Ingredients
Units
Scale
Ingredients (Serves 4-6)
For the Braciole:
- 1 1/2 pounds thinly sliced beef top round (4-6 slices)
- 1/2 cup breadcrumbs
- 1/4 cup grated Pecorino Romano or Parmigiano-Reggiano
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- 1/4 cup pine nuts, toasted (optional)
- 1/4 cup raisins (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for searing
- Kitchen twine or toothpicks, for securing
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry red wine or beef broth
- Salt and freshly ground black pepper, to taste
- Fresh basil, for garnish
Instructions
Instructions
1. Prepare the Filling
- In a bowl, combine the breadcrumbs, Pecorino Romano, parsley, minced garlic, pine nuts (if using), raisins (if using), and a pinch of salt and pepper.
2. Assemble the Braciole
- Lay the beef slices flat on a clean surface. Lightly season with salt and pepper.
- Spread a thin layer of the breadcrumb mixture evenly over each slice of beef.
- Starting at one end, roll each slice tightly into a cylinder. Secure the rolls with kitchen twine or toothpicks.
3. Sear the Beef Rolls
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, about 6-8 minutes total. Remove from the skillet and set aside.
4. Make the Sauce
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, oregano, red pepper flakes (if using), and red wine or broth. Season with salt and pepper.
- Bring the sauce to a simmer.
5. Simmer the Braciole
- Return the seared beef rolls to the skillet, nestling them into the sauce. Cover and simmer on low heat for 1.5 to 2 hours, turning occasionally, until the beef is tender.
6. Serve
- Remove the braciole from the sauce and discard the twine or toothpicks.
- Slice each roll into 1-inch pieces and arrange on a platter. Spoon the sauce over the top and garnish with fresh basil.
- Serve hot with pasta, polenta, or crusty bread.
