Tender Sicilian-Style Braciole (Printable)

Beef rolls filled with pecorino, pine nuts, raisins, and herbs, slow-simmered in savory tomato sauce.

# What You'll 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 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

# Directions:

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, combine pecorino cheese, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until well blended.
03 - Distribute filling evenly onto each beef slice, leaving a small border around edges. Roll up tightly, tucking in sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear braciole on all sides until deeply browned, approximately 6 to 8 minutes. Remove and set aside on a plate.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in dry red wine and let it reduce by half while scraping up any browned bits from the skillet bottom for depth of flavor.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally.
08 - Return braciole to the sauce, cover with a lid, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender and fork-ready.
09 - Remove braciole from sauce, discard kitchen twine or toothpicks. Slice and arrange on serving plates. Spoon sauce generously over the top.

# Expert Tips:

01 -
  • The filling transforms into something almost molten after hours in the sauce, with pine nuts adding unexpected bursts of richness.
  • It looks impressive enough for company but uses humble ingredients you probably already respect.
  • Leftovers somehow taste even better the next day when all those flavors have had time to conspiracy together.
  • One pot does all the work while you do something else, making it perfect for when you want drama without stress.
02 -
  • Don't skip the searing step even though it feels fussy, because that caramelization is where half the flavor in your final sauce comes from.
  • Keep the heat low during the simmer or the beef will toughen instead of becoming tender, and check occasionally to make sure the sauce isn't reducing too fast and scorching on the bottom.
  • Let the braciole rest for a few minutes after removing them from the sauce before slicing, or all the juices will run out and your beautiful rolls will be dry inside.
03 -
  • Use a sharp knife to slice the finished braciole or the filling will squeeze out the sides and ruin your presentation.
  • If your butcher will pound the beef for you, let them, it saves time and they have better tools than your meat mallet.
  • Taste your sauce halfway through and adjust the seasoning then rather than at the end, because flavors concentrate as liquid reduces and what tastes right at the beginning might be too salty later.
  • A splash of the pasta cooking water added to the sauce just before serving makes it cling to everything better and adds a silky finish.
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