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| | Lisa Hlavaty |
| 2 x ca. 450 g | Boneless round steak; 1/4" thick and pounded |
| 1/2 Tasse | bread crumbs |
| 1/2 Tasse | parmesan |
| 1 | cloves garlic minced |
| 1 | egg beaten |
| 1/4 Teelöffel | pepper |
| 2 | Hard boiled eggs; sieved |
| 2 Tasse | Meatless spaghetti sauce |
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Mix together bread crumbs, cheese, garlic, beaten egg, pepper and sieved eggs. Spread over steak. Roll up meat and tie at 1" intervals. Spread 1 cup spaghetti sauce in bottom of baking pan slightly larger than meat roll. Place meat on sauce and cover with remaining sauce.Cover and bake at 350 degrees F. for 2 to 3 hours, or until fork tender. Serve on top of spaghetti.
Jean's Suggestion: This might cook very well in a crockpot with a meat rack, on Low for 6 to 8 hours, or until very tender. In that case, I would lower the amount of spaghetti sauce used, to 3/4 to 1 cup, to allow for the meat juices that would cook out.
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