Roll and tie the braciole with kitchen twine.
Fry the meatballs in extra virgin olive oil.
Sear the braciole and sausage.
Sauté the onions, garlic and basil in the oil.
Deglaze with red wine, add the jarred tomatoes, season with salt and pepper and let cook on low for a few hours.
Serve with any large shape pasta.
