Italian Braciole

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Braciole (pronounced brah-zhol) is one of those beloved Italian dishes that carries with it the warmth of Sunday dinners, the comfort of family gatherings, and the deep satisfaction of slow-cooked meals. At its heart, braciole is simply thin slices of beef rolled around a flavorful filling, then simmered gently in a rich tomato sauce until tender enough to cut with a fork. But to anyone who has grown up with it, braciole represents much more than the sum of its ingredients—it’s tradition, patience, and love served on a plate.

While there are many variations depending on region and family custom, the essence remains the same: meat, rolled with a savory stuffing, seared to seal in flavor, then bathed in tomato sauce until melt-in-your-mouth perfection is achieved. Let’s walk through how to make this iconic Italian dish step by step.

Ingredients

For the Braciole:

  • 1 ½ to 2 pounds of beef top round or flank steak, sliced into thin cutlets

  • ½ cup Italian seasoned breadcrumbs

  • ½ cup grated Parmesan or Pecorino Romano cheese

  • 2 cloves garlic, finely minced

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons fresh basil, chopped (optional)

  • ¼ cup pine nuts (optional, but traditional in Southern Italy)

  • ¼ cup raisins (optional, for Sicilian-style braciole)

  • Salt and freshly ground black pepper, to taste

  • Olive oil, for drizzling

For Cooking:

  • Kitchen twine or toothpicks (to secure the rolls)

  • 2–3 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • ½ cup dry red wine

  • 1 large can (28 ounces) crushed tomatoes

  • 1 teaspoon dried oregano

  • 1 teaspoon sugar (optional, to balance acidity)

  • Salt and pepper, to taste

  • Fresh basil leaves, for garnish

Preparing the Braciole

  1. Prepare the meat:
    Lay the beef slices on a cutting board and gently pound them with a meat mallet until they are about ¼-inch thick. This not only tenderizes the meat but also makes it easier to roll. Season lightly with salt and pepper.

  2. Make the filling:
    In a small bowl, combine the breadcrumbs, grated Parmesan, minced garlic, parsley, basil, pine nuts, and raisins (if using). Drizzle with just enough olive oil to moisten the mixture—it should hold together slightly when pressed.

  3. Assemble the rolls:
    Spoon a thin layer of filling onto each piece of beef, spreading it evenly but leaving a small border around the edges. Starting from the narrow end, roll the meat tightly around the filling. Secure each roll with kitchen twine or toothpicks to ensure it doesn’t unravel during cooking.

Cooking the Braciole

  1. Brown the rolls:
    In a large heavy-bottomed pot or Dutch oven, heat 2–3 tablespoons of olive oil over medium-high heat. Add the braciole rolls and sear on all sides until browned. This step locks in flavor and builds a rich foundation for the sauce. Remove the rolls and set aside.

  2. Build the sauce:
    In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and sauté briefly until fragrant. Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until slightly reduced.

  3. Simmer with tomatoes:
    Add the crushed tomatoes, oregano, sugar, salt, and pepper. Stir well, then return the braciole rolls to the pot, nestling them into the sauce. Lower the heat to a gentle simmer, cover, and let cook for about 1 ½ to 2 hours, turning the rolls occasionally. The long, slow simmer tenderizes the beef and allows the flavors to meld beautifully.

Serving

When the braciole is fork-tender, remove it carefully from the sauce. Snip away the twine or remove the toothpicks. Slice each roll into pinwheel-like rounds, revealing the beautiful spiral of filling inside. Arrange on a serving platter, spoon some of the rich tomato sauce over the top, and garnish with fresh basil leaves.

Braciole pairs wonderfully with pasta—such as spaghetti or rigatoni—dressed in the same sauce. A side of crusty bread is essential for soaking up every last drop of that deeply flavored tomato goodness.

Tips and Variations

  • Cheese choices: Parmesan or Pecorino Romano both work well, but Romano adds a slightly sharper bite.

  • Filling twists: Some families use hard-boiled eggs or prosciutto in their filling for extra richness.

  • Meat alternatives: While beef is most traditional, you can also use pork or veal cutlets for a different flavor profile.

  • Make ahead: Braciole actually tastes even better the next day, as the flavors deepen overnight.

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