This is it. The big one. My favorite recipe of all time. It's easy, but takes an afternoon to prepare and cook. Here it is...my recipe for...bruscialoni!!! You may copy and paste or visit when needed.

My Secret Family Recipe BRUSCIALONI (broo-sha-low-nee) serves 8 You will need 1 good sized round steak. Put it between two pieces of plastic wrap and pound out with an object that has a smooth bottom. Drizzle on both sides a little olive oil and a little salt and pepper. Let's start the sauce first. I gave this to you before, but, here it is again.

The Sauce
PELATI POMODORO MARINARA SALSA (SUGU)

Italian Pear Tomato Meatless Sauce (you can use regular tomatoes also) In a 2-3 quart pot, heat 1/8 cup of olive oil on high then put in the following ingredients and reduce heat to medium.

1 green pepper diced fine
1 medium white or yellow onion diced fine
2 carrots diced fine
1 green pepper diced fine
3 cloves of crush garlic
1/2 tsp. red pepper flakes

Saute until a little translucent ( about 15-20 minutes). Then add, crushed from your hands in a bowl first, 2-12 ounce cans of peeled italian pear tomatos (regular tomatos will do)reserving juice, straining it to catch any seeds and stir in 1 can of 6-8 ozs. of tomato paste. Add 1-12oz. puree. Hey, look out, we have it going!

Add:

1/8 cup basil
1 tbsp. oregano (some people don't use this in their sauce)
2 tsp. thyme
a small pinch of sage
1 tsp. nutmeg (secret)
3 tbsp. sugar
2 tbsp. salt
2 tbsp. pepper

Add strained tomato juice to thin this out, a little, not too much. Bring the heat up to high, until semi-boiling. Then reduce, cover and simmer for about an hour. Then add 1/2 cup of red wine(optional), and simmer for another 15 minutes. While this is simmering on the stove, let's start step number 2. In a bowl mix together well with your hands:

1 cup of bread crumbs
1/8 cup of grated Parmagiano cheese
1/8 cup of grated Romano cheese
3 slices each of chopped fine salami, ham, and mortadella
1 small onion, grated
2 cloves of garlic, minced
2 tbs. fresh chopped parsley
4 tbs. olive oil
1 egg
1/2 tsp. salt and ground pepper each
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. sage
1/8 tsp. oregano
1/8 tsp. thyme

The Bruscialoni

Lay out the round steak on your clean counter and place the mixed ingredients from the bowl onto the steak and pat it down. At this point, you add 2 slices of mozzarella cheese and a couple leaves of spinach. Then, 2 or 3 hard boiled eggs (depending the size. I always put 3!). Now, roll it up. This where it gets tricky and a bit cumbersome. Be patient though.You must tie together with a 3 to 4 foot long string and I'll do my best to describe how this is done.

Lay the 3 to 4 foot long string down on the counter and lift the rolled round steak on top of it to where the string runs from top to bottom. Not from side to side. Then pull one end of the string up to about 2 inches from that end. Holding the string with your fingers on top, wrap the string underneath. Pull it around the part of the string you are holding and repeat the process until you are all the way down to the other end. Then loop and tie off at that end. Cut off the remaining string.

In a large deep skillet, heat 4 tbs. of olive oil and 2 cloves of garlic. Place the bruscialoni in the skillet and brown on all sides. Don't worry if bits and pieces fall out. Remove for a minute and deglaze with 1/8 cup each of red wine and water and reduce (you can omit the wine). Put the bruscialoni back in the large skillet, or sauce pot. Pour your sauce over the entire bruscialoni.

Put in a preheated 300 degree oven and bake for 2, to 2 1/2 hours. Prepare mostaccioli per the directions on the package. Cook al dente (to the tooth). Pull the skillet, or sauce pot out of the oven, remove the bruscialoni and set aside for 5 - 6 minutes. Place a cup or so of the sauce the bruscialoni cooked in, into the drained mostaccioli and cook the sauce into it for 3 minutes.

On the platter you placed the bruscialoni, snip the string carefully. Now slice it about 2 inches thick. You'll see the inside, the colors and the ingredients. Plate up the mostaccioli, sprinkle with fresh grated Parmagiano Reggiano, fresh chopped parsley and a beautiful slice of the bruscialoni.