Sicilian-Style Braciole (Printable)

Beef rolls filled with pecorino, pine nuts, and herbs, simmered in savory tomato sauce—pure Sicilian comfort.

# Ingredient list:

→ 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 (28 oz) crushed tomatoes
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

# Step-by-Step Guide:

01 - Lay beef slices flat on a cutting board 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, garlic, and breadcrumbs. Stir until evenly 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 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 golden brown, approximately 6 to 8 minutes. Transfer to a plate and set aside.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté onion until softened, about 3 minutes. Add garlic and cook for 1 additional minute until fragrant.
06 - Pour in red wine and allow it to reduce by half, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar to the skillet. Bring the mixture to a simmer over medium heat.
08 - Return braciole to the sauce and cover the skillet. Reduce heat to low and simmer gently for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from the sauce, discard twine or toothpicks, and slice. Arrange on plates and spoon sauce generously over the top.

# Expert Advice:

01 -
  • Each slice unfurls to reveal a treasure trove of cheese, nuts, and raisins that somehow taste both rustic and elegant.
  • The sauce becomes this silky, deeply flavored embrace that makes even simple pasta or bread feel like a celebration.
  • It's the kind of dish that proves you're a thoughtful cook without requiring you to spend all day in the kitchen.
02 -
  • Don't skip the searing step—that golden crust is flavor insurance that makes the entire dish sing.
  • Pounding the beef too aggressively tears it; gentle, firm pressure is the secret to tender braciole that holds together beautifully.
  • The sauce needs that full hour-plus of gentle simmering to transform into something silky and deeply flavored, so resist the urge to rush.
03 -
  • Let the braciole rest for five minutes after searing and before the sauce goes in—this gives the exterior time to set so it doesn't shed filling as it simmers.
  • Taste the sauce about thirty minutes before serving and adjust seasoning then; you'll taste more accurately as it matures.
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