for about one hour. Then add the well-browned buccialoni rolls gently into the gravy and cover. Simmer for at least 2 1/2- 3 hours. This is even better if you serve it the next day....It freezes beautifully. Buono appettito!!!!

*I like to add a pound of fresh mushrooms, thickly sliced during the last half hour of simmering. Also, taste the sauce after about cooking and season as needed.

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