Sicilian-Style Braciole with Tomato Sauce

The smell of browning meat and sweet raisins always takes me straight back to my neighbor Maria's kitchen on a cold February afternoon. She was rolling these tight little bundles at her counter, flour on her forearms, opera playing from a tiny radio. I watched her tie each one with string like she was wrapping a gift, then drop them into a pot that smelled like every good thing Sicily ever invented. That day I learned braciole wasn't just dinner, it was patience made edible.

I made this for my in-laws the first time they visited, mostly because I wanted to prove I could cook something that took longer than twenty minutes. My father-in-law, who never complimented anyone's cooking, went quiet after his first bite, then asked if there was more. My mother-in-law smiled at me like I'd just been initiated into some secret club. We ate until the pot was empty and the bread was gone.

Ingredients

• Beef top round or flank steak: You want thin slices that pound out easily without tearing, and flank has just enough chew to stay interesting after all that braising.
• Pecorino cheese: This is the salty, sharp backbone of the filling, way more personality than Parmesan, and it melts into everything like it belongs there.
• Pine nuts: Toast them first or they taste like expensive sawdust, but toasted they go buttery and almost sweet.
• Raisins: They plump up in the sauce and add these little bursts of sweetness that balance all the salt and acid.
• Fresh parsley and basil: Fresh herbs matter here, dried ones just sit there looking sad instead of brightening the whole filling.
• Garlic: Minced fine so it disappears into the filling and doesn't overpower the pine nuts and cheese.
• Breadcrumbs: They soak up all the juices and hold everything together so the filling doesn't fall out when you roll.
• Crushed tomatoes: Use the best canned tomatoes you can find, because this sauce simmers for over an hour and bad tomatoes will announce themselves loudly.
• Dry red wine: It is optional but it adds a depth that water or broth just cannot match, and it makes the kitchen smell like a trattoria.
• Dried oregano: A little goes a long way, too much and it tastes like pizza instead of Sunday dinner.

Instructions

Prep the Beef:

Lay each slice flat on a cutting board and pound gently with a meat mallet until they are about a quarter inch thick, which makes them easier to roll and more tender after cooking. Season both sides with salt and pepper like you mean it.

Make the Filling:

Toss the pecorino, toasted pine nuts, raisins, parsley, basil, garlic, and breadcrumbs in a bowl until everything is evenly mixed and smells like a Sicilian pantry. This is the magic part, so do not rush it.

Roll Them Up:

Spoon the filling onto each beef slice, leaving about half an inch around the edges, then roll tightly from one short end, tucking in the sides as you go. Tie each roll with kitchen twine or secure with toothpicks so they hold together during the long simmer.

Sear the Braciole:

Heat olive oil in a large skillet over medium-high heat and brown the rolls on all sides until they have a deep golden crust, about six to eight minutes total. This step builds flavor you cannot get any other way.

Start the Sauce:

In the same skillet, add a bit more olive oil and cook the chopped onion until soft and translucent, then add the garlic and let it bloom for about a minute. Pour in the red wine if using and scrape up all those browned bits stuck to the bottom.

Simmer Everything Together:

Add the crushed tomatoes, oregano, salt, pepper, and a pinch of sugar if your tomatoes taste sharp, then nestle the seared braciole into the sauce. Cover and let it all simmer gently on low heat for about an hour and fifteen minutes, turning the rolls occasionally so they cook evenly and the beef gets meltingly tender.

Finish and Serve:

Carefully remove the braciole from the sauce, snip off the twine or pull out the toothpicks, and slice each roll into thick rounds. Spoon that rich, sweet sauce over the top and serve immediately while everything is still steaming.

Save

One Sunday my cousin brought her kids over and they watched me roll these like I was performing surgery. The youngest asked why I was putting candy in the meat, pointing at the raisins. When they tasted it later, she declared it the best candy-meat she ever had, and honestly I could not argue. Food tastes better when small humans approve.

Serving Suggestions

I have served this over rigatoni, spooned onto soft polenta, and once just torn apart with crusty bread when I was too tired to boil water. All three ways were correct. The sauce clings to pasta, soaks into polenta, and turns bread into a vehicle for joy, so pick whatever sounds good and do not overthink it.

Make-Ahead and Storage

You can roll and tie the braciole a day ahead, keep them covered in the fridge, and sear them when you are ready to cook. Leftovers keep for three days in the fridge and reheat beautifully on the stove with a splash of water, and they freeze well for up to two months if you want to stash some for a future lazy Sunday.

Pairing and Variations

Maria used to tuck chopped hard-boiled egg into the filling sometimes, which sounds weird but tastes like a Sicilian grandmother's hug. Some people add thin slices of prosciutto for extra salt and chew, and I have seen versions with capers or even a bit of lemon zest. A glass of Nero d'Avola or any bold Sicilian red is the only correct drink here.

• Try adding a tablespoon of capers to the filling for a briny kick that cuts through the richness.
• If you cannot find pine nuts, chopped toasted almonds or walnuts work in a pinch.
• For a deeper sauce, stir in a spoonful of tomato paste when you add the crushed tomatoes.

Save

This dish taught me that the best meals are the ones that take time, fill the house with smell, and make people lean back in their chairs when they are done. I hope it does the same for you.

Recipe FAQs

→ What cut of beef works best for braciole?

Thin slices of beef top round or flank steak work best. They should be pounded to about 1/4-inch thickness for easy rolling and tender results after braising.

→ Can I make braciole ahead of time?

Yes, you can assemble the rolls and refrigerate them up to 24 hours before cooking. You can also prepare the entire dish in advance and reheat gently in the sauce.

→ What can I substitute for pine nuts?

Chopped walnuts or almonds make excellent substitutes for pine nuts. Toast them lightly before adding to the filling for the best flavor.

→ How do I prevent the rolls from unraveling during cooking?

Secure each roll tightly with kitchen twine or toothpicks after rolling. Make sure to tuck in the sides before rolling to keep the filling contained.

→ What should I serve with braciole?

Braciole pairs wonderfully with pasta, creamy polenta, or crusty Italian bread. The rich tomato sauce is perfect for tossing with spaghetti or soaking up with bread.

→ Can I use a different cheese instead of pecorino?

Pecorino Romano provides authentic Sicilian flavor, but Parmesan cheese works as a milder substitute. You can also mix both for a balanced taste.