Spinach Stuffed Braciole In A Sunday Sauce With Pappardelle

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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

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

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