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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Recipe Summary

prep:
20 mins
cook:
3 hrs
additional:
15 mins
total:
3 hrs 35 mins
Servings:
8
Yield:
8 Servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

Nutrition Facts

667 calories; protein 40g; carbohydrates 62.5g; fat 27.2g; cholesterol 133.8mg; sodium 1190.8mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/16/2004
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... Read More
(17)

Most helpful critical review

Rating: 3 stars
07/08/2009
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 strong and drowned out the flavor of the roast. I think I'll try cooking it 1 more time in a bit of broth instead and add the spaghetti sauce later. I also think this would work better in a crockpot after browning the meat rather than doing all the cooking on the stove. Read More
(4)
12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/16/2004
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... Read More
(17)
Rating: 5 stars
08/01/2008
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. Read More
(9)
Rating: 4 stars
04/19/2004
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! Read More
(6)
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Rating: 3 stars
07/08/2009
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 strong and drowned out the flavor of the roast. I think I'll try cooking it 1 more time in a bit of broth instead and add the spaghetti sauce later. I also think this would work better in a crockpot after browning the meat rather than doing all the cooking on the stove. Read More
(4)
Rating: 4 stars
10/27/2011
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 parmesan cheese served over linguini. Yum! Read More
(3)
Rating: 5 stars
07/27/2010
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 lieu of bread crumbs and put Italian seasoning and a salt free herb and garlic seasoning on the crumbs. I put it in the slow cooker and it was so tender. I made this again and used up some ham lunch meat. I think I liked it better than the bacon. Read More
(3)
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Rating: 4 stars
04/17/2004
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 Read More
(2)
Rating: 4 stars
08/19/2013
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 w/ foil and baked @ 350 degrees until they were done. I did add some parm. garlic powder salt and pepper to the breadcrumbs and that helped to enhance the flavors a bit. I do wish I would've used more proscuitto b/c I really couldn't taste it in there. All in all these were tasty and I would make them again! Thanks for sharing.:) Read More
(1)
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