Photo: Lily Banse
Braccialoni
8 ingredients
20 min + 3 hr
8 Servings
openrecipes
"This is a Sicilian rolled and stuffed roast, simmered in spaghetti sauce. The name as I heard it is pronounced broo-zha-lee-nee. This can also be made in a large slow cooker."
Estimated Nutrition (whole recipe, rough)
902
Calories
45g
Protein
35g
Fat
96g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (2 pound) boneless round steak
- 1 tablespoon olive oil
- 1/2 cup Italian seasoned bread crumbs
- 8 ounces thinly sliced prosciutto
- 2 hard-cooked eggs, chopped
- 2 tablespoons olive oil
- 1 (32 ounce) jar spaghetti sauce
- 1 (16 ounce) package uncooked spaghetti
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes