Braciole Recipe – Italian Special
Braciole is a classic Italian dish featuring thinly sliced beef rolled with a flavorful filling of breadcrumbs, cheese, garlic, and herbs, then simmered in a rich tomato sauce. This slow-cooked dish results in tender, juicy beef infused with delicious flavors, making it perfect for a comforting family meal. Traditionally served with pasta or crusty bread, Braciole is a true Italian favorite. Let’s get started!
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
For the Braciole:
- 1 ½ lbs flank steak or top round, pounded thin
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup shredded provolone or mozzarella cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup dry red wine (optional, for deglazing)
- Kitchen twine or toothpicks (for securing rolls)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil or fresh basil leaves
- Salt and black pepper, to taste
For Garnish:
- Fresh basil leaves (optional)
- Grated Parmesan cheese (optional)
Prepare the Braciole Filling:
In a bowl, mix breadcrumbs, Parmesan, provolone, garlic, parsley, oregano, salt, and black pepper.
Lay the pounded steak flat and evenly spread the filling over the surface.
Roll and Secure the Braciole:
Roll the steak tightly from one end to the other, like a log.
Secure with kitchen twine or toothpicks to keep the roll intact.
Sear the Braciole:
Heat olive oil in a large skillet over medium-high heat.
Sear the beef rolls on all sides until browned (about 2-3 minutes per side).
If using wine, pour it in to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
Prepare the Tomato Sauce:
In a separate large pot, heat olive oil over medium heat.
Add chopped onions and sauté until soft (about 5 minutes).
Stir in garlic, crushed tomatoes, diced tomatoes, red pepper flakes, sugar (if using), basil, salt, and black pepper.
Let the sauce simmer for 5 minutes.
Simmer the Braciole:
Add the browned beef rolls to the sauce, making sure they are submerged.
Cover and simmer over low heat for 1.5 – 2 hours, until the meat is tender. Stir occasionally.
Serve:
Remove the braciole from the pot, discard the twine or toothpicks, and slice into thick pieces.
Serve with pasta or crusty bread, spooning extra sauce over the top.
Garnish with fresh basil and Parmesan cheese if desired
Recipe Notes:
Meat Choice : Flank steak is traditional, but top round or even pork can be used.
Cooking Tip : The longer it simmers, the more tender the meat becomes.
Wine Substitution : If not using wine, substitute with beef broth for depth of flavor.
Serving Suggestion : Pairs perfectly with spaghetti, polenta, or a side salad.
