Are you ready to create a true Italian-American masterpiece? A legendary, show-stopping centerpiece for your next Sunday supper or holiday feast that is the very definition of comfort and tradition? This incredible, from-scratch Classic Italian Braciole is that perfect recipe. We’re talking tender, slow-braised beef, rolled around a savory, cheesy breadcrumb filling, and simmered for hours in a rich, rustic tomato sauce until it is so tender, you can cut it with a fork.
This isn’t just a recipe; it’s a guide to a cherished culinary tradition. While a perfect Braciole may seem like the exclusive domain of an Italian nonna, we’ll break down the entire process into simple, manageable steps. We’ll show you the crucial secrets to a flawless, tender result that will fill your home with the most incredible, soulful aroma imaginable. This is a satisfying and deeply impressive meal that is destined to become a new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Sunday Sauce” Centerpiece
What makes this Braciole so spectacularly delicious is its incredible depth of flavor and its wonderful “melt-in-your-mouth” texture, all achieved with the magic of a slow braise. This recipe is a masterpiece of classic, rustic Italian-American cooking. The star of the show is a flank steak, which is pounded thin and rolled around a savory, from-scratch filling of breadcrumbs, Pecorino and provolone cheeses, garlic, and fresh herbs. This beautiful, rolled “involtino” is then seared to a deep golden brown and slowly braised in a luscious, homemade tomato sauce until it is impossibly tender.1 The final, magnificent dish is then sliced to reveal a beautiful, pinwheel spiral of meat and filling.
| Metric | Time / Level |
| Total Time | 3 hours |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 6-8 |
The Italian Kitchen: The Essential Ingredients
This iconic dish uses a handful of high-quality, authentic ingredients to create its signature rich and savory flavor.
- The Beef (The Star of the Show!):
- Flank Steak: This is a classic and fantastic choice for Braciole.2 Its long, pronounced grain and lean texture make it perfect for butterflying, stuffing, and slow-braising to a tender finish.
- The Savory Filling: The secret to the deep, complex, and authentic flavor is the classic combination of savory and fresh ingredients.
- The Cheeses: A duo of classic Italian cheeses provides the perfect flavor. Salty, sharp Pecorino Romano gives it a wonderful, funky kick, while a mild provolone adds a lovely, cheesy melt.
- The Breadcrumbs: Simple, Italian-style breadcrumbs are the key that absorbs all the delicious juices and flavors of the filling.
- The “Sunday Sauce”:
- The Soffritto & Deglazing: A from-scratch sauce is a labor of love that is absolutely worth it. The classic, aromatic flavor base, or soffritto, of onion, garlic, celery, and carrot is the foundation. Deglazing the pan with a dry white wine after you sear the meat is the professional secret that lifts up all the delicious, caramelized brown bits, creating a sauce with a slow-cooked flavor in minutes.
- The Tomatoes: For the best, most authentic flavor, it is highly recommended to use a can of high-quality crushed tomatoes. For a fantastic shortcut, a high-quality, store-bought marinara sauce will also work beautifully.
The Butcher’s Masterclass: The Secret to a Perfect Braciole
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Butterfly Technique: The number one secret to a beautiful, stuffed Braciole is to “butterfly” or unroll the steak. By carefully slicing the flank steak horizontally (parallel to your cutting board), you can open it up like a book to create a large, flat canvas. This is the key that allows you to get that beautiful, pinwheel spiral of stuffing in every single slice. For an easy shortcut, you can always ask your butcher to do this for you!
- The Perfect Roll & Tie: The key to a Braciole that doesn’t lose its filling is a tight roll and a secure tie. After you have rolled your stuffed steak up as tightly as you can, use a few pieces of butcher’s twine to tie it securely in several places.
- The Low and Slow Braise: The real magic of this dish is the braise. The long, slow simmer in the acidic tomato sauce is the non-negotiable secret that breaks down all the tough connective tissues in the flank steak, making it so incredibly tender it will melt in your mouth.
Step-by-Step to the Best Braciole
This rewarding culinary project is a joy to prepare.
Part 1: The Savory Cheese & Breadcrumb Filling
In a medium bowl, stir together your 1/2 cup of dried Italian-style breadcrumbs, 1 minced garlic clove, 2/3 cup of grated Pecorino Romano, 1/3 cup of grated provolone, and 2 tablespoons of chopped fresh parsley. Stir in 2 tablespoons of the olive oil and season the mixture with salt and pepper.
Part 2: The Art of the Perfect Roll
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: Lay your flank steak flat on your work surface. If your butcher has not already done so, use a long, sharp knife to butterfly the steak. Cover it with a piece of plastic wrap and use a meat mallet to gently pound it to an even thickness.
Step 3: Sprinkle your prepared breadcrumb mixture evenly over the steak.
Step 4 (The Fun Part!): Starting at one of the short ends, tightly roll up the steak, as you would for a jelly roll, to completely enclose the filling. Use a few pieces of butcher’s twine to tie and secure the steak roll. Sprinkle the outside of your finished Braciole generously with salt and pepper.
Part 3: The Sear, the Braise, and the “Sunday Sauce”
Step 1: In a large, heavy, ovenproof skillet, heat the remaining 2 tablespoons of oil over a medium heat. Add your Braciole and cook for about 8 minutes, until it is browned on all sides.
Step 2: Add your 1 cup of dry white wine to the pan to deglaze it, scraping up any delicious browned bits from the bottom. Let the wine come to a boil.
Step 3: Stir in your 3 1/4 cups of marinara sauce.
Step 4: Partially cover the skillet with foil and place it in the oven. Bake for a total of about 1 1/2 hours, turning the Braciole and basting it with the sauce every 30 minutes. The Braciole is perfectly done when the meat is very tender.
To serve, remove the Braciole from the sauce and let it rest for a few minutes. Remove the butcher’s twine. Using a large, sharp knife, cut the Braciole crosswise into 1/2-inch-thick slices. Serve the beautiful, spiral slices with a generous spoonful of the rich tomato sauce.
Classic Italian Braciole (A Sunday Sauce Showstopper!)
A classic Italian-American recipe for Braciole, a rustic and comforting dish perfect for a Sunday dinner. The recipe involves butterflying a flank steak, then filling it with a savory mixture of breadcrumbs, Pecorino Romano and provolone cheeses, garlic, and fresh parsley. The steak is rolled up like a jelly roll, tied with butcher’s twine, and then seared to a deep brown. Finally, the Braciole is slow-braised in a rich, homemade tomato sauce until it is exceptionally tender. The article also provides a from-scratch recipe for the ‘Simple Tomato Sauce.’
Ingredients
- For the Braciole:
- 1 (1 1/2-pound) flank steak
- 1/2 cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 cup dry white wine
- 3 1/4 cups Simple Tomato Sauce or store-bought marinara
- For the Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter (optional)
Instructions
- Make the Filling and Prepare the Steak: In a medium bowl, stir together the breadcrumbs, minced garlic, Pecorino Romano, provolone, and parsley. Stir in 2 tablespoons of the olive oil and season with salt and pepper.
- Lay the flank steak flat on a work surface (pound to an even thickness if necessary). Sprinkle the breadcrumb mixture evenly over the steak.
- Starting at one short end, roll up the steak tightly to enclose the filling. Use butcher’s twine to tie the steak roll securely. Season the outside of the braciole with salt and pepper.
- Cook the Braciole: Preheat the oven to 350°F. Heat the remaining 2 tablespoons of oil in a heavy, large ovenproof skillet over medium heat. Add the braciole and cook for about 8 minutes, until browned on all sides.
- Add the white wine to the pan to deglaze, bringing it to a boil. Stir in the marinara sauce.
- Cover the skillet partially with foil and bake, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking for about 30 more minutes, until the meat is tender. The total baking time is about 1 1/2 hours.
- Serve: Remove the braciole from the sauce and let it rest for a few minutes. Remove the twine, then slice the braciole crosswise into 1/2-inch-thick slices. Serve the slices with the sauce spooned over the top.
- To Make the Simple Tomato Sauce: In a large pot, sauté onion, garlic, celery, and carrot in olive oil until soft. Add crushed tomatoes, basil, and bay leaves. Simmer, covered, for 1 hour until thick. Remove bay leaves. For a smoother sauce, puree in a food processor. For a richer sauce, stir in butter at the end.
Notes
- This is a classic Italian-American ‘Sunday Gravy’ dish. It is a slow-braised meal that requires a long cooking time but is mostly hands-off once it’s in the oven.
- The recipe provides a from-scratch tomato sauce, but a high-quality store-bought marinara can be used as a convenient shortcut.
- Tying the steak roll securely with butcher’s twine is a key step to ensure the filling stays inside during the long braise.
- Letting the braciole rest for a few minutes before slicing helps it to retain its juices.
What to Serve With Your Braciole
A beautiful, saucy Braciole is the perfect centerpiece for a classic, multi-course Italian-American feast.
- Pasta: The most classic pairing of all! The rich, meaty tomato sauce is absolutely perfect tossed with a sturdy pasta, like a rigatoni, a penne, or a classic spaghetti.
- Creamy Polenta: A bed of soft and creamy polenta is another fantastic, classic choice that is perfect for soaking up all the delicious sauce.3
- Crusty Bread: A side of warm, crusty Italian bread or garlic bread is an absolute must-have.
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Storage and Make-Ahead Tips
Braciole is the ultimate make-ahead dish, as the flavors will actually deepen and be even more delicious on the second day!
- Make-Ahead: You can prepare and fully cook the entire dish up to 3 days in advance.
- Storage: Store any leftovers, submerged in their sauce, in an airtight container in the refrigerator for up to 5 days.
- Reheating: The best way to reheat Braciole is to do so gently in a covered saucepan on the stovetop over a low heat.4
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a tender, not tough, Braciole?
The secret is the long, slow braise. By simmering the seared beef roll in the acidic tomato sauce for at least an hour and a half, you are giving all the tough connective tissues in the lean flank steak plenty of time to break down, which is the key that will result in a perfectly tender, melt-in-your-mouth texture.
Q2: Can I make Braciole ahead of time for a party?
Yes, this is a perfect make-ahead centerpiece! It is one of those magical dishes that actually tastes even better the next day. You can prepare the entire recipe from start to finish a day or two in advance and simply reheat it gently on the stovetop before your guests arrive.
Q3: Can I make this with a different cut of beef?
Yes! Other fantastic, and often more economical, choices for Braciole include top round, bottom round, or a sirloin tip steak. The key is to choose a lean cut that you can butterfly and pound thin.
Q4: Can I make this in a slow cooker or a Dutch oven?
A Dutch oven is the perfect vessel for this recipe! For a slow cooker, simply follow all the steps to assemble and sear your Braciole on the stovetop. Then, you can transfer the seared Braciole and all the sauce to your slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours.
Q5: What are some other classic additions to the filling?
For an even more classic, old-school Braciole, you can add some finely chopped prosciutto, some golden raisins, and some toasted pine nuts to your breadcrumb filling.