This dish consists of thin slices of beef rolled with a savory filling of breadcrumbs, cheese, and herbs, then slow-cooked in a rich tomato sauce until tender.
Ingredients
The Meat:
- 1.5 lbs (700g) Beef Flank Steak (or Top Round), sliced thin and pounded to about 1/4 inch thickness.
The Filling:
- 1/2 cup Italian Breadcrumbs
- 1/2 cup Grated Parmesan (or Pecorino Romano)
- 2 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 tbsp Olive Oil (to moisten the filling)
- Optional: Pine nuts or raisins for a traditional touch.
The Sauce:
- 2 tbsp Olive Oil
- 1 small Onion, finely chopped
- 1/2 cup Red Wine (dry)
- 28 oz (800g) Crushed Tomatoes or Tomato Passata
- Salt & Black Pepper to taste
- Fresh Basil leaves
Instructions
1. Prepare the Beef
If your beef slices are thick, place them between two sheets of plastic wrap and use a meat mallet to pound them until they are very thin and even. Season both sides lightly with salt and pepper.
2. Make the Filling
In a small bowl, mix the breadcrumbs, Parmesan cheese, minced garlic, parsley, and olive oil. Stir until the mixture looks like wet sand.
3. Stuff and Roll
- Lay a slice of beef flat.
- Spread a spoonful of the filling over the beef, leaving a small border around the edges.
- Roll the meat up tightly like a cigar.
- Secure each roll with kitchen twine (as seen in your photo) or toothpicks so they don’t open during cooking.
4. Sear the Meat
In a large pan or Dutch oven, heat olive oil over medium-high heat. Brown the beef rolls on all sides until they have a nice crust. Remove them from the pan and set aside.
5. Simmer in Sauce
- In the same pan, sauté the onions until soft.
- Deglaze the pan with red wine, scraping up the brown bits from the bottom.
- Add the crushed tomatoes and basil.
- Place the beef rolls back into the sauce.
- Cover and simmer on low heat for 1.5 to 2 hours until the beef is fork-tender.
6. Serving
Remove the kitchen twine before serving. Serve the braciole whole or sliced into “medallions,” topped with plenty of the tomato sauce. It pairs perfectly with pasta or creamy polenta.
