Perfect Braciole

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🍖 Perfect Braciole

INGREDIENTS

For the Braciole Rolls

  • 6 thin slices beef top round or flank steak (about ¼ inch thick)
  • Salt & black pepper, to taste
  • 6–8 cloves garlic, minced
  • ½ cup grated Parmesan or Pecorino
  • 1 cup Italian breadcrumbs
  • ½ cup chopped fresh parsley
  • 2 tbsp olive oil
  • 6–12 slices prosciutto (optional but traditional)
  • Kitchen twine or toothpicks

For the Sauce

  • 2–3 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (optional but highly recommended)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce or passata
  • 1 tsp oregano
  • 1 tsp basil
  • Salt & pepper to taste
  • A pinch of sugar (optional)

INSTRUCTIONS

1. Prepare the Meat

  • Lay the beef slices on a board.
  • Pound lightly to tenderize and even out thickness.
  • Season both sides with salt and pepper.

2. Prepare the Filling

In a bowl, mix:

  • Breadcrumbs
  • Grated Parmesan
  • Garlic (minced)
  • Parsley
  • 2 tbsp olive oil

Mix until the texture feels like moist sand (add a splash of water if needed).

3. Assemble the Braciole

For each slice of beef:

  1. Lay prosciutto on top (optional).
  2. Sprinkle about 2–3 tbsp of the breadcrumb mixture evenly.
  3. Roll the meat up tightly like a cigar.
  4. Tie with kitchen twine or secure with toothpicks.

4. Sear the Braciole

  • Heat olive oil in a large pot over medium-high heat.
  • Brown the rolls on all sides until they get a nice deep color (3–4 minutes each side).
  • Remove and set aside.

5. Make the Sauce

In the same pot:

  1. Add chopped onion and cook 3–4 minutes.
  2. Add garlic and cook 30 seconds.
  3. Pour in the red wine to deglaze the pot.
  4. Add crushed tomatoes and tomato sauce.
  5. Season with oregano, basil, salt, pepper, and optional pinch of sugar.
  6. Stir well.

6. Simmer

  • Return the braciole to the pot, submerging them in the sauce.
  • Bring to a low simmer, cover partially, and cook for 1½ to 2½ hours,
    or until the meat becomes very tender.

7. Serve

  • Remove twine/toothpicks.
  • Serve braciole with extra sauce over:
    • pasta
    • mashed potatoes
    • polenta
    • or with crusty bread

⭐ Tips for PERFECT Braciole

  • Long, slow simmering is the secret to tenderness.
  • Browning the rolls adds deep flavor to the sauce.
  • Adding prosciutto inside boosts richness.
  • Use red wine for a classic Italian taste.

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