Sicilian-Style Braciole (Printable)

Beef rolls filled with pecorino, pine nuts, and raisins, simmered in savory tomato sauce for authentic Sicilian flavor.

# What You Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (28 oz) crushed tomatoes
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar for balancing acidity

# How-To Steps:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, combine pecorino cheese, toasted pine nuts, raisins, fresh parsley, basil, minced garlic, and breadcrumbs until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, approximately 6 to 8 minutes. Transfer to a plate.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the skillet bottom to incorporate fond into the sauce.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar if using. Bring to a gentle simmer over medium heat.
08 - Return braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce, discard twine or toothpicks. Slice and serve with tomato sauce spooned generously over the top.

# Expert Advice:

01 -
  • The filling turns every slice into a surprise of sweet raisins, salty pecorino, and nutty crunch.
  • It looks impressive but uses simple ingredients you probably already know how to handle.
  • The sauce gets richer the longer it simmers, soaking into every bite of tender beef.
  • It's one of those dishes that tastes even better the next day, if there are any leftovers.
02 -
  • Don't skip the searing step, that caramelized crust is where half the flavor lives and it keeps the rolls from unraveling.
  • Keep the heat low during simmering or the beef will toughen instead of melting into tenderness.
  • If the sauce reduces too much, add a splash of water or broth to keep it loose and glossy.
03 -
  • Add a small piece of prosciutto or a slice of hard boiled egg to the filling for extra richness and a nod to traditional Sicilian versions.
  • Use a cast iron skillet or Dutch oven if you have one, the even heat distribution makes a noticeable difference in how evenly the braciole cook.
  • Taste the sauce halfway through and adjust the seasoning, tomatoes vary in sweetness and acidity so trust your palate over the recipe.
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