Sicilian-Style Braciole (Printable)

Beef rolls stuffed with pecorino, pine nuts, and raisins, simmered in tomato sauce—authentic Sicilian comfort.

# Ingredient list:

→ 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 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

# How to Make It:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a mixing bowl, combine pecorino cheese, toasted pine nuts, raisins, fresh parsley, basil, minced garlic, and breadcrumbs. Mix until evenly distributed.
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 braciole on all sides until browned, approximately 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook 1 additional minute.
06 - Pour in red wine and allow to reduce by half while scraping up any browned bits from the skillet bottom.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring mixture to a gentle simmer.
08 - Return braciole to the sauce, cover the skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef becomes tender.
09 - Remove braciole from heat, discard twine or toothpicks, slice, and serve with sauce spooned over the top.

# Expert Suggestions:

01 -
  • The filling is sweet, salty, and nutty all at once, tucked inside tender beef that melts after simmering.
  • It feels like a celebration dish but uses simple ingredients you can find easily.
  • The sauce becomes incredibly rich from the beef drippings and slow cooking.
  • Leftovers taste even better the next day once the flavors have settled together.
02 -
  • Don't skip the searing step; that browned crust adds incredible flavor to the sauce as everything simmers together.
  • Keep the heat low during the simmer or the beef will toughen instead of becoming melt-in-your-mouth tender.
  • If your rolls keep unraveling, you're probably overfilling them; less is more when it comes to the stuffing.
03 -
  • Use a sharp knife to slice the finished braciole so the rolls stay neat and don't fall apart on the plate.
  • Taste your tomatoes before adding sugar; some brands are naturally sweeter and don't need the extra balance.
  • Let the rolls rest for five minutes after you pull them from the sauce so the juices redistribute and every slice stays moist.
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