Sicilian-Style Braciole with Tomato Sauce (Printable)

Beef rolls filled with pecorino, pine nuts, raisins, and herbs, simmered in rich tomato sauce—pure Sicilian comfort.

# 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 to balance acidity

# Step-by-Step Guide:

01 - Lay beef slices flat on a cutting board and gently pound to 1/4-inch thickness if needed. Season both sides evenly with salt and pepper.
02 - In a medium bowl, combine grated 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 around edges. Roll up tightly while 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 on a plate.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion over medium heat until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in dry red wine and let it reduce by half, scraping up any browned bits stuck to the skillet with a wooden spoon.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar to the skillet. Bring mixture to a gentle simmer, stirring occasionally.
08 - Return browned braciole to the tomato sauce, cover skillet, and simmer gently over low heat for 1 hour 15 minutes, turning braciole occasionally until beef is tender.
09 - Remove braciole from sauce and discard kitchen twine or toothpicks. Slice braciole and arrange on serving plates. Spoon tomato sauce generously over the top.

# Expert Advice:

01 -
  • The filling is a beautiful balance of salty pecorino, sweet raisins, and toasted pine nuts that melt into every bite.
  • It makes your kitchen smell like a Sicilian grandmother lives there, even if you've never been to Palermo.
  • You can prep the rolls in the morning and let them simmer while you do other things, dinner practically cooks itself.
  • Leftovers taste even better the next day when the flavors have had time to settle into the meat.
02 -
  • Don't overfill the rolls or they'll burst open during cooking, I learned this the hard way when filling oozed into the sauce and left the beef naked.
  • Keep the heat low during the simmer, high heat will make the beef tough no matter how long you cook it.
  • Let the braciole rest in the sauce for a few minutes after cooking, they'll soak up even more flavor and be easier to slice cleanly.
03 -
  • Always tie the rolls snugly but not too tight, or the filling will squeeze out the ends as the meat shrinks during cooking.
  • Taste your tomato sauce before adding the braciole and adjust the seasoning, it's much harder to fix once everything is simmering together.
  • Let the finished dish rest for ten minutes before slicing, the juices will redistribute and the rolls will hold together beautifully on the plate.
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