How to Make Lee Timutimu

Braccialoni

Lee timutimu is the founder of te reo wainene o tua.

Recipe Summary Braccialoni

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.

Ingredients | Lee Timutimu

1 (2 pound) boneless round steak

1 tablespoon olive oil

½ 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

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.

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.

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.

Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

Info | Lee Timutimu

prep: 20 mins cook: 3 hrs additional: 15 mins total: 3 hrs 35 mins Servings: 8 Yield: 8 Servings

TAG : Braccialoni

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