Welcome, food lovers! Today, we’re diving into the world of classic Italian cuisine with a beloved recipe that has graced countless Sunday dinners and special occasions—Braciole. This Braciole Recipe is more than just a dish; it’s a celebration of flavors wrapped in tender meat and slow-cooked to perfection in a rich, homemade tomato sauce. Whether you’re a fan of Italian comfort food or new to the art of stuffed meats, this Braciole recipe is a must-try. Let’s roll up our sleeves and create a meal that will leave everyone asking for seconds!
Introduction
Braciole, originating from the heart of Italy, is a traditional rolled meat dish that’s perfect for cozy family dinners or entertaining guests. It’s filled with a savory stuffing of breadcrumbs, cheese, and herbs, then braised slowly in a rich tomato sauce until the meat becomes melt-in-your-mouth tender. This version of the Braciole recipe features a homemade tomato sauce made with San Marzano tomatoes and a blend of cheeses like Parmigiano-Reggiano and Pecorino Romano. This dish is known by different names in Italy—Bruciuluni in Sicily and Involtini in other regions. Whatever you call it, Braciole remains a true classic, sure to impress with its comforting flavors and beautiful presentation. If you love dishes like lasagna or beef roulades, you’re in for a real treat!
For more delicious Italian recipes, check out our Baked Rigatoni Alla Norma – A Sicilian Culinary Delight.
Ingredients for Braciole
To prepare this Braciole Recipe, gather the following ingredients:
Tomato Sauce:
- 10 medium garlic cloves, peeled
- ¾ cup loosely packed fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ teaspoon crushed red pepper
- ½ cup (4 ounces) unsalted butter
- 1 medium yellow onion, peeled and halved lengthwise
- 2 (28-ounce) cans of crushed San Marzano tomatoes
- 1 cup water
- 1 (3-inch) Parmigiano-Reggiano cheese rind
- 1½ teaspoons kosher salt
Braciole:
- 2 (1½ pound each) flank steaks, butterflied and pounded to ¼-inch thickness
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs, toasted
- 2 teaspoons fresh thyme leaves
- 4 ounces thinly sliced prosciutto (about 8 slices)
- ¼ cup toasted pine nuts
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tablespoons garlic, finely chopped
- 2¼ ounces Parmigiano-Reggiano cheese, grated
- 2¼ ounces Pecorino Romano cheese, finely shredded
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
For a twist, try substituting the beef with pork or even turkey for a lighter version.
How to Make Braciole – Step by Step
Step1: Prepare the Tomato Sauce
- Simmer garlic, basil, oil, and crushed red pepper in a small saucepan until the basil wilts but remains green, 2-3 minutes.
- Melt butter in a large saucepan, add the onion, and cook until slightly browned. Add crushed tomatoes, water, and the cheese rind.
- Simmer the mixture for 40 minutes, stirring occasionally, until the sauce thickens.
- Remove the onion and cheese rind, then blend the sauce with the garlic mixture.
Step2: Prepare the Braciole Filling
- Toast panko breadcrumbs with butter in a medium skillet until golden. Add thyme and salt.
- Lay out the butterflied steaks on parchment paper. Season with salt and pepper.
- Layer each steak with prosciutto slices, sprinkle with panko, pine nuts, parsley, and minced garlic.
- Top with both types of cheese.
Step3: Roll and Secure the Braciole
- Roll the meat against the grain to form a tight roulade.
- Secure the rolls with twine or toothpicks.
Step4: Cook the Braciole
- Sear the rolls in a Dutch oven until browned on all sides.
- Nestle the seared rolls into the prepared tomato sauce.
- Cover and bake at 325°F for 1½ to 2 hours.
Helpful Tips for Braciole
- Choose the Right Meat: Opt for flank steak, pork loin, or even chicken breasts for a different take on this classic.
- Rolling Against the Grain: Always roll the meat against the grain for the most tender slices.
- Secure Properly: Use kitchen twine to keep the roll tight and prevent it from unraveling during cooking.
Cooking Tips for the Best Braciole
- Use a heavy-bottomed Dutch oven to ensure even cooking.
- Let the meat rest for 10 minutes before slicing for clean cuts.
- Add extra cheese rind for a richer tomato sauce flavor.
For more expert cooking tips, explore our Ultimate Cowboy Casserole – A Hearty Meal.
Serving Suggestions for Braciole
Pair your Braciole with:
- Creamy polenta or mashed potatoes
- Garlic bread or a crusty baguette
- A glass of Chianti or your favorite Italian red wine
Nutritional Information
Calories: 450
Total Fat: 30g
Protein: 35g
Carbohydrates: 15g
Sodium: 800mg
Fiber: 2g
For more detailed nutritional info on this Braciole recipe, visit our full nutritional guide.
Storage and Leftovers for Braciole
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven, covered, until warmed through.
Frequently Asked Questions (FAQs) for Braciole
1. What is the Best Meat for Braciole?
Flank steak is the traditional choice, but you can also use top round, pork loin, or chicken breasts.
2. Can I Make Braciole Ahead of Time?
Yes! Prepare the rolls and sauce up to 2 days in advance and refrigerate.
3. What Side Dishes Pair Well with Braciole?
Serve with pasta, roasted vegetables, or a fresh garden salad.
4. How Can I Prevent Braciole from Unraveling?
Use kitchen twine or toothpicks to secure the rolls tightly before cooking.
Related Recipes for Braciole Lovers
- Sausage Balls Recipe with Red Lobster Mix
– Perfect as an appetizer or party snack.
- Peanut Butter Ganache – A Guide to Perfect Desserts
– Sweeten up your meal with a decadent dessert option.
Conclusion
We hope you enjoy this traditional Braciole recipe, filled with rich flavors and tender textures. If you tried this recipe, let us know how it turned out in the comments! Happy cooking, and buon appetito!
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Braciole Recipe: Classic Italian Meat Dish with Tomato Sauce
Description
Welcome, food lovers! Today, we’re diving into the world of classic Italian cuisine with a beloved recipe that has graced countless Sunday dinners and special occasions—Braciole. This Braciole Recipe is more than just a dish; it’s a celebration of flavors wrapped in tender meat and slow-cooked to perfection in a rich, homemade tomato sauce. Whether you’re a fan of Italian comfort food or new to the art of stuffed meats, this Braciole recipe is a must-try. Let’s roll up our sleeves and create a meal that will leave everyone asking for seconds!
Ingredients
Tomato Sauce:
- 10 medium garlic cloves, peeled
- ¾ cup loosely packed fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ teaspoon crushed red pepper
- ½ cup (4 ounces) unsalted butter
- 1 medium yellow onion, peeled and halved lengthwise
- 2 (28-ounce) cans of crushed San Marzano tomatoes
- 1 cup water
- 1 (3-inch) Parmigiano-Reggiano cheese rind
- 1½ teaspoons kosher salt
Braciole:
- 2 (1½ pound each) flank steaks, butterflied and pounded to ¼-inch thickness
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs, toasted
- 2 teaspoons fresh thyme leaves
- 4 ounces thinly sliced prosciutto (about 8 slices)
- ¼ cup toasted pine nuts
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tablespoons garlic, finely chopped
- 2¼ ounces Parmigiano-Reggiano cheese, grated
- 2¼ ounces Pecorino Romano cheese, finely shredded
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
Instructions
Step 1: Prepare the Tomato Sauce
- Simmer garlic, basil, oil, and crushed red pepper in a small saucepan until the basil wilts but remains green, 2-3 minutes.
- Melt butter in a large saucepan, add the onion, and cook until slightly browned. Add crushed tomatoes, water, and the cheese rind.
- Simmer the mixture for 40 minutes, stirring occasionally, until the sauce thickens.
- Remove the onion and cheese rind, then blend the sauce with the garlic mixture.
Step 2: Prepare the Braciole Filling
- Toast panko breadcrumbs with butter in a medium skillet until golden. Add thyme and salt.
- Lay out the butterflied steaks on parchment paper. Season with salt and pepper.
- Layer each steak with prosciutto slices, sprinkle with panko, pine nuts, parsley, and minced garlic.
- Top with both types of cheese.
Step 3: Roll and Secure the Braciole
- Roll the meat against the grain to form a tight roulade.
- Secure the rolls with twine or toothpicks.
Step 4: Cook the Braciole
- Sear the rolls in a Dutch oven until browned on all sides.
- Nestle the seared rolls into the prepared tomato sauce.
- Cover and bake at 325°F for 1½ to 2 hours.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Choose the Right Meat: Opt for flank steak, pork loin, or even chicken breasts for a different take on this classic.
- Rolling Against the Grain: Always roll the meat against the grain for the most tender slices.
- Secure Properly: Use kitchen twine to keep the roll tight and prevent it from unraveling during cooking.
