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ROASTED RED PEPPER AÏOLI

Aïoli is a Provençal garlic mayonnaise served as a condiment for fish, meat, and poultry. It makes a nice accompaniment to steamed and raw vegetables and can be stirred into brothy soups. I have substituted this version, with roasted red peppers, in place of the more traditional rouille typically served with bouillabaisse in France.

6 large cloves garlic, peeled

¾ teaspoon kosher salt

2 egg yolks

1 teaspoon freshly squeezed lemon juice

½ cup roasted red peppers (jarred or homemade), roughly chopped

¾ cup Spanish or other mild-flavored olive oil

Place the garlic in a blender or food processor and pulse until finely chopped, stopping to scrape down the sides as needed. Add the salt, egg yolks, lemon juice, and roasted red peppers and process until well combined. While the machine is still running, add the oil in a thin, steady stream until it is completely incorporated and the mixture is thickened. Taste and adjust the seasoning if necessary.

1¼ cups

BRACIOLE

This is traditional Italian Sunday fare. It can be made with one big roulade of beef (with one large piece of bottom round) or as individual roulades using sliced bottom round, as we do here. We like the look of the small rolls of stuffed meat—and this way, when it’s time to serve, there’s no slicing to contend with. It does take a bit of time to put together—but once it’s all in the pot simmering, there’s nothing to do but enjoy its outrageous aroma and anticipate its arrival at the table.

Twelve ¼-inch-thick slices beef bottom round (2 to 2½ pounds)

½ cup plus 1 tablespoon olive oil

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

¾ cup Italian-style dry breadcrumbs

4 hard-boiled eggs, chopped

½ cup chopped fresh parsley leaves

¼ cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for serving

2 tablespoons drained capers

1 tablespoon finely chopped anchovies

¼ cup plus 2 tablespoons chopped

fresh basil leaves

¼ cup plus 1 tablespoon minced

garlic (about 15 cloves)

1 teaspoon crushed red pepper

1 large onion, minced

1 cup dry red wine

One 28-ounce can Italian-style whole plum tomatoes, broken up with your hands, with juice

One 28-ounce can Italian-style crushed tomatoes

One 1 × 3-inch Parmigiano-Reggiano rind

2 bay leaves

1 teaspoon finely chopped fresh oregano leaves or ¼ teaspoon dried

2 cups water

1 pound pasta, such as spaghetti, linguine, or fettuccine, cooked until al dente, for serving

1. Place the beef slices between sheets of plastic wrap, working with 1 or 2 at a time, and pound to a thickness of 1/8 inch. Remove the plastic wrap and repeat with the remaining meat slices. Brush the meat on both sides with ¼ cup of the olive oil and season with 1 teaspoon of the salt and the black pepper.

2. In a mixing bowl, combine 3 tablespoons of the remaining olive oil with the breadcrumbs, eggs, parsley, Parmesan, capers, anchovies, ¼ cup of the basil, 3 tablespoons of the garlic, ½ teaspoon of the crushed red pepper, and 1 teaspoon of the remaining salt and stir to blend thoroughly. Divide the breadcrumb mixture evenly among the slices of meat (about ¼ cup stuffing for each), spreading it to within 1 inch of the edges. Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar. Use toothpicks to secure the meat or tie on both ends using kitchen twine.

3. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat and brown the meat rolls well on all sides, 8 to 10 minutes. Transfer the browned meat to a large pot and set aside. Add the onion and the remaining 2 tablespoons garlic to the drippings still left in the skillet and cook until lightly caramelized, 4 to 6 minutes. Pour in the wine and cook until nearly evaporated, 3 to 4 minutes. Add the plum tomatoes and crushed tomatoes and bring to a simmer.

4. To the pot with the browned meat, add the tomato-onion sauce, Parmesan rind, bay leaves, oregano, water, and the remaining