Braciole is a timeless Italian dish that brings together thin slices of beef, a savory filling, and a slow-simmered tomato sauce. Known for its tender texture and deep, comforting flavors, this classic recipe is often prepared for family gatherings and special meals, filling the kitchen with aromas that feel like home.
Why You’ll Love This Recipe
This braciole recipe delivers rich flavor using simple, wholesome ingredients. The slow cooking process transforms affordable cuts of beef into melt-in-your-mouth rolls, while the stuffing adds texture and aroma to every bite. It is hearty, satisfying, and perfect for make-ahead meals or relaxed weekend cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef rolls
680 g beef top round or flank steak, sliced into 6 thin cutlets
1 teaspoon fine sea salt
½ teaspoon black pepper
3 tablespoons olive oil
For the stuffing
60 g fine breadcrumbs
50 g grated Parmesan-style hard cheese
2 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced
30 g pine nuts
30 g raisins
3 tablespoons olive oil
For the tomato sauce
2 tablespoons olive oil
3 cloves garlic, minced
800 g crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
240 ml water
Directions
Lay the beef slices on a clean surface and gently pound them to about 6 mm thickness. Season both sides with salt and black pepper.
In a bowl, combine breadcrumbs, grated cheese, parsley, garlic, pine nuts, raisins, and olive oil. Mix until the stuffing is evenly moistened.
Spread an even layer of stuffing over each beef slice, leaving a small border around the edges. Roll the beef tightly and secure with kitchen twine or toothpicks.
Heat olive oil in a large heavy pot over medium-high heat. Brown the beef rolls on all sides, about 6 minutes total. Remove and set aside.
In the same pot, add olive oil and sauté garlic for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, bay leaf, salt, pepper, and water. Bring to a gentle simmer.
Return the braciole to the pot, spooning sauce over the top. Cover partially and simmer on low heat for 2½ hours, turning the rolls occasionally.
Remove twine or toothpicks before serving. Slice and serve with plenty of sauce.
You can add finely chopped olives to the stuffing for a more savory profile. For a lighter version, reduce the breadcrumbs and increase the herbs. Braciole can also be cooked in the oven at 160°C for the same amount of time instead of on the stovetop.
Storage/Reheating
Store leftover braciole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water. This dish also freezes well for up to 2 months when fully cooled.
FAQs
What cut of beef is best for braciole?
Top round and flank steak are ideal because they roll easily and become tender when slow-cooked.
Can I make braciole ahead of time?
Yes, braciole tastes even better the next day as the flavors continue to develop.
Is braciole spicy?
Traditional braciole is not spicy, but you can add chili flakes if desired.
Do I need kitchen twine?
Kitchen twine works best, but toothpicks can also secure the rolls.
Can I skip the raisins?
Yes, raisins are optional, though they add a subtle sweetness that balances the sauce.
What should I serve with braciole?
It pairs well with pasta, mashed potatoes, or crusty bread.
Can I cook braciole in a slow cooker?
Yes, cook on low for 7 to 8 hours after browning the meat.
How do I know when braciole is done?
The beef should be fork-tender and easy to slice.
Can I use fresh tomatoes instead of canned?
Yes, peeled and crushed fresh tomatoes can be used when in season.
Does braciole freeze well?
Yes, both the meat and sauce freeze very well together.
Conclusion
Braciole is a beautiful example of traditional Italian comfort food, combining patience, simplicity, and flavor in one unforgettable dish. Whether prepared for a family dinner or a special occasion, this recipe delivers warmth, tradition, and satisfaction in every serving.
Braciole is a traditional Italian dish made with thin slices of beef rolled around a savory breadcrumb and cheese filling, then simmered slowly in a rich tomato sauce until tender and flavorful.
Author:Sophia
Prep Time:25 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 55 minutes
Yield:4 servings
Category:Main Course
Method:Simmering
Cuisine:Italian
Diet:Halal
Ingredients
680 g beef top round or flank steak, sliced into 6 thin cutlets
1 teaspoon fine sea salt
½ teaspoon black pepper
3 tablespoons olive oil (for browning)
60 g fine breadcrumbs
50 g grated Parmesan-style hard cheese
2 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced (for stuffing)
30 g pine nuts
30 g raisins
3 tablespoons olive oil (for stuffing)
2 tablespoons olive oil (for sauce)
3 cloves garlic, minced (for sauce)
800 g crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
240 ml water
Instructions
Lay beef slices flat and gently pound to 6 mm thickness. Season both sides with salt and pepper.
In a bowl, combine breadcrumbs, grated cheese, parsley, garlic, pine nuts, raisins, and olive oil. Mix to moisten evenly.
Spread filling over beef slices, leaving a small border. Roll tightly and secure with kitchen twine or toothpicks.
Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Brown beef rolls on all sides, about 6 minutes. Remove and set aside.
In the same pot, heat 2 tablespoons olive oil. Add minced garlic and sauté for 1 minute.
Add crushed tomatoes, oregano, basil, bay leaf, salt, pepper, and water. Stir and bring to a simmer.
Return braciole to the pot, spooning sauce over the rolls. Cover partially and simmer on low for 2½ hours, turning occasionally.
Remove twine or toothpicks before serving. Slice rolls and serve with sauce.
Notes
Use kitchen twine or toothpicks to secure the rolls during cooking.
Browning the meat before simmering adds depth of flavor.
Braciole improves in flavor when made a day ahead.
Can be cooked in the oven at 160°C for the same cooking time if preferred.
