Sicilian-Style Braciole (Print Version)

Beef rolls filled with pecorino, pine nuts, and raisins, braised in savory tomato sauce for authentic Sicilian flavor.

# 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 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

# Directions:

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 bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until well mixed.
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, about 6 to 8 minutes. Remove and set aside.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté chopped onion until soft, about 3 minutes. Add minced 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 gentle simmer.
08 - Return the braciole to the sauce, cover, and simmer gently over low heat for 1 hour and 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with tomato sauce spooned generously over the top.

# Expert Tips:

01 -
  • The filling is a flavor surprise every time you slice into the tender beef.
  • It makes your whole house smell like an Italian grandmother is visiting.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the searing step or your braciole will taste flat and look pale.
  • Keep the heat low during braising or the meat will toughen up instead of melting into tenderness.
  • If your rolls start to unravel, you didn't tie them tight enough, use more twine next time.
03 -
  • Always toast your pine nuts in a dry skillet until golden, it only takes three minutes and the flavor difference is huge.
  • If you don't have kitchen twine, toothpicks work fine, just remember to count how many you use so you can find them all later.
  • Taste your sauce before adding sugar, some canned tomatoes are sweet enough on their own.
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