Aunt Carm’s Braciole

We are keeping in easy while we are on the mend.

I had a container with Braciole and sauce in the freezer. I have been using the recipe for Aunt Carm's Braciole for a while now and it never disappoints.

The Fettuccini noodles were the perfect light and fluffy bed for the Braciole. 

We have enough of the noodles leftover to have with our Chicken Cutlets tomorrow night.

Aunt Carm’s Braciole

Ingredients-
For 4 braciole

Four top rounds – cut quarter inch
1/4 pound of Italian lunch meats: capicola, provolone, sliced thin
Meatball mixture – raw (breadcrumbs, parmesan cheese, spices, ground beef, ground pork, and egg)
One hard-boiled egg – sliced
Olive oil
Cooking twine

Method-

Pound out top round pieces nice and flat.

Layer the lunch meat and cheese. I used Capicola and Provolone.

Spread the raw meatball mixture. 

I used the house meatball mix. 

Ground Beef and Pork with egg and Parmesan Cheese, this time I used bread crumbs instead of bread soaked in milk. 

Seasonings were salt, pepper, oregano, Italian seasoning.

Layer the hard-boiled eggs on top of the meatball mixture.

Make sure to fold up the ends and then roll them into a little package. 

Tie with string. 

Heat a pan over medium-high and add olive oil.

Brown the braciole on all sides and ends.

Drop package into the simmering tomato sauce and cook for three hours.

Slice and serve.