Braccialoni

Ingredients

• 2  hard-cooked eggs chopped
• 0.5 cup seasoned bread crumbs italian
• 2 tablespoons olive oil 
• 8 ounces pancetta thinly sliced
• 2 pound round steak boneless
• 16 ounce pasta like spaghetti uncooked
• 32 ounce spaghetti sauce 

Equipment

• sauce pan
• pot
• kitchen twine

Directions

1. Pound meat as thin as possible, hopefully 1/4 inch thick.
2. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs.
3. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs.
4. Roll the meat up into a tight spiral, and secure with kitchen twine.
5. 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.
6. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
7. 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.
8. Add spaghetti, and cook until tender, about 7 minutes.
9. Drain.
10. Carve the meat into slices about 1/2 inch thick.
11. Serve with spaghetti and sauce.