Braciole is a classic Italian dish made of thin slices of meat, usually beef, that are rolled with a flavorful filling and then cooked in a rich tomato sauce. Here’s a traditional recipe to make Braciole:
Ingredients:
For the Braciole:
- 1.5 to 2 pounds of thinly sliced beef (such as top round or flank steak)
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (optional)
- 1/4 cup raisins (optional)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- Kitchen twine or toothpicks
For the Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry red wine
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
Instructions:
- Prepare the Meat:
- Lay out the slices of beef on a flat surface. If they are too thick, pound them with a meat mallet to about 1/4 inch thickness. Season both sides with salt and pepper.
- Make the Filling:
- In a bowl, combine the breadcrumbs, Parmesan cheese, pine nuts, raisins, minced garlic, parsley, and basil. Add 2 tablespoons of olive oil to the mixture and stir until well combined.
- Fill and Roll the Meat:
- Place a thin layer of the filling mixture onto each slice of beef, spreading it evenly. Roll up each slice tightly and secure with kitchen twine or toothpicks.
- Brown the Braciole:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef rolls and brown them on all sides. This should take about 8-10 minutes. Remove the browned rolls from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for about 2-3 minutes until the wine reduces slightly.
- Add the crushed tomatoes, dried oregano, dried basil, and season with salt and pepper. Stir to combine.
- Cook the Braciole in the Sauce:
- Return the browned beef rolls to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the meat is tender.
- Serve:
- Remove the kitchen twine or toothpicks from the cooked braciole. Serve the rolls with the sauce spooned over the top. Garnish with fresh basil or parsley if desired.
- Accompaniments:
- Braciole is often served with pasta, polenta, or a side of sautΓ©ed greens. Enjoy with a glass of red wine for a complete Italian meal experience!
This recipe brings together the rich flavors of Italy in a comforting, savory dish that’s perfect for family dinners or special occasions. Buon appetito!
