Sicilian-Style Braciole (Printable)

Tender beef rolls filled with pecorino, pine nuts, raisins & herbs, simmered in rich tomato sauce—classic Sicilian comfort.

# 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

# Steps:

01 - Lay beef slices flat on a cutting board and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a mixing bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs. Mix until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border around edges. Roll up tightly, tucking in the 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 browned, approximately 6 to 8 minutes. Remove and set aside on a plate.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook 1 additional minute until fragrant.
06 - Pour in dry red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet to incorporate all flavor.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and pinch of sugar. Bring mixture to a gentle simmer over medium heat.
08 - Return braciole to the sauce, cover skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender throughout.
09 - Remove braciole from sauce and discard kitchen twine or toothpicks. Slice and arrange on serving plates, spooning sauce generously over the top.

# Expert Tips:

01 -
  • The filling transforms humble beef into something that tastes like a secret passed down through generations.
  • It makes your kitchen smell like an Italian grandmother lives there, even if you're figuring it out as you go.
  • Leftovers somehow taste better the next day, which means less guilt about making too much.
02 -
  • If your beef is too thick, the rolls won't cook through evenly, so pounding them thin is not optional.
  • Searing the braciole before simmering locks in flavor and keeps the rolls from falling apart in the sauce.
  • Low and slow is the only way, high heat will toughen the meat and turn the sauce into a splattered mess.
03 -
  • Use kitchen twine instead of toothpicks if you can, it holds the rolls more securely and you won't forget to remove it before serving.
  • Let the braciole rest for five minutes after removing them from the sauce, it makes slicing cleaner and keeps the filling from spilling out.
  • Make the sauce a day ahead if you have time, the flavors deepen overnight and reheating is effortless.
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