Sicilian-Style Braciole with Tomato Sauce (Printable Version)

Beef rolls stuffed with pecorino, pine nuts, raisins & herbs, simmered in tomato sauce for a Sicilian classic.

# 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 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 bowl, combine pecorino cheese, toasted pine nuts, raisins, fresh parsley, basil, minced garlic, and breadcrumbs. Blend thoroughly until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border around the 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 deeply browned, approximately 6 to 8 minutes. Transfer to a plate and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until soft and translucent, about 3 minutes. Add minced garlic and cook for 1 additional minute.
06 - Pour in red wine and scrape up all browned bits from the bottom of the skillet using a wooden spoon. Allow the wine to reduce by half.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar to the skillet. Bring the mixture to a gentle simmer.
08 - Return braciole to the sauce and cover the skillet. Reduce heat to low and simmer gently for 1 hour 15 minutes, turning the rolls occasionally, until beef is completely tender.
09 - Remove braciole from the sauce and discard kitchen twine or toothpicks. Slice each roll and serve on plates with warm tomato sauce spooned generously over the top.

# Expert Advice:

01 -
  • The filling is a surprise in every bite, sweet raisins and toasted pine nuts tucked inside tender beef that soaks up all that rich tomato sauce.
  • It looks impressive on the table but is mostly just patient simmering once the rolls are tied.
  • Leftovers taste even better the next day when the flavors have melted into each other overnight.
02 -
  • Don't skip the searing step, that caramelized crust locks in flavor and keeps the rolls from falling apart in the sauce.
  • Keep the heat low during the simmer; if it bubbles too hard, the beef will toughen instead of turning melt in your mouth tender.
  • If the sauce reduces too much, add a splash of water or broth to loosen it up.
03 -
  • Let the braciole rest for a few minutes after removing them from the sauce so the juices settle and slicing is cleaner.
  • If you're serving this for a crowd, double the recipe and use a wide, shallow Dutch oven so everything fits in one layer.
  • Pair it with a glass of Nero dAvola or any robust Sicilian red, the wine echoes the flavors and makes the whole meal feel like a celebration.
Go Back