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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	boneless	round	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
italian bread crumb	1/2	cup	seasoned	201.7333	0.0	44.88	1.1333
prosciutto	8	ounces	sliced	201.7333	0.0	44.88	1.1333
egg	2		hard-cooked chopped	143.0	0.72	12.56	9.51
olive oil	2	tablespoons		119.34	0.0	0.0	13.5
spaghetti sauce	1	jar		-	-	-	-
spaghetti	1	package	uncooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.