Braciole
Braciole is a traditional Italian dish of thin round steak rolled with Parmesan, parsley, pine nuts, and a choice of protein fillings, then slow-cooked for 3 hours in a homemade tomato basil sauce until tender and deeply flavored.
Braciole is a traditional Italian dish of thin round steak rolled with Parmesan, parsley, pine nuts, and a choice of protein fillings, then slow-cooked for 3 hours in a homemade tomato basil sauce until tender and deeply flavored.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Lay out the round steak and spread the Parmesan, parsley, pinch of salt and pepper and pine nuts on the steak.
Choose which other filling you'd like to use: either lay out two slices of prosciutto on the steak, spread some raw hot sausage on the steak, or set the whole hard boiled egg at one end of the steak.
Roll the meat tightly from one end to the other trying to keep the sides tucked in as much as possible.
Tie up the braciole with cotton string to hold it together and brown it in a pan.
After browning, place the bracioles in the sauce ensuring they are covered.
Cook them for about 3 hours in the sauce on lowest heat available with the pot partially covered, stirring every 1/2 hour.
Remove the bracioles from the sauce, remove the string and slice them up. Put a little sauce on top and sprinkle some Parmesan on them.
Serve with a side of spaghetti.
For the Sauce: Add just enough oil to cover the bottom of the pot.
Add the garlic to the pot once the oil is heated up, and allow it to cook until it starts to soften up a bit.
Pour the four cans of diced tomatoes into the pot and add the basil.
Once it has been heated up a while, add the can of tomato paste stirring to ensure it is dissolved into the sauce.
Cook on the stove top on low. (Start the sauce while you are making up the bracioles.)
Store braciole in its sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat gently on low heat until warmed through.
Cotton kitchen string · Large heavy-bottomed pot with a lid
Yes. Brown the braciole and store it in the sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on low heat until warmed through, about 30–45 minutes from refrigerated, stirring occasionally.
Ask your butcher to slice the round steak extra thin, or freeze it for 1–2 hours and slice it yourself using a sharp knife, cutting against the grain.
Ensure the string is tied tightly and the roll is compact before browning. Brown it gently to seal the seams, and keep heat low during the 3-hour simmer to prevent the meat from breaking down too much.
Yes. The recipe gives three options (prosciutto, hot sausage, or hard boiled egg). Other filling ideas include mortadella, breadcrumb mixtures, or roasted vegetables, as long as they don't add excess moisture.
After 3 hours on lowest heat with the pot partially covered, the meat should be very tender and easily pierce with a fork. The sauce should be thick and rich.
