Sicilian-Style Braciole with Tomato Sauce

My neighbor Rosa taught me this recipe on a humid August afternoon when I couldn't stop complaining about how bland my Sunday dinners had become. She laughed, pulled out a slab of beef from her fridge, and said nothing tastes like home until you roll something with your own hands. We stood at her kitchen counter for two hours, and I watched her fingers work the filling into tight spirals like she'd done it a thousand times before. The smell of browning meat and simmering tomatoes filled the entire building, and by evening, three other neighbors had knocked on her door asking what was cooking.

I made these for my in-laws the first time they visited, and my father-in-law, who never says much at the table, asked for seconds before I even sat down. My mother-in-law leaned over and whispered that her own mother used to make something similar in Palermo, but with currants instead of raisins. That small compliment meant more to me than any fancy review ever could.

Ingredients

• Beef top round or flank steak: You need thin slices that can roll without tearing, and flank steak holds up beautifully during the long simmer without falling apart.
• Pecorino cheese: Its sharper and saltier than Parmesan, which balances the sweetness of the raisins and adds that distinct Sicilian bite.
• Pine nuts: Toasting them first brings out a buttery richness that raw ones just dont have, so dont skip that step even if youre in a hurry.
• Raisins: They plump up in the sauce and add little bursts of sweetness that contrast perfectly with the savory filling.
• Fresh parsley and basil: Fresh herbs make the filling taste bright and alive, dried ones will flatten the flavor.
• Garlic: Minced fine so it melts into the filling without overpowering the delicate balance of flavors.
• Breadcrumbs: They help bind the filling and soak up all the juices as the braciole cook.
• Crushed tomatoes: A good-quality canned brand works better than fresh tomatoes here because the consistency stays thick and clings to the meat.
• Dry red wine: It deepens the sauce and adds a subtle complexity, but you can skip it if you prefer a simpler tomato base.
• Dried oregano: A pinch goes a long way and ties the whole sauce together with that unmistakable Italian warmth.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Prep the Beef:

Lay each slice flat on a cutting board and use a meat mallet to gently pound it until its about a quarter-inch thick, which makes it easier to roll without splitting. Season both sides with salt and pepper so the meat itself has flavor, not just the filling.

Make the Filling:

In a medium bowl, mix the pecorino, toasted pine nuts, raisins, parsley, basil, garlic, and breadcrumbs until everything is evenly distributed. This is the heart of the dish, so taste a pinch and adjust the seasoning if needed.

Roll and Secure:

Spoon a generous amount of filling onto each beef slice, leaving about half an inch around the edges so nothing spills out when you roll. Roll tightly from one short end to the other, tucking in the sides as you go, then tie with kitchen twine or secure with toothpicks.

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 locks in flavor and gives the meat a beautiful crust.

Build the Sauce:

In the same skillet, add a bit more olive oil and sauté the chopped onion until soft and translucent, then stir in the garlic for just a minute until fragrant. Pour in the red wine if using and let it bubble away until reduced by half, scraping up all the tasty browned bits stuck to the pan.

Simmer Everything Together:

Add the crushed tomatoes, oregano, salt, pepper, and a pinch of sugar if your tomatoes taste too acidic, then bring the sauce to a gentle simmer. Nestle the seared braciole into the sauce, cover the skillet, and let everything cook low and slow for about an hour and fifteen minutes, turning the rolls occasionally so they cook evenly.

Finish and Serve:

Once the beef is fork-tender and the sauce has thickened, carefully remove the braciole and snip off the twine or pull out the toothpicks. Slice each roll into thick rounds and serve with plenty of sauce spooned over the top.

Save

The first time I served these at a dinner party, one of my friends sat back after her second helping and said she felt like she'd just been invited into someone's nonna's kitchen. That's exactly what this dish does—it turns a regular weeknight into something that feels like tradition, even if you're making it for the first time.

What to Serve Alongside

I usually cook a big pot of rigatoni or penne and toss it with some of the braciole sauce before plating, so everyone gets a little pasta on the side. Polenta works beautifully too, especially if you make it creamy and let it soak up all that rich tomato goodness. A simple arugula salad with lemon and olive oil cuts through the richness, and crusty bread is non-negotiable for mopping up every last drop of sauce.

Making It Your Own

Rosa told me her aunt used to tuck a wedge of hard-boiled egg into the center of each roll, which adds a creamy surprise when you slice into it. Some Sicilian families add a few thin strips of prosciutto to the filling for extra saltiness, and I've even seen versions with chopped olives or capers. If you want a little heat, a pinch of red pepper flakes in the sauce does wonders without overwhelming the sweetness of the raisins.

Storage and Reheating

These braciole keep beautifully in the fridge for up to three days, and honestly, they taste even better after a night of sitting in the sauce. I store them whole in an airtight container with all the sauce, then gently reheat them in a covered skillet over low heat until warmed through. You can also freeze them for up to two months—just thaw overnight in the fridge and reheat the same way.

• Slice them only right before serving so they stay moist and dont dry out in storage.
• If reheating in the microwave, cover the dish with a damp paper towel to keep the beef from getting rubbery.
• Pour any leftover sauce over pasta the next day for an easy lunch that tastes like you spent hours cooking.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

This is the kind of dish that makes people linger at the table long after the plates are empty, talking and laughing while the last bits of sauce get sopped up with bread. It's not just dinner, it's the feeling of being cared for, one slow-cooked roll at a time.

Recipe Questions & Answers

→ What cut of beef works best for braciole?

Thin slices of beef top round or flank steak work best. They should be pounded to about 1/4-inch thickness for easy rolling and tender results after braising.

→ Can I prepare braciole ahead of time?

Yes, you can assemble the rolls up to a day in advance and refrigerate them. You can also make the entire dish ahead and reheat gently in the sauce before serving.

→ What can I substitute for pine nuts?

Chopped walnuts or almonds make good alternatives to pine nuts. Toast them lightly before using to bring out their flavor and add texture to the filling.

→ How do I know when the braciole is done?

The beef should be fork-tender after simmering for about 1 hour and 15 minutes. If it's still tough, continue cooking in the sauce until it reaches the desired tenderness.

→ What should I serve with braciole?

Braciole pairs beautifully with pasta, creamy polenta, or crusty Italian bread to soak up the rich tomato sauce. A simple green salad completes the meal perfectly.

→ Can I freeze leftover braciole?

Yes, braciole freezes well. Store in an airtight container with the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.