Authentic Braciole Recipe With Herb-Roasted Goodness Recipe
This Authentic Braciole recipe showcases thinly sliced flank steak rolled with a flavorful herb and breadcrumb filling, then slow-simmered in a rich tomato sauce. The resulting dish is tender, aromatic, and perfect served over pasta, polenta, or mashed potatoes, capturing the essence of classic Italian comfort food.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Braciole Filling and Meat:
- 1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat
- ½ cup Italian-style breadcrumbs
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil (for searing)
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- ½ cup water or broth (as needed)
Instructions
- Prepare the Meat: Lay beef slices on a cutting board and pound to about ¼-inch thickness for even cooking, ensuring tenderness and easy rolling.
- Make the Filling: In a bowl, combine Italian-style breadcrumbs, chopped parsley, fresh basil, minced garlic, salt, and black pepper until evenly blended to create the flavorful filling.
- Roll the Braciole: Spoon a small amount of the breadcrumb and herb mixture onto each flattened beef slice. Roll each slice tightly and secure with toothpicks or kitchen twine to keep the filling inside during cooking.
- Sear the Rolls: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear each braciole roll on all sides until golden brown, then remove and set aside to keep the flavorful crust intact.
- Prepare the Sauce: In the same pot, add 2 tablespoons of olive oil, then sauté the finely chopped onion and minced garlic until fragrant and translucent. Stir in crushed tomatoes, dried oregano, sugar (if using), salt, and pepper. Allow the sauce to simmer gently for about 5 minutes to let the flavors meld.
- Braise the Braciole: Return the seared braciole rolls to the pot, add ½ cup of water or broth if needed, and cover. Simmer on low heat for 1.5 to 2 hours, turning occasionally and adding liquid as necessary to keep the meat moist and tender.
- Finish and Serve: Once cooked until melt-in-your-mouth tender, remove the toothpicks or twine carefully. Slice the braciole rolls and serve them generously covered with the rich tomato sauce over pasta, polenta, or mashed potatoes.
Notes
- Pound beef evenly for tenderness and ease of rolling.
- Use fresh herbs for the most aromatic and vibrant flavor.
- Do not rush the braising process — slow cooking ensures a tender, melt-in-your-mouth texture.
- Storage: Keep leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 2 months. Reheat gently with sauce to retain moisture.
- For a gluten-free version, substitute Italian-style breadcrumbs with gluten-free crumbs.
Keywords: Braciole, Italian beef rolls, herb roasted braciole, slow simmered beef, Italian comfort food