Sicilian-Style Braciole with Tomato Sauce

Sicilian-Style Braciole is a masterpiece of Italian comfort, bringing the heart of Sicily to your dinner table. These tender beef rolls are slow-simmered in a robust tomato sauce, absorbing the deep flavors of garlic, oregano, and wine. Inside, a savory-sweet filling of pecorino cheese, toasted pine nuts, and raisins creates a complex profile that is both rustic and refined, making it a favorite for family gatherings and Sunday feasts.

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Rolling the beef with fresh herbs and aromatics not only infuses the meat with flavor from the inside out but also creates a beautiful presentation once sliced. The combination of textures—from the crunch of toasted pine nuts to the melt-in-your-mouth beef—makes every bite a celebration of traditional Mediterranean cooking.

Ingredients

• For the Braciole:
• 4 thin slices beef top round or flank steak (about 5 oz / 140 g each)
• Salt and freshly ground black pepper, to taste
• 2/3 cup (60 g) grated pecorino cheese
• 1/4 cup (30 g) pine nuts, lightly toasted
• 1/4 cup (40 g) raisins
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil (for searing)
• Kitchen twine or toothpicks
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/4 cup (60 ml) dry red wine (optional)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Pinch of sugar (optional, to balance acidity)

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Instructions

Step 1

Lay the beef slices flat and gently pound to 1/4-inch (6 mm) thickness if needed. Season both sides with salt and pepper.

Step 2

In a bowl, combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs.

Step 3

Evenly distribute the filling onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, about 6–8 minutes. Remove and set aside.

Step 5

In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute.

Step 6

Pour in red wine (if using) and let it reduce by half, scraping up any browned bits.

Step 7

Add crushed tomatoes, oregano, salt, pepper, and sugar (if using). Bring to a simmer.

Step 8

Return the braciole to the sauce, cover, and simmer gently over low heat for 1 1/4 hours, turning occasionally, until beef is tender.

Step 9

Remove braciole, discard twine or toothpicks. Slice and serve with sauce spooned over the top.

Zusatztipps für die Zubereitung

To achieve the best results, use a meat mallet to ensure the beef is an even thickness, which helps with rolling and even cooking. This recipe requires kitchen twine or toothpicks to keep the filling secure. Note that this dish contains dairy from pecorino cheese and nuts from pine nuts; ensure all guests are aware of these allergens.

Varianten und Anpassungen

For extra depth of flavor, consider adding chopped hard-boiled egg or thin slices of prosciutto to the filling before rolling. If you are catering to a gluten-free diet, simply substitute the breadcrumbs with a gluten-free version. You can also adjust the acidity of the sauce by adding a small pinch of sugar to the crushed tomatoes.

Serviervorschläge

Traditionally, Sicilian Braciole is served over a bed of pasta, such as rigatoni or spaghetti, allowing the sauce to coat the noodles. It also pairs beautifully with creamy polenta or thick slices of crusty bread. To complete the experience, serve with a robust Sicilian red wine like Nero d'Avola.

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With its rich history and satisfying layers of flavor, Sicilian-Style Braciole is more than just a meal—it is a piece of Italian heritage. Whether enjoyed on a quiet evening or shared with a table full of friends, it remains a timeless testament to the beauty of slow-cooked comfort food.

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Recipe FAQ

→ Can I use a different cut of beef?

Yes, flank steak or top round work best as they're lean and pound thin easily. Avoid tougher cuts that won't tenderize during cooking.

→ How do I prevent the rolls from falling apart?

Secure them tightly with kitchen twine or toothpicks after rolling. Don't overfill, and leave a small border around the edges before rolling.

→ Can I make this ahead of time?

Absolutely. Braciole actually tastes better the next day as flavors meld. Prepare fully, refrigerate, and gently reheat in the sauce before serving.

→ What can I substitute for pine nuts?

Chopped walnuts or almonds work well. For a nut-free version, simply omit them or add more breadcrumbs and cheese to the filling.

→ What should I serve with braciole?

Traditional pairings include pasta tossed in the tomato sauce, creamy polenta, or crusty Italian bread to soak up the delicious sauce.

→ Can I freeze braciole?

Yes, freeze cooked braciole in sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.