Braciola Braciole
Braciola Braciole is a timeless Italian classic that transforms thinly sliced beef into tender, flavorful rolls filled with an irresistible blend of Italian breadcrumbs, Pecorino Romano cheese, fresh parsley, and garlic. These savory bundles are carefully browned to lock in their richness and then simmered slowly in a robust tomato sauce infused with white wine, creating a dish that’s as comforting as it is elegant. Perfect for a Sunday dinner or any special occasion, this dish pairs beautifully with pasta, polenta, or crusty bread to soak up the luscious sauce. With its hearty ingredients, aromatic flavors, and traditional cooking techniques, Braciola Braciole is a celebration of Italian cuisine that will leave your kitchen filled with mouthwatering aromas.
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Recipe Information
Ingredients
- 8 slices (about 1/4 inch thick) Thinly sliced beef (top round or flank steak)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Italian breadcrumbs
- 1 cup Grated Pecorino Romano or Parmesan cheese
- 4 cloves Minced garlic
- 1 cup Chopped fresh parsley
- 4 tablespoons Olive oil
- 2 whole Large eggs
- 4 cups Tomato sauce
- 1 cup White wine
- 8 pieces Kitchen twine or toothpicks
Instructions
Lay the beef slices on a flat surface and lightly pound them if needed to ensure uniform thickness (about 1/4 inch).
Season both sides of the beef slices with salt and black pepper.
In a mixing bowl, combine the breadcrumbs, grated cheese, minced garlic, and chopped parsley. Mix well.
Add 2 tablespoons of olive oil and the eggs to the breadcrumb mixture. Stir until it forms a slightly moist filling that holds together when pressed.
Place a small amount of the filling (about 2-3 tablespoons) onto each slice of beef and spread it evenly, leaving a small border around the edges.
Starting from one end, tightly roll up each beef slice around the filling. Secure the rolls with kitchen twine or toothpicks to prevent them from unrolling during cooking.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef rolls on all sides until well browned (this locks in the flavor).
Remove the browned braciola from the skillet and set them aside.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes until slightly reduced.
Add the tomato sauce to the skillet and bring it to a gentle simmer.
Return the braciola to the skillet, making sure they are submerged in the sauce.
Cover the skillet and reduce the heat to low. Simmer the braciola for 1.5 to 2 hours, turning occasionally, until the meat is tender and infused with the flavors of the sauce.
Serve the braciola hot, with the sauce spooned over the top. They pair wonderfully with pasta, polenta, or a crusty piece of bread.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 10021 mg | 436% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.5 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 3098 mg | 238% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
