Name: Savory, Flavorful Authentic Braciole Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 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); 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)

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Introduction

Discover the rich flavors of an authentic braciole, a classic Italian stuffed beef roll simmered in savory tomato sauce. This recipe combines tender flank steak with a fragrant herb and breadcrumb filling, perfect for a comforting meal any night of the week.

Two thick rolled meat pieces sit on a white plate, each tightly layered with a pale outer layer of fat or skin, enclosing a rich brown ground meat filling mixed with spices and bits of yellow vegetables at the center. The rolls are covered in a shiny reddish-brown sauce with small chunks of cooked tomatoes and garnished with chopped green herbs scattered on top and around the plate. The background shows a soft focus of green leaves, all placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 tbsp olive oil (for sauce)
1 small onion, finely chopped
2 cloves garlic, minced (for sauce)
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

Step 1: Lay the beef slices on a cutting board and pound them to about ¼-inch thickness for even cooking.
Step 2: In a bowl, mix the breadcrumbs, parsley, basil, minced garlic, salt, and pepper until evenly combined.
Step 3: Spoon a small amount of the filling onto each beef slice. Roll tightly and secure the rolls with toothpicks or kitchen twine.
Step 4: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the braciole rolls on all sides until browned, then remove and set aside.
Step 5: In the same pot, add 2 tablespoons of olive oil. Sauté the chopped onion and garlic until fragrant.
Step 6: Stir in the crushed tomatoes, oregano, sugar (if using), salt, and pepper. Let the sauce simmer gently for 5 minutes.
Step 7: Return the braciole to the pot, cover, and simmer on low heat for 1.5 to 2 hours. Turn occasionally and add water or broth as needed to keep the sauce from drying out.
Step 8: Remove the toothpicks or twine, slice the braciole, and serve with the tomato sauce over pasta, polenta, or mashed potatoes.

Tips & Variations

For extra flavor, add grated Parmesan or Pecorino cheese to the breadcrumb filling.
Use fresh herbs when possible for a brighter taste; dried herbs can be substituted if necessary.
If you don’t have a Dutch oven, a deep skillet with a lid works well for braising.
Try adding a pinch of crushed red pepper flakes to the sauce for a mild kick.

Storage

Store leftover braciole and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Two meat rolls sit on a white plate, each roll having three visible layers; the outer layer is a browned and crispy meat with small bits of green herbs sprinkled on top, the middle layer is a thin light brown ring, and the innermost layer is a dark red meat filling. The rolls are covered in a deep red tomato sauce that pools on the plate and has a slightly chunky texture. Some green leaves are blurred in the background, adding a fresh touch. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for braciole?

Yes, flank steak and sirloin are preferred for their tenderness and ability to roll easily, but you can also use top round or eye of round if sliced thin and pounded flat.

How do I prevent the braciole from falling apart while cooking?

Make sure to roll tightly and secure each roll firmly with toothpicks or kitchen twine. Searing the rolls well helps them hold their shape during braising.