Braccialoni The Best Recipes

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Braccialoni

"This is a Sicilian rolled and crammed roast, simmered in spaghetti sauce. The name as I heard it is pronounced broo-zha-lee-nee. This can also be made in a large gradual cooker."

Ingredients :

1 (2 pound) boneless round steak
1 tablespoon olive oil
half cup Italian seasoned bread crumbs
eight ounces thinly sliced prosciutto
2 difficult-cooked eggs, chopped
2 tablespoons olive oil
1 (32 ounce) jar spaghetti sauce
1 (sixteen ounce) bundle uncooked spaghetti

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H35M

Pound meat as skinny as possible, optimistically 1/four inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with closing bread crumbs, and chopped difficult-cooked eggs. Roll the meat up right into a tight spiral, and secure with kitchen twine.
Heat 2 tablespoons of olive oil in a massive saucepan, or stock pot over medium-excessive heat. Sear the outside of the roast on all facets. Pour spaghetti sauce over the roast, and reduce warmth to medium-low. Cover and simmer for two to a few hours, stirring from time to time.
Remove meat from the sauce to a serving platter, and allow stand for 15 mins. Bring a massive pot of lightly salted water to a boil. Add spaghetti, and prepare dinner till smooth, about 7 minutes. Drain.
Carve the meat into slices about half inch thick. Serve with spaghetti and sauce.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook dinner it flippantly, and make easy-up less difficult.

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