Sicilian-Style Braciole (Printable)

Beef rolls filled 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 securing

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (28 oz) crushed tomatoes
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar for balancing acidity

# How-To:

01 - Lay beef slices flat on a cutting board and gently pound to 1/4-inch thickness using a meat mallet. Season both sides generously with salt and freshly ground black pepper.
02 - Combine pecorino cheese, toasted pine nuts, raisins, fresh parsley, basil, minced garlic, and breadcrumbs in a bowl, mixing thoroughly to create an even filling.
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 to prevent unraveling during cooking.
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 total. Remove from skillet and set aside on a plate.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté chopped onion until soft and translucent, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in red wine and simmer, scraping up browned bits from the pan bottom with a wooden spoon, until liquid reduces by half.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar to the skillet. Bring mixture to a gentle simmer, stirring occasionally.
08 - Return braciole to the tomato sauce. Cover skillet or transfer to a Dutch oven, then simmer gently over low heat for 1 hour 15 minutes, turning braciole occasionally, until beef is tender throughout.
09 - Remove braciole from sauce and discard securing twine or toothpicks. Slice each roll into individual portions and arrange on serving plates. Spoon tomato sauce generously over sliced braciole.

# Expert Advice:

01 -
  • The filling is a sweet and savory surprise that makes every bite different from ordinary rolled meat.
  • It turns inexpensive cuts into something that looks and tastes like you spent all day in a trattoria.
  • The sauce becomes deeply flavored from the beef drippings, perfect for tossing with pasta or soaking into bread.
  • It holds beautifully if you're feeding a crowd or want impressive leftovers the next day.
02 -
  • Don't rush the browning step, a good sear locks in flavor and gives the sauce a deeper, richer base to build on.
  • If the sauce starts to look too thick during braising, add a splash of water or broth so the rolls don't stick or burn on the bottom.
  • Let the braciole rest for a few minutes after removing them from the sauce, it makes slicing cleaner and prevents the filling from spilling out.
03 -
  • Use a good heavy-bottomed skillet or Dutch oven so the heat distributes evenly and nothing scorches during the long simmer.
  • Taste your sauce halfway through braising and adjust the seasoning, sometimes it needs a pinch more salt or a tiny bit of sugar depending on your tomatoes.
  • If pine nuts are too expensive, chopped walnuts or even slivered almonds work in a pinch and still give you that nutty texture.
Return