Braccialoni Best Family Recipes

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Braccialoni

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

Ingredients :

1 (2 pound) boneless spherical steak
1 tablespoon olive oil
half of cup Italian pro bread crumbs
8 ounces thinly sliced prosciutto
2 hard-cooked eggs, chopped
2 tablespoons olive oil
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package deal uncooked spaghetti

Instructions :

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

Pound meat as skinny as feasible, hopefully 1/four inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a skinny layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with closing bread crumbs, and chopped tough-cooked eggs. Roll the meat up right into a tight spiral, and steady with kitchen cord.
Heat 2 tablespoons of olive oil in a massive saucepan, or inventory pot over medium-high warmness. Sear the out of doors of the roast on all sides. Pour spaghetti sauce over the roast, and decrease warmness to medium-low. Cover and simmer for 2 to a few hours, stirring every now and then.
Remove meat from the sauce to a serving platter, and allow stand for 15 mins. Bring a huge pot of gently salted water to a boil. Add spaghetti, and prepare dinner until soft, about 7 minutes. Drain.
Carve the beef into slices approximately 1/2 inch thick. Serve with spaghetti and sauce.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it lightly, and make clean-up less complicated.

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