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

Scale

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.

Notes

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.