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Braciole (pronounced brah-ZHOHL) is a traditional Southern Italian dish made with thin slices of beef rolled around a flavorful filling, browned, and then simmered slowly in tomato sauce until tender. It’s a Sunday dinner staple in many Italian-American homes, often served over pasta and topped with Parmesan. This recipe is hearty, comforting, and full of bold Italian flavors.
⏱️ Prep Time
- Prep Time: 30 minutes
- Cook Time: 2.5 – 3 hours
- Total Time: ~3 hours
🍳 Equipment
- Cutting board
- Meat mallet or rolling pin
- Kitchen twine or toothpicks
- Mixing bowls
- Large skillet or Dutch oven
- Tongs
- Saucepan (if making your own tomato sauce)
🧾 Ingredients
For the Braciole Rolls:
- 1.5 lbs beef top round, thinly sliced (about 6 slices)
- 3 cloves garlic, minced
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan or Pecorino Romano
- 2 tbsp chopped fresh parsley
- 1 tbsp pine nuts (optional)
- 2 tbsp raisins (optional, traditional in Sicilian versions)
- Salt & freshly ground black pepper, to taste
- 2 tbsp olive oil (for searing)
For the Sauce:
- 1 (28 oz) can crushed tomatoes or homemade marinara
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil (optional)
🧄 Ingredient Notes
- Beef Cut: Ask your butcher for thin slices of top round or flank steak. They should be about ¼ inch thick or less.
- Cheese: Pecorino Romano gives a sharper, saltier flavor compared to Parmesan.
- Filling Variations: Some families add prosciutto, provolone, or even hard-boiled eggs inside.
- Sauce: Use your favorite homemade tomato sauce or a good-quality jarred version in a pinch.
👨🍳 Instructions
1. Prepare the Meat
- Lay each slice of beef on a cutting board.
- Pound thin (if needed) to about ¼-inch thickness using a meat mallet.
- Season both sides with salt and pepper.
2. Make the Filling
- In a bowl, mix breadcrumbs, garlic, cheese, parsley, raisins, and pine nuts (if using).
3. Roll the Braciole
- Spread a spoonful of filling over each beef slice.
- Roll tightly, jelly-roll style, and secure with kitchen twine or toothpicks.
4. Sear the Rolls
- Heat olive oil in a Dutch oven or deep skillet over medium-high heat.
- Brown the rolls on all sides (about 6–8 minutes total). Remove and set aside.
5. Make the Sauce
- In the same pot, add olive oil if needed. Sauté onion until translucent, then add garlic.
- Pour in crushed tomatoes. Season with salt, pepper, and a few torn basil leaves.
- Bring to a simmer.
6. Simmer the Braciole
- Return the seared beef rolls to the pot, submerging them in the sauce.
- Cover and simmer on low heat for 2 – 2½ hours, or until the beef is fork-tender.
- Stir occasionally and add a splash of water if the sauce gets too thick.
7. Serve
- Remove toothpicks or twine before serving.
- Slice into pinwheels or serve whole over pasta with extra sauce and grated cheese.
🍽️ Nutrition Facts (per serving, approx. based on 6 servings)
- Calories: 400
- Protein: 30g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
💡 Tips & Variations
🔪 Tips:
- Don’t skip pounding the meat – thinner beef rolls cook more evenly and become more tender.
- Make ahead: Braciole can be prepared and rolled a day in advance, then cooked the next day.
- Freezer-friendly: Freeze uncooked rolls (well-wrapped), or freeze fully cooked braciole in sauce for up to 3 months.
🍷 Variations:
- With Wine: Deglaze the pan with ½ cup red wine after searing the meat for added depth.
- Cheesy Inside: Add a small slice of provolone or mozzarella inside each roll for a gooey center.
- Spicy: Add red pepper flakes to the filling or sauce for a kick.
- Pork or Veal: Substitute beef with thin slices of pork loin or veal cutlets for a different flavor profile.
