Sicilian-Style Beef Braciole (Printable)

Beef rolls stuffed with pecorino, pine nuts, raisins & herbs, simmered in tomato sauce—pure Sicilian comfort.

# 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

# 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, fresh 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 for 1 additional minute.
06 - Pour in dry red wine and simmer until reduced by half, scraping up any browned bits from the skillet bottom.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar. Bring to a gentle simmer.
08 - Return braciole to the tomato sauce, cover the skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with tomato sauce spooned generously over the top.

# Expert Hints:

01 -
  • The filling transforms simple beef into something that tastes like a secret passed down through generations, sweet and savory in every bite.
  • It makes your kitchen smell like a Sicilian grandmother lives there, even if you're cooking in sweatpants on a Tuesday.
  • One dish feeds a crowd and somehow tastes even better the next day, which means less work and more time with the people you actually made it for.
02 -
  • Don't skip the searing step, I tried it once to save time and the braciole tasted flat and one-dimensional without that caramelized crust.
  • Keep the heat low during the simmer or the beef will turn tough and chewy instead of melt-in-your-mouth tender, patience is everything here.
  • If your rolls start to unravel even with twine, you probably overfilled them, so use a lighter hand with the filling next time.
03 -
  • Pound the beef between two sheets of plastic wrap to keep your kitchen cleaner and prevent the meat from tearing under the mallet.
  • Let the braciole rest in the sauce for ten minutes after cooking so the flavors settle and the rolls firm up slightly, making them easier to slice without falling apart.
  • Always tie the rolls tighter than you think you need to, because they'll relax as they cook and a loose tie means a messy unraveling situation.
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