Sicilian Braciole Loaf - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 large celery rib, chopped
1 carrot, chopped
2 garlic cloves, minced
1 lb lean ground beef
1/2 lb ground veal (or can use ground beef)
1 cup firm Italian seasoned breadcrumbs, preferably from semolina bread
1/4 cup grated romano cheese
2 eggs
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup dried currant
1/4 cup chopped flat leaf parsley
1 tablespoon chopped fresh sage (or 1 t. dried)
1 tablespoon chopped fresh marjoram (or 1 t. dried)
1 teaspoon grated lemon peel
Mushroom Marsala Sauce
2 tablespoons unsalted butter
6 ounces sliced mushrooms (wild or button or a combination)
2 tablespoons finely chopped shallots
1 tablespoon all-purpose flour
1 1/2 cups beef broth (homemade or reduced-sodium canned)
2 tablespoons marsala wine
1 tablespoon chopped fresh herb (such as tarragon, sage, or thyme)
salt
fresh ground pepper

Preparation

Preheat oven to 350\u00b0.
In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
Add in the garlic and cook, stirring 1 minute.
In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
Use the waxed paper to help roll up the meat from the long side.
Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
Bake 45-50 minutes or until the roll is firm and nicely browned.
Make the sauce while the loaf is baking.
In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
Stir in the flour; cook, stirring 1 minute.
Whisk in the broth, marsala, and herbs.
Bring to a boil, stirring.
Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
Season to taste with salt and pepper.
Take the meat loaf out of the oven and let stand 10 minutes.
Cut into 12 slices and serve with the sauce.