Description
This Authentic Braciole Recipe features thinly sliced flank steak rolled with a fragrant herb and breadcrumb filling, browned to perfection, then slow-simmered in a rich tomato sauce until tender. Perfectly suited for serving over pasta, polenta, or mashed potatoes, this traditional Italian dish delivers melt-in-your-mouth goodness with herb-roasted flavors.
Ingredients
Scale
For the Braciole Filling and Rolls
- 1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat
- ½ cup Italian-style breadcrumbs
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil (for searing)
For the Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- ½ cup water or broth (as needed)
Instructions
- Prepare the Beef: Lay beef slices out on a cutting board and pound them to about ¼-inch thickness using a meat mallet. This ensures even cooking and tenderness throughout.
- Make the Filling: In a medium bowl, combine Italian-style breadcrumbs, chopped parsley, chopped basil, minced garlic, salt, and black pepper. Mix thoroughly to blend the flavors evenly.
- Roll the Braciole: Spoon a small amount of the breadcrumb-herb mixture onto each flattened slice of beef. Roll the beef tightly around the filling and secure each roll with toothpicks or kitchen twine to maintain shape during cooking.
- Sear the Rolls: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear each braciole roll on all sides until nicely browned. Once browned, remove the rolls from the pot and set aside.
- Sauté Aromatics and Prepare Sauce: In the same Dutch oven, add 2 tablespoons olive oil and sauté the finely chopped onion and minced garlic until fragrant and translucent. Stir in the crushed tomatoes, dried oregano, sugar (if using), and season with salt and pepper. Let the sauce simmer gently for about 5 minutes.
- Braise the Braciole: Return the seared braciole rolls to the pot with the sauce. Cover and simmer on low heat for 1.5 to 2 hours, turning occasionally to cook evenly. Add water or broth as needed to keep the sauce from drying out.
- Serve: Once cooked until tender, remove the toothpicks or twine from the rolls. Slice the braciole and serve it warm with the tomato sauce over your choice of pasta, polenta, or mashed potatoes.
Notes
- Pound the beef evenly to ensure it is tender and easy to roll.
- Use fresh herbs for the most vibrant and aromatic flavor.
- Do not rush the braising process; slow cooking results in melt-in-your-mouth texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently with sauce to maintain moisture.
- For a gluten-free version, substitute regular Italian-style breadcrumbs with gluten-free breadcrumbs.
Keywords: Braciole, Italian beef rolls, herb roasted, tomato sauce, braised beef, Italian main dish, flank steak recipe