Sicilian-Style Braciole with Tomato Sauce

The smell of simmering tomato sauce on a Sunday afternoon always brings me straight back to my neighbors kitchen, where I first watched her tie up these little bundles with the kind of confidence that only comes from making something a hundred times. She didnt measure anything, just sprinkled and tucked until it looked right. I scribbled notes on a grocery receipt while she worked, convinced Id never get it quite the same. But the first time I pulled those tender rolls from my own pot, I realized the magic wasnt in perfection—it was in the slow braise and the way the house smelled like someones nonna had moved in.

I made these for a dinner party once, and my friend who claimed she didnt like raisins in savory food went back for seconds without realizing what she was eating. When I told her afterward, she just shrugged and said the sauce must have worked some kind of alchemy. Thats exactly what happens here: everything that seems unusual on paper makes perfect sense on the plate. Its the kind of dish that starts conversations and ends with requests for the recipe written on the back of napkins.

Ingredients

• Thin slices beef top round or flank steak: You want them pounded thin so they roll without tearing, and flank steak gives you that slightly chewy bite that holds up beautifully during the long simmer.
• Grated pecorino cheese: Sharper and saltier than parmesan, it cuts through the sweetness of the raisins and adds a distinctly Sicilian punch to the filling.
• Pine nuts, lightly toasted: Toasting them first brings out a buttery richness that plain nuts just cant match, and it only takes a couple of minutes in a dry pan.
• Raisins: They plump up in the sauce and add little bursts of sweetness that balance the salty cheese and savory beef.
• Fresh parsley and basil: Freshness matters here; dried herbs wont give you that bright, grassy note that makes the filling sing.
• Breadcrumbs: They soak up the juices and help bind everything together so the filling doesnt tumble out when you slice into the rolls.
• Crushed tomatoes: The backbone of the sauce, providing body and a slow-cooked sweetness that wraps around the beef like a blanket.
• Dry red wine: Optional, but it deepens the sauce and adds a slight tang that makes the whole dish taste more complex.
• Kitchen twine or toothpicks: Essential for keeping your rolls tight; I prefer twine because its easier to remove, but toothpicks work in a pinch.

Instructions

Prep the Beef:

Lay each slice flat on your cutting board and give it a gentle pound with a meat mallet until its about a quarter-inch thick, being careful not to tear it. Season both sides with salt and pepper, knowing that the filling will add more flavor but the beef itself needs a good base.

Make the Filling:

Combine the pecorino, toasted pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs in a bowl, mixing until everything is evenly distributed. This is where you can taste a pinch and adjust—add more cheese if you like it saltier, more raisins if you want extra sweetness.

Roll and Tie:

Spoon the filling onto each beef slice, leaving about half an inch around the edges so it doesnt spill out when you roll. Roll up tightly from one short end, tucking in the sides as you go, then tie with kitchen twine or secure with toothpicks at both ends and the middle.

Sear the Braciole:

Heat olive oil in a large skillet over medium-high heat and sear each roll on all sides until deeply browned, about six to eight minutes total. This step builds flavor and gives the exterior a slight crust that holds up in the sauce.

Build the Sauce:

In the same skillet, add a bit more olive oil and sauté the chopped onion until soft and translucent, then add the garlic and cook just until fragrant. Pour in the red wine if using, scraping up all those browned bits stuck to the pan, and let it reduce by half before adding the crushed tomatoes, oregano, salt, pepper, and a pinch of sugar if your tomatoes taste too acidic.

Simmer Low and Slow:

Nestle the seared braciole into the sauce, cover the skillet, and let everything simmer gently over low heat for about an hour and fifteen minutes, turning the rolls occasionally so they cook evenly. The beef should be fork-tender and the sauce thickened and glossy by the time youre done.

Slice 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 the rich tomato sauce over the top and serve immediately, while everything is still steaming.

Save

The first time I served these at a family gathering, my uncle—who usually just grunts approvingly at food—asked if I had any more tucked away in the kitchen. That moment, watching him sop up the last of the sauce with a piece of bread, made all the fussing over twine and even browning feel completely worth it. This dish has a way of turning a regular dinner into something people remember, and I think its because it asks you to slow down and pay attention, which is exactly what good food should do.

Serving Suggestions

I almost always serve these over a tangle of thick spaghetti or rigatoni, letting the pasta soak up all that deeply flavored sauce. Polenta is another beautiful option, especially if you want something creamy to contrast the tender beef, and a basket of crusty bread on the side is non-negotiable for mopping up every last drop. A simple arugula salad with lemon and olive oil cuts through the richness perfectly, and if youre pouring wine, a bold Sicilian red like Nero dAvola feels like the only right choice.

Storage and Reheating

Braciole keeps beautifully in the fridge for up to three days, and honestly, the flavors deepen overnight as everything sits together. Store the rolls whole or sliced in an airtight container with plenty of sauce to keep them moist, and reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. You can also freeze them for up to two months; just thaw in the fridge overnight and warm them slowly, and theyll taste nearly as good as the day you made them.

Variations and Substitutions

If you cant find pecorino, parmesan works just fine, though youll lose a bit of that sharp, salty edge. Some cooks tuck thin slices of prosciutto or bits of hard-boiled egg into the filling for extra richness, and Ive seen versions with chopped sun-dried tomatoes that add a chewy sweetness. For a gluten-free version, swap the breadcrumbs for gluten-free panko or even finely ground almonds, and if nuts are an issue, just leave out the pine nuts and add a few more raisins or a handful of chopped olives for texture.

• Try adding a pinch of red pepper flakes to the sauce if you like a little heat lingering in the background.
• Swap beef for thin pork cutlets if you want a slightly sweeter, more delicate flavor.
• Stir a handful of fresh basil into the sauce right before serving for a burst of brightness that wakes up the whole dish.

Save

Theres something deeply satisfying about pulling apart a slice of braciole and seeing all those little treasures tucked inside, knowing you put them there with your own hands. This is the kind of recipe that rewards patience and turns into a story you tell later, and I hope it finds a place at your table the way it has at mine.

Recipe FAQs

→ What cut of beef works best for braciole?

Beef top round or flank steak are ideal choices. Look for thin slices about 5 oz each, or ask your butcher to slice them thin. Pound to 1/4-inch thickness for easier rolling and tender results.

→ Can I make braciole ahead of time?

Yes, you can assemble the rolls up to 24 hours in advance. Keep them refrigerated until ready to sear and simmer. You can also prepare the entire dish and reheat gently before serving.

→ What can I substitute for pine nuts?

Chopped walnuts or almonds make excellent alternatives. Toast them lightly to bring out their flavor, just as you would with pine nuts.

→ How do I prevent the rolls from falling apart?

Secure each roll tightly with kitchen twine or toothpicks. Don't overfill, and leave a small border around the edges. Sear them gently to set the shape before simmering in sauce.

→ What should I serve with braciole?

Braciole pairs beautifully with pasta, creamy polenta, or crusty Italian bread to soak up the tomato sauce. A simple green salad and a glass of Nero d'Avola complete the meal perfectly.

→ Can I freeze cooked braciole?

Absolutely. Cool completely, then freeze in an airtight container with the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.