Pin The smell of simmering tomatoes always takes me straight back to my neighbor Rosa's kitchen, where I first saw her tying up these little beef bundles with the kind of speed that comes from doing something a thousand times. She didn't measure anything, just sprinkled and tasted, and when I asked for the recipe, she laughed and said it was different every time. I've been making my own version ever since, and while mine are never quite as effortless as hers, they still fill the house with that same warm, garlicky comfort. There's something deeply satisfying about rolling up all those sweet and savory bits inside a thin slice of beef and watching it transform in the sauce.
I made this for my in-laws the first time they visited, and I was so nervous about the rolls falling apart that I used way too much twine. My husband still teases me about how they looked like little beef mummies. But the sauce was rich and the beef came out tender, and his mother asked for seconds, which felt like winning a small culinary lottery. Now it's the dish I make when I want to show someone I care without saying it out loud.
Ingredients
- Beef top round or flank steak: Thin slices are key here, and if your butcher can pound them for you, let them (I learned this after mangling a few myself).
- Pecorino cheese: The sharpness cuts through the richness of the beef and plays beautifully with the raisins.
- Pine nuts: Toast them lightly in a dry pan until fragrant, it only takes a couple of minutes and makes all the difference.
- Raisins: They add little bursts of sweetness that surprise you in the best way.
- Fresh parsley and basil: Use whatever herbs smell brightest at the market, fresh makes this sing.
- Garlic: Minced fine so it blends into the filling without overpowering.
- Breadcrumbs: Just enough to help bind everything together without making it dense.
- Crushed tomatoes: Go for a good quality can, the sauce is simple so the tomatoes really matter.
- Dry red wine: Optional but it adds depth and helps lift all those browned bits from the pan.
- Oregano: Dried works perfectly here and smells like Sunday dinner.
Instructions
- Prep the Beef:
- Lay each slice flat on a cutting board and pound gently until they're about a quarter inch thick, then season both sides with salt and pepper. If they're uneven, don't stress, just do your best.
- Make the Filling:
- Toss the pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs together in a bowl until everything is evenly mixed.
- Roll Them Up:
- Spread a generous layer of filling on each beef slice, leaving a little border around the edges, then roll tightly from one short end to the other and secure with twine or toothpicks. Don't worry if a few raisins escape, it happens.
- Sear the Braciole:
- Heat olive oil in a large skillet over medium high heat and brown the rolls on all sides until they have a nice crust, about six to eight minutes total. Set them aside on a plate.
- Build the Sauce:
- In the same skillet, add a little more oil and cook the onion until soft and translucent, then toss in the garlic for another minute. Pour in the wine if using and let it bubble and reduce by half, scraping up all those tasty brown bits.
- Simmer Everything:
- Add the crushed tomatoes, oregano, salt, pepper, and a pinch of sugar if your tomatoes taste sharp, then nestle the braciole back into the sauce. Cover and let it simmer gently on low heat for about an hour and fifteen minutes, turning the rolls once or twice so they cook evenly.
- Finish and Serve:
- Remove the braciole, snip off the twine or pull out the toothpicks, and slice each roll into thick rounds. Spoon the sauce generously over the top and serve hot.
Pin One evening I served this with a bowl of polenta and watched my kids argue over who got the last slice, sauce dripping down their chins, and I realized this is the kind of food that brings people back to the table. It's not fancy, but it feels special, and that's the whole point.
Serving Suggestions
I love spooning the braciole and sauce over a mound of creamy polenta, but it's just as good with a tangle of spaghetti or a hunk of crusty bread for soaking up every last bit. A simple arugula salad with lemon on the side cuts through the richness perfectly. And if you really want to lean into the Sicilian vibe, pour a glass of Nero d'Avola and call it a night.
Make Ahead and Storage
These rolls actually benefit from sitting overnight in the fridge, the flavors meld and deepen in a way that makes day two even better than day one. You can also freeze them in the sauce for up to three months, just thaw in the fridge and reheat gently on the stove. I've done this more times than I can count when I know a busy week is coming and want something hearty waiting for me.
Customizations and Swaps
If you want to get fancy, tuck a few slices of prosciutto or a quartered hard boiled egg into the filling before you roll. Some people swap the raisins for chopped dried apricots, which adds a different kind of sweetness. For a gluten free version, just use gluten free breadcrumbs and check your tomato can.
- Try swapping pecorino for aged provolone if that's what you have on hand.
- Add a pinch of red pepper flakes to the sauce if you like a little heat.
- Use pork cutlets instead of beef for a lighter, slightly sweeter version.
Pin This is the kind of dish that makes your kitchen smell like love and your table feel a little more crowded in the best way. I hope it becomes one of those recipes you turn to when you want to slow down and cook something that really matters.
Recipe Q&A
- → What cut of beef works best for braciole?
Beef top round or flank steak works perfectly as they are lean, tender cuts that roll easily. Pound them to 1/4-inch thickness for even cooking and easier rolling.
- → Can I make braciole ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance and refrigerate. You can also prepare the entire dish ahead and gently reheat in the sauce before serving.
- → What can I substitute for pine nuts?
Chopped walnuts or almonds make excellent substitutes for pine nuts. Toast them lightly before adding to the filling for enhanced flavor.
- → How do I prevent the rolls from opening during cooking?
Secure them tightly with kitchen twine or toothpicks, and avoid overcrowding the pan. Turn them gently during simmering to maintain their shape.
- → What should I serve with braciole?
Braciole pairs beautifully with pasta, creamy polenta, or crusty Italian bread to soak up the rich tomato sauce. A side of sautéed greens complements the dish perfectly.
- → Can I freeze cooked braciole?
Yes, braciole freezes well. Cool completely, store in the sauce in an airtight container, and freeze for up to 3 months. Thaw overnight and reheat gently.