Braccialoni

Recipe View Prepare the Roast: Lay the steak flat on a cutting board. Using a meat mallet, pound the steak until it's about 1/4 inch thick. (15 minutes)

Recipe View Season and Layer: Drizzle 1 tablespoon of olive oil over the pounded steak, then sprinkle evenly with a thin layer of Italian seasoned bread crumbs. Layer the prosciutto over the bread crumbs, followed by the chopped hard-cooked eggs and remaining bread crumbs. (10 minutes)

Recipe View Roll and Secure: Carefully roll the meat up into a tight spiral, ensuring the filling stays inside. Secure the roast with kitchen twine at 1-inch intervals to maintain its shape. (10 minutes)

Recipe View Sear the Roast: Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat. Sear the rolled roast on all sides until nicely browned. This step is crucial for developing flavor. (15 minutes)

Recipe View Simmer in Sauce: Pour the spaghetti sauce over the seared roast, ensuring it's mostly submerged. Reduce heat to medium-low, cover, and simmer gently for 2 to 3 hours, stirring occasionally to prevent sticking. The meat should be very tender. (180 minutes)

Recipe View Cook the Spaghetti: While the roast simmers, bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions, usually around 7-9 minutes, or until al dente. Drain well. (10 minutes)

Recipe View Rest and Slice: Once the roast is cooked, carefully remove it from the sauce and place it on a serving platter. Let it rest for 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)

Recipe View Serve: Carve the Braccialoni into slices about 1/2 inch thick. Serve the slices over a bed of spaghetti, generously spooning the rich tomato sauce over the top. Garnish with fresh basil leaves, if desired.