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    About this recipe: This is a Sicilian rolled and stuffed 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 slow cooker.

    Serves: 8 

    • 1 (900g) boneless round steak
    • 1 tablespoon (15ml) olive oil
    • 1/2 cup (50g) dry bread crumbs
    • 230g thinly sliced prosciutto
    • 2 hard-cooked eggs, chopped
    • 2 tablespoons (30ml) olive oil
    • 1 (900g) jar spaghetti sauce
    • 1 (450g) package uncooked spaghetti

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Pound meat as thin as possible, hopefully .5cm 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 remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
    2. Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
    3. Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
    4. Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

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