Authentic Braciole Recipe

Braciole is an Italian comfort dish that transforms flank steak into a flavorful roll stuffed with cheese, herbs, and breadcrumbs, then slowly braised in a rich tomato sauce until tender. It’s a beautiful centerpiece for a Sunday dinner and a recipe worth savoring.

Ingredients

For the Braciole:

• 1/2 cup dried Italian-style breadcrumbs

• 1 garlic clove, minced

• 2/3 cup grated Pecorino Romano cheese

• 1/3 cup grated provolone cheese

• 2 tablespoons chopped fresh Italian parsley

• 4 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• 1 (1 1/2-pound) flank steak

• 1 cup dry white wine

• 3 1/4 cups Simple Tomato Sauce (recipe below) or quality store-bought marinara

For the Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 1 stalk celery, chopped

• 1 carrot, chopped

• 2 (32-ounce) cans crushed tomatoes

• 4–6 basil leaves

• 2 dried bay leaves

• Sea salt and freshly ground black pepper

• 4 tablespoons unsalted butter (optional, to mellow acidity)

Instructions

Make the Filling:

• In a medium bowl, combine breadcrumbs, garlic, Pecorino Romano, provolone, and parsley.

• Stir in 2 tablespoons of olive oil and season with salt and pepper. Set aside.

Prepare the Steak:

• Lay the flank steak flat on a work surface. Spread the breadcrumb mixture evenly over the steak.

• Starting from a short end, roll up the steak like a jelly roll. Secure tightly with butcher’s twine.

• Season the outside with salt and pepper.

Brown and Braise:

• Preheat oven to 350°F (175°C).

• Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Brown the steak on all sides, about 8 minutes.

• Add wine, bring to a boil, and stir in the tomato sauce.

• Cover loosely with foil and bake, turning and basting every 30 minutes, for about 1 hour.

• Uncover and continue baking until meat is tender, about 30 minutes more (total cooking time about 1 1/2 hours).

Slice and Serve:

• Transfer the braciole to a cutting board, remove twine, and slice into 1/2-inch-thick pieces.

• Spoon sauce over the slices and serve hot.

Simple Tomato Sauce:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until translucent, about 2 minutes.

• Add celery and carrot; season with salt and pepper. Cook until vegetables are soft, about 5 minutes.

• Add tomatoes, basil, and bay leaves. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

• Remove bay leaves. For a smoother sauce, blend in batches in a food processor.

• Adjust seasoning, and if too acidic, stir in butter 1 tablespoon at a time.

Storage Tip: Cool sauce completely and freeze in 1–2 cup portions for up to 6 months.

Braciole pairs beautifully with a side of pasta or creamy polenta, making it perfect for a family feast or a special gathering. The slow braise infuses the steak with savory, cheesy-herb flavors while the tomato sauce adds richness and warmth.

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