Sunday Sauce With Sausage And Braciole

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Bon Appetit
Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

2 cups fresh breadcrumbs

½ cup finely grated Pecorino

⅓ cup finely chopped fresh flat-leaf parsley

1½ teaspoon crushed red pepper flakes

¼ teaspoon hot smoked Spanish paprika

7 cloves garlic finely chopped, divided

4 tablespoons olive oil, divided

2 pounds beef top round, thinly sliced by a butcher for braciole

Kosher salt and freshly ground black pepper

2 pounds hot or sweet Italian sausage, halved crosswise

1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs

1 large onion, finely chopped

2 anchovy fillets packed in oil, drained

¼ cup tomato paste

2 28-oz. cans crushed tomatoes

2 28-oz. cans whole peeled tomatoes

1½ pounds large tubular pasta (such as rigatoni or tortiglioni)

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