Italian Stuffed Meat Roll - Pork Braciole with Spaghetti - #shorts

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Italian Stuffed Meat Roll - Pork Braciole with Spaghetti - #shorts

This dish is really fun to prepare and tastes absolutely delicious. It's unique and full of flavor. The garlic and parsley provide a nice fresh touch to the braciole while the pork fat adds a savory richness to the meat rolls and tomato sauce. The meat comes out extremely tender and pairs beautifully with a nice plate of spaghetti. It's easier than it looks, so give it a try!

Pasta
- 1 lb (450 g) Spaghetti

Stuffed Meat Rolls
- 2 lbs (900 g) boneless pork shoulder roast
- 4 cloves garlic, finely chopped
- 4 oz (170g) pork fat, finely chopped
- 3 oz (90g) fresh parsley, finely chopped

Tomato Sauce
- 2 tbs olive oil
- 3 cloves garlic, coarsely chopped
- 1/2 sweet onion, diced
- 1 small can (6 fl oz or 175 ml) tomato paste
- 1 large can (28 fl oz or 800 ml) peeled tomatoes, crushed San Marzano
- 3 sprigs fresh basil
- 3 cups (750 ml) water
- 1 tsp salt, additional if required
- 1 tsp ground pepper
- parmesan cheese, shredded reggiano

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