Hi Antonia , the braciole is by memory, I guess I will have to take the time to write it down. For the eggs, it is simple , peel the harboiled eggs and throw them in the sauce whole. the absorb the sauce like sponges. the other option is similar to shakshuka int hat you just crack an egg on top of your sauce near before you are going to serve and let the whites cook through. the yolk can be runny or not, up to you. once the egg is cooked just scoop it out and put on the pasta, that's it.
Classic Italian-American "Sunday Sauce" (AKA "gravy") involves braising various meats all day - beef, pork ribs, sausage, braciole - and often includes meatballs. In the recipes I know, the meatballs are browned in a skillet and added in the last hour or so of cooking, not put up to braise all day with the other meats - so that may give you some direction.
I'm not, but I've been lucky to have some great Italian-American cooking. I've made a friend's grandmother's Sunday gravy a couple of times - true labor of love.
a good braciole is a work of art. My grandmother would put peeled hard-boiled eggs in , or you can just drop raw eggs on top and cook them like in a shakshuka
Unfortunately, it's not precisely written down - I just have idiosyncratic notes taken while watching him make it (by heart, not from a written recipe.) When it's simmering-all-day weather again, I'll try to make a batch and measure/record properly!
Braising is usually for tougher cuts of meat to make them tender. Meatballs would probably fall apart. My suggestion would be to simmer the sauce for hours and then add the meatballs during the last hour. Any more than that and you would have meat sauce, not balls.
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AmySarah, you too. If you are allowed to share it, that would be fabulous.
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