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Cavatelli Con Braciolette (Small Pasta Shells With Classic Meat Rolls)
WEST COAST PRIME MEATS24Ingredients
70Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. Italian parsley (one small bunch, chopped fresh)
- 3 garlic cloves (peeled and minced)
- 1 Tbsp. olive oil
- 1 tsp. ground nutmeg
- 2 oz. pecorino romano (Three-quarters-cup, freshly grated)
- 1 lb. beef top round (London Broil)
- 1/2 tsp. sea salt
- 1 tsp. freshly ground pepper
- 3 oz. pancetta slices (thinly sliced, cut in half)
- 28 oz. whole peeled tomatoes (with the juice)
- 1 cup all purpose flour
- 1/3 cup olive oil
- 1/2 cup diced onion
- 1 pepperoncino (dried, broken into small pieces)
- 1 garlic clove (peeled and smashed)
- 5 tsp. sea salt (plus extra for seasoning)
- 1/2 cup dry red wine
- 6 basil leaves (fresh medium, torn into small pieces)
- 1 lb. cavatelli (dry)
- 5 qt. water
- 2 Tbsp. salt
- 2 Tbsp. extra-virgin olive oil
- 1 cup pecorino romano (freshly grated)
- 1 tsp. Italian parsley (chopped fresh)
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