Few dishes capture the spirit of Italian home cooking quite like Braciole. This comforting meal of tender beef rolls simmered in a rich tomato sauce is the kind of food that evokes Sunday gatherings, family conversations, and the warmth of tradition passed down through generations. Though it may seem elaborate at first glance, Braciole is a dish of love and patience—each step rewarding you with flavors that deepen as they slowly meld together. What makes Braciole truly special is its balance: the meat offers a savory foundation, the filling provides layers of taste and texture, and the sauce brings it all together in one heartwarming harmony.
Ingredients
For the Braciole Rolls:
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6 thin slices of beef top round or flank steak (about ¼ inch thick)
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½ cup breadcrumbs (preferably Italian-style)
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¼ cup grated Parmesan cheese
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¼ cup grated Pecorino Romano cheese
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2 cloves garlic, finely minced
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh basil, chopped (optional)
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2 tablespoons pine nuts or chopped walnuts (optional, for nutty flavor)
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2 tablespoons raisins (optional, for a touch of sweetness)
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Salt and freshly ground black pepper, to taste
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Olive oil, for searing
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Kitchen twine or toothpicks, for securing rolls
For the Sauce:
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3 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 large can (28 ounces) crushed tomatoes
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1 can (15 ounces) tomato sauce
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1 tablespoon tomato paste
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½ cup dry red wine
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Pinch of red pepper flakes (optional)
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Salt and pepper, to taste
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Fresh basil or parsley, for garnish
Instructions
Step 1: Prepare the Beef Slices
Lay out the beef slices on a clean surface. If they seem too thick, gently pound them with a meat mallet until they are uniformly thin—this ensures they cook evenly and remain tender. Season both sides with a light sprinkle of salt and pepper.
Step 2: Make the Filling
In a small bowl, combine breadcrumbs, Parmesan, Pecorino, minced garlic, parsley, and basil. If using, add pine nuts and raisins for an authentic Sicilian touch. The combination of cheese, herbs, and nuts gives the filling depth, while the raisins add a surprising hint of sweetness that balances beautifully against the savory tomato sauce.
Step 3: Assemble the Braciole
Spoon a couple of tablespoons of the filling onto each beef slice. Spread it evenly, leaving a small border around the edges. Carefully roll the beef slices up tightly, securing them with toothpicks or tying them neatly with kitchen twine. Each roll should resemble a small bundle packed with flavor.
Step 4: Sear the Rolls
Heat a few tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef rolls and sear on all sides until browned, about 2–3 minutes per side. This step is crucial—it locks in the juices and adds a rich flavor to the dish. Remove the browned rolls and set them aside on a plate.
Step 5: Build the Sauce
In the same pot, add more olive oil if needed. Sauté the chopped onion until soft and golden, then stir in the garlic and cook for about 30 seconds, releasing its aroma. Add the tomato paste and cook briefly, allowing it to caramelize slightly for deeper flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Stir in crushed tomatoes, tomato sauce, oregano, dried basil, and red pepper flakes. Season with salt and pepper.
Step 6: Simmer the Braciole
Return the beef rolls to the pot, nestling them into the sauce. Cover with a lid and reduce the heat to low. Let the Braciole simmer gently for 1½ to 2 hours, stirring occasionally. The long, slow cooking transforms the meat into something melt-in-your-mouth tender while infusing the sauce with incredible depth.
Step 7: Serve
Remove the twine or toothpicks before serving. Spoon the rich tomato sauce generously over the Braciole. Garnish with fresh basil or parsley. Traditionally, Braciole is served alongside pasta—rigatoni or spaghetti are perfect choices—though it can also be paired with creamy polenta or crusty Italian bread for soaking up the sauce.
Tips for Success
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Meat choice matters: Top round or flank steak is ideal, but thinly sliced sirloin can work too.
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Low and slow: The longer the simmer, the more tender the beef becomes and the richer the sauce tastes.
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Customization: The filling can be adjusted to your taste. Some families skip raisins and nuts, while others consider them essential for authentic flavor.
