Sicilian-Style Braciole with Tomato Sauce (Printable)

Beef rolls filled with pecorino, pine nuts, and raisins, simmered in tomato sauce—a Sicilian classic comfort dish.

# 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 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 on a cutting board and gently pound to 1/4-inch thickness if needed. Season both sides evenly with salt and freshly ground black pepper.
02 - In a mixing bowl, combine pecorino cheese, toasted pine nuts, raisins, fresh parsley, basil, minced garlic, and breadcrumbs. Mix until well incorporated.
03 - Distribute filling evenly across each beef slice, leaving a small border around the edges. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks to prevent unrolling.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until deeply browned, approximately 6 to 8 minutes. Remove and set aside on a plate.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté the chopped onion over medium heat until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour dry red wine into the skillet and let it reduce by half over medium heat, scraping up any browned bits from the bottom of the pan to incorporate the fond.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and a pinch of sugar to the skillet. Bring the mixture to a gentle simmer, stirring occasionally.
08 - Return the seared braciole to the sauce, cover the skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally until the beef is very tender.
09 - Remove braciole from the sauce, discard the kitchen twine or toothpicks, slice into portions, and serve with the rich tomato sauce spooned over the top.

# Expert Suggestions:

01 -
  • The filling brings sweet, salty, and nutty flavors all in one bite, so every slice feels like a little surprise.
  • It makes your kitchen smell like an Italian grandmothers house, even if youve never set foot in Sicily.
  • You can prep the rolls in advance and just simmer them when guests arrive, which takes all the stress out of hosting.
  • Leftovers taste even better the next day when the flavors have had time to settle into the meat.
02 -
  • Dont rush the searing step, a good brown crust adds layers of flavor that a pale roll just cant match.
  • Keep the heat low during the simmer or the beef will turn tough instead of melt-in-your-mouth tender.
  • If the sauce starts to look dry, add a splash of water or broth and keep the lid on to trap the steam.
  • Let the braciole rest for a few minutes after removing them from the sauce so the juices redistribute and every bite stays moist.
03 -
  • Ask your butcher to slice the beef thin for you, it saves time and ensures the slices are even enough to roll without fighting them.
  • Use a good Sicilian red wine like Nero dAvola in the sauce and pour yourself a glass while you cook, it makes the whole process feel like a celebration.
  • If you cant find pecorino, a mix of Parmesan and a tiny bit of feta gives you a similar salty sharpness.
  • Let the rolls rest in the sauce for ten minutes after you turn off the heat, they soak up even more flavor and become incredibly tender.
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