Braccialoni

Braccialoni

8
BUJOBUTZ 0

"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."
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Ingredients

3 h 35 m servings 667 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1191 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pound meat as thin as possible, hopefully 1/4 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 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

8
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

I thought this sounded wonderful, but I was disappointed in the blandness of the roast. Even the lowest stove setting was too much for the sauce and ruined it, causing the sauce to become too st...

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...

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...

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 roas...

Tasty. Would reduce temp even further and reduce cooking time to slow down the meat from cooking so fast. I added pine nuts, fresh rosemary, fresh oregano, fresh parsley, roasted garlic and pa...

I thought this sounded wonderful, but I was disappointed in the blandness of the roast. Even the lowest stove setting was too much for the sauce and ruined it, causing the sauce to become too st...

I thought this was a very good, easy dinner. I will certainly make this again. I deleted the egg because I have a boy with egg allergy and I did not miss it. I also used cracker crumbs in li...

really liked this one I am from Australia and do like to try different recipes.I served it with mashed potatoes ,broccoli and carrots yum

This was good! I used some very thinly sliced pork scallopini instead of beef, which always works wonderfully. I browned them in a pan and put them in a casserole dish, covered w/ sauce, covered...