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Italian Braciole Recipe

Italian · Main course · 150 min total

Italian Braciole is a classic Sunday supper dish featuring thin slices of beef rolled with a savory breadcrumb and cheese filling, then braised in a rich tomato sauce until tender.

Ingredients

• 1 1/2 pounds top round or flank steak, sliced 1/4 inch thick
• Salt and freshly ground black pepper to taste
• 1 cup plain 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
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 (28-ounce) cans crushed tomatoes
• 1/2 cup dry red wine
• 1 bay leaf
• 1/4 cup chopped fresh basil
• Kitchen twine

Instructions

1. Place each slice of beef between two pieces of plastic wrap and pound to 1/8-inch thickness. Season both sides with salt and pepper.
2. In a bowl, combine breadcrumbs, Pecorino Romano, parsley, garlic, pine nuts, raisins, and 2 tablespoons olive oil. Mix well.
3. Spread the breadcrumb mixture evenly over each beef slice, leaving a 1/2-inch border. Roll up tightly from the short end and tie with kitchen twine at each end and in the middle.
4. Heat remaining 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the rolls on all sides, about 5 minutes total. Remove and set aside.
5. Add onion to the pot and cook until softened, about 5 minutes. Stir in crushed tomatoes, red wine, and bay leaf. Season with salt and pepper.
6. Return the rolls to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 1 1/2 to 2 hours, until beef is tender.
7. Remove bay leaf. Stir in fresh basil. Remove twine before serving. Serve rolls with sauce over pasta or polenta.

Tips

• Use a meat mallet or rolling pin to pound the beef evenly.
• For a richer sauce, add a Parmesan rind while simmering.
• Leftover braciole can be sliced and reheated in the sauce.

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