About this recipe:Beef steak is pounded thin and topped with breadcrumbs, prosciutto and eggs, before being rolled up, pan-seared, then simmered with passata sauce. Serve with spaghetti.
1 (900g) boneless beef rump steak
1 tablespoon olive oil
60g Italian seasoned breadcrumbs
225g thinly sliced prosciutto
2 hard-boiled eggs, chopped
2 tablespoons olive oil
450g dry spaghetti
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Pound steak as thin as possible, around 5mm thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of breadcrumbs. Layer the prosciutto over the crumbs, sprinkle with remaining breadcrumbs and chopped hard-boiled eggs. Roll the meat up into a tight roll 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 passata 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 plate and let stand for 15 minutes. Bring a large pot of lightly salted water to the boil. Add spaghetti and cook until tender, about 7 minutes. Drain.
Carve the meat into slices about 1.25cm thick. Serve with spaghetti and sauce.