Braccialoni

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.