Sicilian-Style Braciole with Tomato Sauce (Printable)

Tender beef rolls filled with pecorino, pine nuts, raisins, and herbs in rich tomato sauce.

# 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 to balance acidity

# How To Make It:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides with salt and pepper.
02 - Combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs in a bowl.
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 the 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 garlic and cook 1 more minute.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer.
08 - Return the 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 and discard twine or toothpicks. Slice and serve with sauce spooned over the top.

# Expert Tips:

01 -
  • The filling—sweet raisins, nutty pine nuts, sharp pecorino—creates little pockets of surprise in every slice.
  • Its impressive enough for company but forgiving enough that even a wobbly roll still tastes incredible once its been bathed in sauce for an hour.
  • Leftovers might actually be better the next day, which means less pressure and more flavor as everything melds together overnight.
02 -
  • Dont skip the searing step; that caramelized crust is where a huge amount of the flavor comes from, and it keeps the rolls from falling apart in the sauce.
  • If your sauce starts to look dry during the simmer, add a splash of water or broth and keep the heat low—rushing this part will give you tough beef instead of melt-in-your-mouth tender rolls.
03 -
  • Use a sharp knife to slice the finished braciole so you get clean rounds that show off the beautiful spiral of filling instead of squashing everything together.
  • If youre making this ahead, sear and roll the braciole in the morning, then start the simmer a couple of hours before dinner so you can relax and let the stove do the work.
Go back