Braciole is an authentic Italian dish of thin beef rolls stuffed with a savory filling of garlic, parsley, raisins, and pine nuts, then braised in tomato sauce for 2 hours until the flavors meld into a rich, tender main course.
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The first step is to use a meat mallet and flatten the thin slices of beef to an inch thickness and salt and pepper the meat.
Once done, use a medium bowl and mix chopped garlic, parsley, raisins, and pine nuts.
Take a spoon or spatula and spread the savory filling mix on the meat slices, just leave the borders out and clean.
Dice the cheese on a cutting board and add it to the center of each meat slice, then roll up the slices and use the toothpicks to hold the rolls in place – if you have a rolling pin, use that!
Take a medium pan and drizzle some olive oil into it to sauté onions, carrot, and celery over medium-high heat until the onions turn translucent, about 5 minutes.
To continue, add the beef rolls to the saucepan or large dutch oven and fry for a few minutes on each side. After that, stir in the tomato paste, add salt and pepper, and simmer the rich tomato sauce for 2 hours on low heat – if it’s too thick, add some water or vegetable broth.
Once it’s done cooking, take it off the heat and let this main course rest at room temperature for a bit before serving, so the flavors can meld.
Lastly, cook some pasta or rice and serve this Italian favorite with the remaining tomato sauce drizzled on.
Store braciole with sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on low heat on the stovetop with a splash of water or broth to restore moisture.
meat mallet · toothpicks · medium saucepan or large Dutch oven
Braciole simmers on low heat for 2 hours after browning the rolls. Total time from start to finish is approximately 2.5 hours including prep and resting.
Bottom sirloin or rump are traditional choices. Flank steak, top round, and other thin cuts work well too—ask your butcher for thin, pliable slices.
Yes, braciole can be prepared up to 1 day ahead and refrigerated, or frozen for up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or broth.
Add water or vegetable broth gradually while simmering to reach your desired consistency. The recipe notes this adjustment during the 2-hour simmer time.
Yes, provolone, mozzarella, parmesan, or pecorino cheese all work well as substitutes for caciocavallo.
