bon appetit's braciole

Ingredients

• Servings: 16
• 2 (6 ounce) boneless lamb cutlets, about 1/2-inch thick
• 2 (6 ounce) top round beef cutlets
• 8 ounces genoa salami, thinly sliced
• 6 hard-cooked eggs, sliced
• italian flat leaf parsley, chopped
• 4 cloves garlic, minced
• 1 cup pecorino romano cheese (such as locatelli®), grated
• kitchen twine
• 1 tablespoon extra-virgin olive oil
• 6 cups spaghetti sauce, or as desired (see note for recipe link)

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs


• place lamb between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). pound beef to the same thickness.
• lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and pecorino romano cheese.
• roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. roll them tightly to prevent the stuffing from escaping. refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
• heat olive oil in a skillet over medium-high heat. pan-fry the rolls on each side until brown, about 5 minutes per side. (cook the braciole in batches if they won't all fit in the skillet.)
• bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.