Description
Authentic Braciole is a classic Italian herb-roasted meat recipe featuring tender beef rolls filled with garlic, parsley, and breadcrumbs, then slowly braised in rich tomato sauce until melt-in-your-mouth delicious. Perfect for Sunday dinners or special occasions, this traditional Italian dish delivers comfort, flavor, and rustic elegance in every bite.
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 flat on a cutting board and pound them gently to about ¼-inch thickness for even cooking and tenderness.
- Make the Filling: In a mixing bowl, combine the Italian-style breadcrumbs, chopped fresh parsley, chopped fresh basil, minced garlic, salt, and black pepper. Mix until well blended.
- Fill and Roll: Spoon a small amount of the prepared filling onto each piece of flattened beef. Roll the beef tightly from the short end and secure each roll with toothpicks or kitchen twine to hold its shape during cooking.
- Sear the Braciole: Heat 3 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear each beef roll on all sides until browned to lock in juices and develop flavor. Remove the rolls from the pot and set aside.
- Make the Sauce: In the same pot, add 2 tablespoons of olive oil and sauté the finely chopped onion and minced garlic until soft and fragrant. Stir in the crushed tomatoes, dried oregano, sugar (if using), and season with salt and pepper. Let the sauce simmer gently for about 5 minutes.
- Braise the Braciole: Return the seared beef rolls to the pot. Cover with a lid and simmer on low heat for 1.5 to 2 hours, turning the rolls occasionally. Add water or broth as needed to keep the sauce from drying out. This slow braising ensures the meat becomes tender and infused with rich tomato flavors.
- Serve: After cooking, remove the toothpicks or twine. Slice the braciole if desired and spoon the rich tomato sauce over the meat. Serve it hot alongside pasta, creamy polenta, or mashed potatoes for a complete meal.
Notes
- Pound the beef evenly to ensure tender texture and ease of rolling.
- Use fresh herbs like parsley and basil for the most aromatic and flavorful filling.
- Don’t rush the braising process; slow cooking on low heat yields the best melt-in-your-mouth texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze wrapped well for up to 2 months.
- Reheat leftovers gently in a covered pan with a splash of sauce or water to maintain moisture.
- For a gluten-free version, substitute 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 recipe, Italian dinner, slow-cooked meat, herb-roasted meat, tomato sauce beef, traditional Italian cuisine
