Sicilian-Style Braciole (Printable)

Tender beef rolls, generously filled with pecorino, pine nuts, and herbs, gently simmered in a rich, flavorful tomato sauce.

# What You 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 (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

# How to Make It:

01 - Lay the beef slices flat 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, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs until evenly distributed.
03 - Spread the filling onto each beef slice, leaving a small border. Roll up tightly while tucking in the sides, then secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, about 6–8 minutes total. Remove and set aside.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 more minute until fragrant.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer, stirring occasionally.
08 - Return the braciole to the sauce, cover, and simmer gently over low heat for 1 1/4 hours, turning occasionally until beef is fork-tender.
09 - Remove braciole and discard kitchen twine or toothpicks. Slice crosswise and arrange on plates, spooning the tomato sauce generously over the top.

# Expert Advice:

01 -
  • The contrast of salty pecorino against sweet raisins creates that irresistible sweet-savory balance Sicilian cuisine does so brilliantly
  • These beef rolls simmer slowly in tomato sauce until impossibly tender, making your entire kitchen smell like an Italian grandmother's embrace
02 -
  • Don't rush the searing step—those browned bits on the bottom of the pan are where most of your flavor comes from
  • Keep the sauce at a gentle simmer rather than a rolling boil, which keeps the beef tender instead of tough
03 -
  • If your twine is too thick, it will leave gaps in the meat—use thin cotton kitchen string for the best results
  • Toast pine nuts in a dry pan over medium heat, shaking constantly—they go from perfect to burnt in seconds
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