Sicilian-Style Braciole with Tomato Sauce (Print out)

Beef rolls filled with pecorino, pine nuts, raisins & herbs, simmered in tomato sauce—true Sicilian comfort food.

# What You'll 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 crushed tomatoes, 28 oz
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar

# How to Make It:

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, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until well mixed.
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 braciole on all sides until browned, approximately 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add minced garlic and cook 1 additional minute.
06 - Pour in red wine and let reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer.
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 and discard twine or toothpicks. Slice and serve with sauce spooned over the top.

# Expert Advice:

01 -
  • The filling transforms simple beef into something sweet, salty, and impossibly tender after a slow simmer.
  • It fills your home with the kind of smell that makes neighbors knock on the door.
  • One pot feeds a crowd and tastes even better the next day.
  • The sauce becomes rich and deep from cooking with the meat, perfect for tossing with pasta.
02 -
  • Don't skip the searing step, that caramelized crust adds a depth of flavor you can't get any other way.
  • If your sauce starts to look too thick during simmering, add a splash of water or broth to loosen it up.
  • Let the braciole rest for a few minutes after removing from the sauce so the juices redistribute and the slices hold together cleanly.
03 -
  • Pound the beef between two sheets of plastic wrap to avoid tearing and keep your counter clean.
  • If the braciole start to stick during searing, let them sit undisturbed for a minute, they'll release naturally once a good crust forms.
  • Taste the sauce halfway through simmering and adjust the seasoning, tomatoes vary in acidity and sweetness.
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