Braciole is one of those dishes that feels like a special occasion every time it’s served. With its tender rolled meat, savory filling, and rich tomato sauce, it’s a recipe that’s both comforting and satisfying to make. Here’s a step-by-step recipe to create this classic Italian meal.
Ingredients
For the Braciole
- 2 pounds top round beef (sliced thin)
- 1/4 cup extra virgin olive oil (for frying)
- 4 cloves garlic (minced)
- 1/2 cup fresh Italian parsley (chopped)
- 1 cup breadcrumbs (seasoned)
- 1/4 cup raisins or currants (soaked in water and drained)
- 1/4 cup pine nuts (toasted)
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper to taste
- Kitchen twine or toothpicks for securing the rolls
For the Sauce
- 1/4 cup extra virgin olive oil
- 1 medium onion (diced)
- 5 cloves garlic (minced)
- 2 ounces tomato paste
- 1/2 cup dry red wine
- 3 cans (28 ounces each) plum tomatoes (hand crushed or blended)
- Salt and pepper to taste
- 1/2 cup water (plus more if needed)
Instructions
Prepare the Filling
- In a small pan, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant.
- Stir in the breadcrumbs, parsley, raisins, and pine nuts. Mix well until combined, then remove from heat and let cool slightly.
- Once cooled, mix in the grated Pecorino Romano cheese. Set aside.
Prepare the Meat
- Place the beef slices on a cutting board and pound them to about 1/4-inch thickness.
- Season each slice with salt and pepper.
- Spread an even layer of the filling mixture over each slice of beef, leaving about 1/2 inch around the edges.
- Roll each slice tightly from one end to the other and secure with toothpicks or kitchen twine.
Cook the Braciole
- In a large pot or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Sear the braciole on all sides until browned, working in batches if necessary. Remove from the pot and set aside.
- In the same pot, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional minute.
- Stir in tomato paste and cook for another minute before adding red wine. Scrape up any browned bits from the bottom of the pot.
- Add crushed tomatoes and season with salt and pepper. Bring to a simmer.
- Return the braciole to the pot, cover partially, and reduce heat to low. Let simmer for 2-3 hours, stirring occasionally until the meat is tender.
- If the sauce thickens too much during cooking, add water as needed to maintain desired consistency.
Serve
- Once tender, remove braciole from sauce and let rest for a few minutes before slicing into rounds.
- Serve warm with sauce over pasta or alongside crusty bread for dipping.
Enjoy your homemade Italian Braciole as a hearty meal perfect for family gatherings or special occasions!
Traditional Italian sides to serve with braciole
- Garlic Bread:
A staple in Italian cuisine, garlic bread is perfect for soaking up the rich tomato sauce from the braciole.
- Pasta:
- Serve with a side of spaghetti, fettuccine, or any pasta topped with marinara or a light olive oil sauce. The pasta can absorb the flavors of the braciole sauce.
- Polenta:
- Creamy polenta makes a comforting base for braciole, adding a different texture and flavor to the meal.
- Roasted Vegetables:
- A mix of seasonal vegetables like zucchini, bell peppers, and eggplant roasted with olive oil and herbs provides a fresh contrast to the hearty meat.
- Caprese Salad:
- Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze make a light and refreshing side that balances the richness of braciole.
- Mashed Potatoes:
Creamy mashed potatoes are another excellent choice, providing a smooth texture that pairs well with the savory meat and sauce.
- Sauteed Greens:
- Greens such as spinach or Swiss chard sautéed with garlic and olive oil add a nutritious element to the meal.
- Italian Antipasto Platter:
- A selection of cured meats, cheeses, olives, and marinated vegetables can serve as an appetizer before enjoying the main dish.
These sides not only complement the flavors of Italian Braciole but also create a well-rounded dining experience that celebrates traditional Italian cuisine.
Best way to store leftover braciole
To store leftover braciole effectively, follow these guidelines:
Short-Term Storage (Refrigeration)
- Airtight Container: Place the leftover braciole in an airtight container. Ensure it is covered in sauce to keep the meat moist and flavorful.
- Refrigerate: Leftover braciole can be stored in the refrigerator for up to 4-5 days. It’s best to consume it within this timeframe for optimal taste and freshness.
Long-Term Storage (Freezing)
- Freeze Before Cooking: If you plan to freeze braciole, it’s recommended to do so before cooking. Wrap the uncooked rolls tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag.
- Cooked Braciole: If you have already cooked the braciole, you can also freeze it. Store the cooked braciole in an airtight container or freezer-safe bag, ensuring it’s covered in sauce. It can last for up to 3 months in the freezer.
- Thawing: When ready to use, thaw the frozen braciole in the refrigerator overnight before reheating.
Reheating
- For reheating, place the braciole and sauce in a saucepan over low heat, covering it to retain moisture. Heat for about 8-10 minutes or until warmed through.
By following these storage methods, you can maintain the quality of your leftover braciole while ensuring it’s safe to eat later!
