Sicilian-Style Braciole (Print)

Beef rolls filled with pecorino, pine nuts, raisins & herbs, simmered in tomato sauce—authentic 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, optional
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar, optional

# Directions:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides with salt and pepper.
02 - In a bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until evenly blended.
03 - Evenly distribute the filling 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. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until soft, about 3 minutes. Add minced garlic and cook 1 additional minute.
06 - Pour in red wine if using and let it reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar if using. Bring to a gentle simmer.
08 - Return the 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 heat, discard kitchen twine or toothpicks. Slice and serve with sauce spooned generously over the top.

# Expert Advice:

01 -
  • The sweet-savory contrast of raisins and pecorino creates a flavor you won't forget after the first bite.
  • It looks impressive but uses humble ingredients, making it perfect when you want to show off without stress.
  • The longer it simmers, the better it gets, so you can start it early and let the stove do the work.
  • Leftovers taste even richer the next day, giving you a reason to make extra on purpose.
02 -
  • Don't skip the searing step because that caramelized crust adds a layer of flavor the sauce can't create on its own.
  • If the sauce starts to stick or reduce too much during simmering, add a splash of water or broth and lower the heat even more.
  • Let the braciole rest for a few minutes after removing from the sauce so the juices redistribute and the rolls hold together when you slice them.
03 -
  • Pound the beef between two sheets of plastic wrap to prevent sticking and keep your counter clean.
  • Tie the rolls snugly but not so tight that the filling squeezes out the ends during cooking.
  • Taste the sauce halfway through simmering and adjust the salt, knowing the pecorino will add more as it melts into the braising liquid.
  • Use a wide, shallow pan if you have one so the braciole can sit in a single layer and braise evenly without crowding.
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