Sicilian-Style Braciole with Tomato Sauce (Print Version)

Beef rolls filled with pecorino, pine nuts, raisins, and herbs, slow-simmered in tomato sauce for authentic flavor.

# Components:

→ 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 (28 oz) crushed tomatoes
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar to balance acidity

# Directions:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, combine pecorino cheese, toasted pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until well mixed.
03 - Distribute filling evenly onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear braciole on all sides until deeply browned, approximately 6 to 8 minutes. Transfer to a plate and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until softened, about 3 minutes. Add minced garlic and cook 1 additional minute until fragrant.
06 - Pour in red wine and let reduce by half, scraping up any browned bits from the bottom of the skillet to incorporate fond.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar. Bring to a gentle simmer over medium-low heat.
08 - Return braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and arrange on a serving platter with sauce spooned generously over the top.

# Expert Advice:

01 -
  • The filling hits that sweet-salty-nutty trifecta that makes your brain light up, all nestled inside tender beef that practically melts.
  • You can make the entire dish ahead and reheat it, which means you're actually relaxing before guests arrive instead of panicking in the kitchen.
  • One pan, one sauce, and you've got something that feels restaurant-fancy but asks almost nothing of you in terms of technique.
02 -
  • Don't skip the searing step even though it seems tedious—that golden crust is where the depth comes from, and it's impossible to fake in the sauce later.
  • Keep the heat low once the braciole is in the tomato sauce; high heat will make the beef tough and cause the filling to squeeze out of the sides.
03 -
  • If you're nervous about the filling leaking, you can use a toothpick to seal the seam before tying—it's a small extra step that pays off in peace of mind.
  • Room temperature beef pounds more evenly than cold beef, so pull your slices out of the fridge about ten minutes before you start assembling.
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