Sicilian-Style Braciole with Tomato Sauce (Printable)

Tender beef rolls filled with pecorino, pine nuts, and herbs, simmered in rich tomato sauce for authentic comfort.

# What you need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks for securing

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can crushed tomatoes, 28 oz
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar to balance acidity

# How to make it:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, mix together pecorino cheese, toasted pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until evenly combined.
03 - Distribute filling evenly onto each beef slice, leaving a small border around edges. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, approximately 6 to 8 minutes. Transfer to a plate and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in red wine and allow it to reduce by half, scraping up any browned bits stuck to the bottom of the skillet.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar. Bring the mixture to a gentle simmer.
08 - Return the braciole to the sauce, cover the skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with tomato sauce spooned generously over the top.

# Helpful Hints:

01 -
  • The filling stays tucked inside each roll, so every bite has cheese, nuts, and a little sweetness from the raisins.
  • It turns inexpensive cuts of beef into something tender and deeply flavorful after a slow simmer.
  • The tomato sauce tastes like it cooked all day, but you only need about two hours start to finish.
  • It impresses guests without requiring advanced skills or hard to find ingredients.
02 -
  • Do not skip the searing step, that caramelized crust locks in flavor and keeps the rolls from falling apart in the sauce.
  • Keep the heat low during the simmer or the beef will turn tough and chewy instead of melt in your mouth tender.
  • If the sauce starts to look dry, add a splash of water or broth and keep the lid on to trap moisture.
03 -
  • Use kitchen twine instead of toothpicks if you plan to slice the braciole into rounds, it is easier to remove and looks cleaner.
  • Let the braciole rest for five minutes after removing from the sauce so the juices redistribute and the rolls stay intact when you slice.
  • Save any extra sauce and freeze it, it makes an incredible base for pasta or soup later.
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