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Braciola

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Italians are the masters of turning inexpensive cuts of meat into masterpieces. This one is no exception.

Serves: 4

Cooking Time: 50 min

Ingredients
  • 1 cup Italian-flavored bread crumbs
  • 1/4 cup grated Romano cheese
  • 1/4 pound Genoa or other salami, finely chopped
  • 2 eggs
  • 1/2 teaspoon black pepper
  • 1 (½-pound) beef rump roast, cut into 1/8-inch slices (see Note)
  • 1/4 cup olive oil
  • 1 (28-ounce) jar spaghetti sauce
Instructions
  1. In a small bowl, combine the bread crumbs, cheese, salami, eggs, and pepper; mix well. Spread the mixture evenly over the top of each slice of roast; roll up jelly-roll style and secure each with a toothpick.

  2. In a soup pot, heat the oil over medium-high heat and brown the beef rolls for 6 minutes, turning to brown on all sides.

  3. Reduce the heat to low and add the spaghetti sauce; cover and simmer for 35 to 40 minutes, or until the beef is tender. Remove the toothpicks before serving.

Notes
  • Just ask the butcher to cut the rump roast into thin slices for you - it's easier and safer than doing it yourself.
     
  • For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!
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