Sicilian-Style Braciole (Printable format)

Beef rolls with pecorino, pine nuts, and raisins in tomato sauce—authentic Sicilian comfort food for family meals.

# 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 securing

→ 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

# Directions:

01 - Lay the beef slices flat on a cutting board and gently pound each to 1/4-inch thickness using a meat mallet if needed. Season both sides evenly with salt and freshly ground black pepper.
02 - In a mixing bowl, combine grated pecorino cheese, toasted pine nuts, raisins, chopped parsley, basil, minced garlic, and breadcrumbs. Mix until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border around the edges. Roll up tightly, tucking in the sides, and secure each roll with kitchen twine or toothpicks to maintain shape during cooking.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully place braciole in the pan and sear on all sides until deeply browned, approximately 6 to 8 minutes total. Transfer to a plate and set aside.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté the finely chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the dry red wine and allow it to reduce by half, scraping up any browned bits from the bottom of the skillet with a wooden spoon to incorporate the flavorful fond.
07 - Add the crushed tomatoes, dried oregano, salt, pepper, and sugar. Stir to combine and bring the mixture to a gentle simmer over medium heat.
08 - Return the braciole to the tomato sauce, cover the skillet with a lid, and reduce heat to low. Simmer gently for 1 hour and 15 minutes, turning the rolls occasionally, until the beef is fork-tender.
09 - Remove braciole from the sauce and discard kitchen twine or toothpicks. Slice each roll into individual portions and arrange on serving plates. Spoon the rich tomato sauce generously over the braciole.

# Expert Advice:

01 -
  • The filling tastes like Sicily in a bite, sweet and savory and completely unlike anything you'd expect from a beef roll.
  • Once they're in the sauce, you can walk away and let the stove do the work while the whole house smells incredible.
  • They look impressive on the table, but the steps are forgiving and the ingredients are pantry-friendly.
02 -
  • Do not skip the searing step, that caramelized crust locks in flavor and keeps the rolls from falling apart in the sauce.
  • Keep the heat low during the simmer or the beef will toughen instead of turning tender and juicy.
  • If your sauce looks too thick, add a splash of water or broth rather than cranking up the heat.
03 -
  • Let the braciole rest for five minutes after pulling them from the sauce so the juices redistribute and the slices hold together cleanly.
  • Save any extra sauce and toss it with pasta the next day, it's almost better than the main event.
  • If you're short on time, you can skip the wine and the dish will still be rich and flavorful.
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