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Italian Beef Braciole Recipe

Italian · Main course · 150 min total

Tender beef rolls stuffed with a savory breadcrumb, cheese, and herb filling, simmered in a rich tomato sauce until fork-tender. A classic Sunday supper that's sure to impress.

Ingredients

• 1 1/2 pounds top round or flank steak, pounded to 1/4-inch thickness
• 1 cup fresh breadcrumbs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup raisins, soaked in warm water and drained
• Salt and black pepper to taste
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1 bay leaf
• 1/4 cup chopped fresh basil

Instructions

1. 1. In a bowl, combine breadcrumbs, Pecorino Romano, parsley, garlic, pine nuts, raisins, salt, and pepper. Mix well.
2. 2. Lay the pounded beef flat and season with salt and pepper. Spread the breadcrumb mixture evenly over the beef, leaving a 1-inch border. Roll up tightly from the short side and tie with kitchen twine at 2-inch intervals.
3. 3. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef rolls on all sides, about 8 minutes total. Remove and set aside.
4. 4. In the same pot, add onion and cook until softened, about 5 minutes. Pour in wine and scrape up any browned bits. Cook until wine is reduced by half.
5. 5. Add crushed tomatoes, bay leaf, and basil. Return beef rolls to the pot. Bring to a simmer, then cover and cook on low heat for 1 1/2 to 2 hours, until meat is tender.
6. 6. Remove bay leaf. Slice the rolls and serve with the sauce over pasta or polenta.

Tips

• Use kitchen twine to secure the rolls; it's essential for even cooking.
• For a richer flavor, let the braciole cool in the sauce and reheat the next day.
• Leftover sauce is excellent over pasta or as a base for soup.

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