braciole recipe

Braciole Recipe

This braciole recipe features thin slices of beef stuffed with prosciutto, Pecorino Romano, pine nuts, garlic, and parsley. The beef rolls are browned and then slowly simmered in a rich tomato sauce until fork-tender. This classic Italian-American comfort food is perfect for a Sunday dinner served with pasta or gnocchi. Discover more flavorful recipes like Braciole Recipe right here.

Ingredients

  • 1 lb boneless beef round, cut into 4 thin slices
  • 4 slices prosciutto
  • 1 tablespoon pine nuts
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 garlic cloves, chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1 cup dry red wine
  • 2 (28-ounce) cans Italian tomatoes
  • 2 bay leaves
  • 3 fresh basil leaves, torn into small pieces
  • Flour, for dredging
  • Salt and black pepper, to taste

Directions

  • Place each beef slice between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
  • Season both sides of the beef with salt and black pepper.
  • Place one slice of prosciutto over each piece of beef.
  • Mix the pine nuts, Pecorino Romano, chopped garlic, and parsley together.
  • Sprinkle the filling evenly over the prosciutto-covered beef.
  • Roll each beef slice tightly, tucking in the ends to keep the filling inside. Secure each roll with kitchen string.
  • Heat the olive oil in a large saucepan over medium heat.
  • Lightly dredge the braciole in flour, shaking off any excess.
  • Place the rolls in the pan and brown them on all sides, about 15 minutes. Remove and set aside.
  • Add the chopped onion, carrots, and celery to the same pan. Cook for about 10 minutes, stirring occasionally, until tender but not browned.
  • Pour in the red wine and scrape up the browned bits from the bottom of the pan. Cook until the wine is reduced by about half, approximately 2 minutes.
  • Crush the tomatoes with your hands and add them to the pan along with their juices.
  • Fill one tomato can halfway with water and add the water to the sauce.
  • Add the bay leaves and season the sauce with salt and black pepper.
  • Return the browned braciole to the sauce.
  • Reduce the heat to low and gently simmer for 1½ to 2 hours, or until the beef is fork-tender. Avoid boiling the sauce aggressively.
  • Sprinkle the fresh basil over the braciole and cook for 2 more minutes.
  • Remove the kitchen string, transfer the braciole to serving plates, and spoon the tomato sauce over the top.
  • Serve immediately with your favorite pasta or gnocchi.

Preparation Details

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Servings: 4
  • Yield: 4 beef braciole rolls