Sicilian-Style Braciole with Tomato Sauce (Printable)

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

# What You Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 ounces 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 crushed tomatoes, 28 ounces
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

# Directions:

01 - Lay beef slices flat and gently pound to 1/4 inch thickness. Season both sides with salt and pepper.
02 - Combine pecorino cheese, toasted pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs in a bowl.
03 - Distribute filling evenly onto each beef slice, leaving a small border. Roll tightly, tucking in 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 browned, approximately 6 to 8 minutes. Remove and set aside.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté onion until soft, about 3 minutes. Add minced garlic and cook 1 additional minute.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the pan bottom.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar. Bring to a gentle simmer.
08 - Return braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce, discard twine or toothpicks, slice, and serve with sauce spooned over the top.

# Top Tips:

01 -
  • The filling turns into this sweet, nutty, cheesy paste inside the beef that tastes like someone bottled sunshine and tradition.
  • Your house will smell so incredible that neighbors might actually knock on your door.
  • It looks fancy but it is really just rolling, tying, and letting the stove do the work.
  • Leftovers somehow taste even better the next day, which makes absolutely no sense but it is gloriously true.
02 -
  • Do not skip the searing step, I tried once to save time and the braciole tasted flat and the sauce was thin and sad.
  • Keep the heat low during the simmer or the beef will tighten up and turn chewy instead of tender.
  • If the sauce starts to look dry, add a splash of water or broth, because a thick sticky sauce can scorch and ruin everything.
03 -
  • Use a sharp knife to slice the finished braciole or the filling will squish out the sides and make a mess on the plate.
  • Let the rolls rest for five minutes after you pull them from the sauce so the juices settle and the slices hold together cleanly.
  • Taste the sauce halfway through and adjust the salt, because every brand of tomatoes and cheese has a different level of saltiness.
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