Braccialoni

    (12)
    3 hours 20 mins

    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.


    12 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (12)

    Reviews in English (8)

    by
    16

    This is a good recipie, however, adding some rosemary to the bread crumbs is recommended. Also, rather than use prociutto, pancetta, an Italian bacon delivers even better results. Personally, I feel that dried out store bought bread crumbs are tasteless. Just pop a couple of slices of italian bread with seasonings including parmesean cheese in a food processor, and you have a much, much better result. Also, commercial spaghetti sauce, unless of good quality, tends to be salty and pungent. Make your own...  -  16 Apr 2004  (Review from Allrecipes US | Canada)

    by
    9

    This was pretty delicious! I tell ya, it's a great feeling when you slave for two hours over a meal that you've never heard of in your life and your man loves it so much that he states he "might just cry" when it's all gone. It didn't take two hours for me to cook, but it could be because I bought really thin beef rounds. It took me about a half hour or so to prepare, then an hour and a half to cook in the pan. Whatever you do, don't forget to find something, anything, to keep the meat rolled. I spaced on kitchen twine at the market and didn't have any toothpicks around... I ended up extracting the metal from twistie ties and using those. Very good meal! Give it a try.  -  31 Jul 2008  (Review from Allrecipes US | Canada)

    by
    6

    Excellent recipe. Made this on a Sunday. I added some pine nuts (just because I had them around with no other use in sight), along with the breadcrumbs, prociutto and egg and simmered the roasts (I made 2 smaller roasts) in homemade sauce along with pork ribs while I did some housework. A couple hours later I prepared a salad and cooked some ziti and dinner was served. Boyfriend loved it and so did I. I've made rolled stuffed roasts before but they've turned out pretty bland - this was great, really flavorful. Thanks DeeJay!  -  19 Apr 2004  (Review from Allrecipes US | Canada)

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