I remember the first time I made braciole. My grandmother stood next to me, flour dust on her cheek, rolling beef like it was a sacred ritual. She didn’t measure anything. She just knew. And the smell garlic, pecorino, parsley, simmering in that rich tomato sauce it hung in the air like an old love letter.
What is Braciole with Tomato Sauce?
Braciole (pronounced brah-jole) is a traditional Italian dish of thinly sliced meat, rolled with a savory filling, and braised in tomato sauce until meltingly tender. It’s comfort food, sure, but not lazy comfort food. There’s intention in every step. This dish, usually reserved for Sundays and celebrations, takes time, but the payoff is huge. That sauce? Drinkable. The meat? Fork-tender. And the filling? Herby, cheesy, downright addictive.
Ingredients & Substitutions
For the Braciole:
- 2 lbs beef top round, sliced thin (about 1/4 inch)
- 1/2 cup grated Pecorino Romano (can sub Parmigiano if needed)
- 1/4 cup chopped fresh parsley (dried will do in a pinch, but fresh pops)
- 3 garlic cloves, minced
- 1/3 cup Italian breadcrumbs (panko is ok, add a bit more herbs)
- 2 tbsp pine nuts (toasted, or sub with chopped walnuts or skip if allergic)
- 1/4 cup raisins (golden preferred, or leave out if you’re raisin-averse)
- Olive oil
- Kitchen twine or toothpicks
- Salt and black pepper
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional, but adds a little somethin’)
- 1/4 cup dry red wine (not essential, but highly recommended)
- 2 cans (28 oz each) San Marzano tomatoes, crushed by hand or pureed
- Salt and pepper to taste
- A sprig of basil or a teaspoon of dried oregano
Ingredient Insights
Top round is ideal because it’s lean, but not tough when treated right. Don’t overtrim it—a little fat helps. Pecorino is punchier than Parm; it’s saltier, sheepy-er. That’s why I like it. Pine nuts and raisins may raise an eyebrow, but trust me. It’s a Sicilian twist that balances savory and sweet.
Step-by-Step Instructions
1. Prep the Beef
Lay each beef slice flat between parchment and gently pound to even it out—thinner is better. Season lightly with salt and pepper.
Expert tip: Too thick and it won’t roll well. Too thin and it tears. Somewhere between deli meat and a playing card.
2. Make the Filling
In a bowl, combine the cheese, breadcrumbs, parsley, garlic, pine nuts, and raisins. Drizzle just enough olive oil to moisten it—about 2 tablespoons.
3. Roll the Braciole
Place a spoonful of filling on one end of the beef. Roll tightly like a cigar. Secure with toothpicks or tie with twine.
Common mistake: Overstuffing. You don’t want the filling to bust out. Keep it snug.
4. Brown the Rolls
Heat olive oil in a large Dutch oven or heavy pot. Sear the beef rolls until browned on all sides. Don’t overcrowd the pot.
Expert tip: Browning adds depth. That fond at the bottom? That’s flavor gold.
5. Make the Sauce
In the same pot, add more oil if needed. Sauté onion until soft, then garlic and red pepper flakes. Deglaze with wine. Add tomatoes and herbs. Season.
Return the braciole to the sauce. Cover and simmer gently for about 1.5 to 2 hours. Stir occasionally. If the sauce gets too thick, add a splash of water or broth.
6. Finish & Serve
Remove the braciole and discard twine or toothpicks. Slice into rounds. Serve over pasta or polenta, spooning the sauce generously.
Variation: For a richer sauce, add a pork rib or sausage link to the pot during the simmer. Flavor city.
Cooking Techniques & Science
Braising is key here. It’s what turns a tougher cut into velvet. The low, slow simmer breaks down collagen, infusing the sauce with richness.
Rolling the meat isn’t just pretty. It creates layers of flavor. Every bite has meat, cheese, herbs. That’s intentional architecture.
The sear locks in flavor, but more importantly, it builds that beautiful browned base for the sauce.
Tools that help:
- A heavy-bottomed Dutch oven distributes heat evenly.
- Kitchen twine holds better than toothpicks.
- A meat mallet or even a rolling pin for pounding beef.
Serving & Pairing Suggestions
Plate it with creamy polenta or ribbon-y pappardelle. I like to spoon extra sauce over everything—don’t be shy.
Garnish with torn basil or a dusting of more cheese. A drizzle of finishing olive oil is never a bad idea.
Pair it with a bold Italian red. A Nero d’Avola or Chianti sings with the tomato base.
Want a starter? Try a simple arugula salad with lemon and shaved fennel. It cuts the richness.
Conclusion
Braciole with tomato sauce isn’t fast food. It’s the kind of dish you make to show you care. To honor Sunday. To remember your grandmother’s hands.
It’s got soul. Layers. A story. Every bite is the work of patience and purpose.
So don’t rush it. Lean in. And maybe leave a little sauce on your chin—it means you did it right.
FAQs
1. Can I make braciole ahead of time?
Absolutely. In fact, it tastes even better the next day. Let it cool completely and refrigerate overnight. Reheat gently.
2. What cut of meat can I use if I can’t find top round?
Flank steak or even thinly sliced sirloin works. Just make sure it’s thin and lean.
3. Can I freeze braciole?
Yep. Freeze after cooking, with the sauce. Thaw overnight in the fridge, then reheat slowly.
4. Can I make it without tomato sauce?
You can braise in a wine and broth base, but it won’t be traditional. Tomato is kinda the soul here.
5. Do I have to use pine nuts and raisins?
Nope. They’re traditional in some regions, but optional. Go with your gut—or your grandma’s version.
