Sicilian-Style Braciole with Tomato Sauce (Printable)

Beef rolls filled with pecorino, pine nuts, and raisins, simmered in tomato sauce for authentic Sicilian flavor.

# 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 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 to balance acidity

# How-To:

01 - Lay beef slices flat 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, chopped parsley, basil, minced garlic, and breadcrumbs. Mix until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border. 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. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook 1 additional minute until fragrant.
06 - Pour in red wine and allow it to reduce by half, scraping up any browned bits from the skillet bottom to release flavorful fond.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar. Bring to a gentle simmer over medium heat.
08 - Return braciole to the sauce, cover the skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is very tender.
09 - Remove braciole from sauce and discard kitchen twine or toothpicks. Slice and arrange on serving plates, spooning rich tomato sauce over the top.

# Insider Tips:

01 -
  • The filling melts into the beef as it simmers, creating pockets of sweet, salty, nutty flavor in every slice.
  • It looks impressive on the table but uses simple ingredients you probably already recognize.
  • The sauce becomes richer and deeper the longer it cooks, soaking up all the browned bits and beef drippings.
  • Leftovers taste even better the next day, making it perfect for meal prep or quiet lunches.
02 -
  • Don't skip the searing step—it locks in flavor and creates the fond that makes your sauce taste like it's been simmering for hours.
  • If your beef slices are uneven in thickness, the thinner parts will cook faster, so try to pound them as uniformly as possible.
  • Keep the heat low during braising; if the sauce bubbles too hard, the beef will toughen instead of becoming tender.
  • Taste the sauce halfway through and adjust the seasoning; tomatoes vary in acidity, and a pinch of sugar can work wonders.
03 -
  • Tie your rolls snugly but not so tight that the filling squeezes out—you want them secure, not strangled.
  • Let the braciole rest for a few minutes after removing them from the sauce; it makes slicing cleaner and helps the juices settle.
  • Save any leftover sauce and toss it with pasta the next day for an easy, deeply flavored lunch.
  • If you're nervous about rolling, practice with one slice first—it gets easier with each one, and even imperfect rolls taste incredible.
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