Italian Roll-Ups or "Braciola"

4 to 6 servings

  • 3 cups Italian-flavored bread crumbs
  • 1/2 cup grated Romano cheese
  • 1/2 pound Genoa or other salami, finely chopped
  • 4 eggs
  • 1 cup water
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless beef round or rump roast cut into 1/8-inch slices (about 12 to 15 slices)
  • 1/4 cup olive oil
  • 1 jar spaghetti sauce
  1. In a small bowl, combine the bread crumbs, cheese, salami, eggs, water, and pepper; mix well. Spread the mixture evenly over the beef slices; roll up jelly roll-style and secure each with a toothpick.
  2. In a large pot, heat the oil over medium-high heat and brown the beef rolls in batches 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.