Soprano’s Braciole

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Ah, braciole—a true Italian-American classic that became even more famous thanks to The Sopranos. In the series, Carmela Soprano often serves braciole as part of those unforgettable Sunday dinners, where family drama unfolds around the table alongside bowls of pasta and platters of meat.

Braciole (pronounced brah-jole in Italian-American slang, or bra-cho-lay in standard Italian) are thin slices of beef rolled around a savory stuffing, then browned and simmered in a rich tomato sauce until fork-tender. The stuffing varies by family, but a typical Soprano-style braciole features breadcrumbs, cheese, herbs, and sometimes prosciutto or pine nuts.

Here’s an authentic-style recipe inspired by The Sopranos’s kitchen table:

🍝 Soprano’s Braciole

Ingredients

For the Braciole Rolls:

  • 2 lbs beef top round or flank steak, sliced into thin cutlets (about 6–8 pieces)

  • ½ cup Italian breadcrumbs

  • ½ cup grated Pecorino Romano or Parmesan cheese

  • 3 garlic cloves, minced

  • 2 tbsp fresh parsley, chopped

  • 2 tbsp fresh basil, chopped

  • ¼ cup pine nuts (optional, but traditional in many Italian homes)

  • ¼ cup raisins (optional – adds subtle sweetness, very Southern Italian)

  • 6 slices prosciutto (optional, for extra richness)

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper

  • Butcher’s twine or toothpicks

For the Sauce:

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 3–4 garlic cloves, sliced

  • 2 cans (28 oz each) whole peeled San Marzano tomatoes, crushed by hand

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp crushed red pepper flakes (optional, for heat)

  • Salt and pepper to taste

  • Fresh basil, for finishing

Step 1: Prepare the Filling

  1. In a bowl, mix breadcrumbs, grated cheese, garlic, parsley, basil, pine nuts, raisins (if using), salt, and pepper.

  2. Drizzle with a little olive oil until the mixture is moistened and holds together slightly.

Step 2: Assemble the Braciole

  1. Lay out each beef cutlet and season lightly with salt and pepper.

  2. If using prosciutto, place a slice on each cutlet.

  3. Spoon some of the breadcrumb mixture over the beef, spreading evenly.

  4. Roll each cutlet tightly into a log. Tie with butcher’s twine (or secure with toothpicks).

Step 3: Brown the Braciole

  1. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.

  2. Brown the beef rolls on all sides until golden. Remove and set aside.

Step 4: Make the Sauce

  1. In the same pot, add onion and sauté until soft. Add garlic and cook 1 minute.

  2. Stir in tomato paste, letting it caramelize slightly.

  3. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper.

  4. Return the browned braciole to the pot, nestling them into the sauce.

  5. Cover partially and simmer on low for 2–2 ½ hours, stirring occasionally, until the meat is tender and the sauce is rich.

Step 5: Serve

  • Remove the braciole, cut away the twine, and slice into pinwheels so the beautiful filling shows.

  • Serve over spaghetti or rigatoni, with plenty of sauce and a sprinkle of fresh basil and cheese.

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