Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle

Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle
38 Ingredients
  • 1 (10-ounce) box chopped frozen organic spinach
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 2 hard-boiled eggs, peeled and finely chopped
  • 2 tablespoons dried currants or chopped raisins
  • 2 to 3 tablespoons toasted pine nuts
  • 2 large cloves garlic, finely chopped
  • 1/4 cup freshly shredded Parmigiano-Reggiano cheese
  • 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin
  • Special equipment: Kitchen twine
  • 1/4 cup extra-virgin olive oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 1 large fresh bay leaf
  • A few sprigs fresh rosemary, leaves removed and finely chopped
  • A few sprigs fresh sage, thinly sliced
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 2 cups chicken stock-in-a-box
  • 1 (28-ounce) large can San Marzano tomatoes
  • 2 pounds hot or sweet Italian sausage or combination of both
  • 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
  • 1 tablespoon butter
  • A generous handful fresh sweet basil leaves, torn or shredded
  • A small handful fresh flat-leaf parsley, finely chopped
  • 1 large loaf ciabatta bread
  • 2 tablespoons extra-virgin olive oil
  • 4 portabella mushroom caps
  • 1 onion, halved and sliced
  • 2 cubanelle peppers, seeded and sliced
  • 1 red chile pepper, thinly sliced
  • 2 large cloves garlic, sliced
  • 1/2 cup chicken stock or water
  • Salt and freshly ground black pepper
  • 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock)
  • 12 ounces sharp provolone cheese, shredded
  • A small handful fresh flat-leaf parsley for garnish
Nutrition
2373
119% daily value
4 servings
                                       
                                           
     

Fat

192% 125

Saturated

229% 46

Trans

- 0

Monounsaturated

- 51

Polyunsaturated

- 15

Carbs

51% 154

Carbs (net)

- 136

Fiber

72% 18

Sugars

- 29

Sugars, added

- 0

Protein

314% 157

Cholesterol

162% 486

Sodium

174% 4181

Calcium

121% 1210

Magnesium

91% 366

Potassium

108% 3767

Iron

99% 18

Zinc

135% 20

Phosphorus

269% 1881

Vitamin A

100% 900

Vitamin C

210% 126

Thiamin (B1)

117% 2

Riboflavin (B2)

135% 2

Niacin (B3)

206% 41

Vitamin B6

140% 3

Folate equivalent (total)

102% 407

Folate (food)

- 366

Folic acid

- 24

Vitamin B12

133% 8

Vitamin D

1% 3

Vitamin E

49% 10

Vitamin K

623% 499
Comments
 
×