- 2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
- 2 (6 ounce) top round beef cutlets
- 8 ounces Genoa salami, thinly sliced
- 6 hard-cooked eggs, sliced
- Italian flat leaf parsley, chopped
- 4 cloves garlic, minced
- 1 cup Pecorino Romano cheese (such as Locatelli®), grated
- kitchen twine
- 1 tablespoon extra-virgin olive oil
- 6 cups spaghetti sauce, or as desired (see note for recipe link)
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
- Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
- Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
- Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
- Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.