Description
Authentic Braciole is a classic Italian recipe featuring tender beef rolls stuffed with a fragrant mixture of garlic, parsley, basil, and breadcrumbs. These savory rolls are seared to develop a rich crust, then slowly braised in a flavorful tomato sauce until perfectly tender and melt-in-your-mouth. This comforting and elegant dish is ideal for Sunday dinners or special occasions, served traditionally with pasta, polenta, or mashed potatoes.
Ingredients
Scale
For the Braciole:
- 1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat
- ½ cup Italian-style breadcrumbs
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil (for searing)
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- ½ cup water or broth (as needed)
Instructions
- Prepare the Meat: Lay beef slices on a cutting board and pound to about ¼-inch thickness to ensure even cooking and tenderness.
- Make the Filling: In a bowl, combine Italian-style breadcrumbs, chopped parsley, basil, minced garlic, salt, and pepper until the mixture is well blended.
- Fill and Roll: Spoon a small amount of the breadcrumb-herb filling onto each beef slice. Roll the beef tightly around the filling and secure each roll with toothpicks or kitchen twine to hold shape during cooking.
- Sear the Braciole: Heat 3 tablespoons of olive oil in a Dutch oven or heavy pot over medium-high heat. Add the beef rolls and sear on all sides until evenly browned, developing a rich crust. Remove the rolls and set aside.
- Make the Sauce: In the same pot, add 2 tablespoons olive oil, then sauté the finely chopped onion and minced garlic until fragrant and translucent. Stir in the crushed tomatoes, dried oregano, sugar (if using), salt, and pepper. Simmer the sauce gently for 5 minutes to let the flavors meld.
- Braise: Return the seared braciole to the pot with the tomato sauce. Cover and simmer over low heat for 1.5 to 2 hours, turning the rolls occasionally and adding water or broth as needed to maintain moisture. This slow cooking ensures tender, melt-in-your-mouth results.
- Serve: Remove the toothpicks or twine carefully. Slice the braciole if desired, and serve hot with the rich tomato sauce spooned over pasta, polenta, or mashed potatoes for a complete meal.
Notes
- Pound the beef evenly to a uniform thickness to facilitate rolling and ensure tender results.
- Use fresh herbs for the most vibrant and aromatic flavor profile.
- Do not rush the braising process—slow cooking is key to achieving melt-in-your-mouth tenderness.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months. When reheating, warm gently with the sauce to maintain moisture and flavor.
- For a gluten-free version, substitute the Italian-style breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Keywords: Braciole, Italian beef rolls, braised beef, herb roasted meat, tomato sauce, Italian Sunday dinner, comfort food
