Bon Appetit'S Braciole

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.)

5. 5

   Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

* Per serving · 4 servings · Values may vary.