Braciola is a classic Italian dish that can be made in many delicious ways. This stuffed and rolled meat dish has its origins in southern Italy, where it is traditionally made with thin slices of beef filled with cheeses, herbs, and other ingredients.
For this braciola recipe, we’ll be using thin slices of flank steak stuffed with a mixture of parmesan, parsley, garlic, and breadcrumbs. Frying the braciola helps create a crispy crust while keeping the inside moist and flavorful. Braciola is all about big, bold flavors from the seasoning, stuffing, and slow simmering in tomato sauce.
While braciola recipes can differ by region, this Italian-American version combines the best of both worlds. The end result is tender, juicy, and full of savory Italian flavor.
Braciola is equally delicious when served hot out of the pan or as leftovers the next day. This recipe delivers an easy yet impressive Italian braciola that’s perfect for feeding a crowd or savoring as a weeknight dinner. Read on for step-by-step instructions for making classic braciola just like grandmother used to make.
How to Make Italian Beef Braciola
Braciola is a beloved staple of Italian cooking because of its bold flavors and the tender, juicy result when braised. Thin slices of meat are stuffed with a cheese filling, rolled up, and simmered in a tomato sauce for hours.
This process allows the meat to become incredibly tender while absorbing the rich, herb-infused sauce. The cheese filling also adds delicious flavor. Braciola is popular for family meals, holidays, and special occasions as it’s considered a hearty, comforting dish with traditional Italian roots.
You can stuff the meat with spinach, use different meats like pork or chicken, or play around with the seasoning in the sauce. Braciola is versatile while remaining classic Italian comfort food, which helps explain its lasting popularity through the generations.
I’ll walk you through step-by-step how to pound out the meat, prepare the filling, roll up the braciola, and simmer it in a homemade tomato sauce.
I’ve been cooking this for years, tweaking the recipe here and there to get it just right. The end result is so tasty, and I can’t wait for you to try it! The meat comes out incredibly tender and full of flavor. Let’s get cooking!
Ingredients for Braciola Recipe
Ingredients For the Braciola:
- 6 thin slices of beef round steak (about 1-2 lbs total)
- 1/2 cup Italian seasoned breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Toothpicks or kitchen string
Ingredients For the Tomato Sauce:
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 28-oz can of crushed tomatoes
- 1 6-oz can tomato paste
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Step-by-Step Instructions to Make Braciola
Step 1) Prepare the Braciola Filling:
In a small bowl, combine the breadcrumbs, Parmesan, Pecorino Romano, garlic, parsley, salt, and pepper. Mix until thoroughly combined. Set aside.
Step 2) Pound and Fill the Braciola:
Place a slice of beef between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the meat until it is about 1/4 inch thick. Repeat with the remaining slices of meat.
Sprinkle the top of each meat slice with salt and pepper.
Divide the filling mixture evenly among the 6 slices of meat, sprinkling it over the surface and spreading to cover.
Starting at one short end, tightly roll up each slice of meat to encase the filling. Secure with toothpicks or kitchen string.
Step 3) Make the Tomato Sauce:
In a large Dutch oven or braising pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook 1 minute more.
Add the crushed tomatoes, tomato paste, beef broth, red wine, bay leaves, oregano, basil, salt, and pepper. Stir to combine.
Bring the sauce to a simmer then add the rolled braciola. Spoon some of the sauce over the tops of the rolls.
Partially cover the pot with a lid and simmer for 2 hours, turning the braciola every 30 minutes, until very tender.
Transfer the braciola to a plate and tent with foil to keep warm. Let the sauce simmer uncovered for 10-15 minutes to thicken slightly.
Remove toothpicks or string from the braciola. Slice each roll into 2-inch pieces.
Serve the sliced braciola topped with tomato sauce, along with pasta, risotto, or crusty bread. Enjoy this delicious taste of Italy!
Tips and Variations to Make Brasciola
- Use pork chops or chicken breasts instead of beef for the braciola. Pound them thinly before filling and rolling.
- Stuff the braciola with different cheeses like provolone, mozzarella, or fontina.
- For a spinach braciola, add chopped spinach and ricotta cheese to the filling.
- Cook the braciola in a slow cooker on low for 6-8 hours instead of simmering on the stovetop.
- Add sliced mushrooms, olives, or roasted red peppers to the tomato sauce for extra flavor.
- Serve braciola over creamy polenta instead of pasta or risotto.
FAQs – Brasciola
What type of steak is best for braciola?
The most traditional cut to use is round steak or top round steak pounded very thin. Flank steak also works well. The key is using a lean, inexpensive cut since it will be stuffed and braised.
Can I prepare the braciola ahead of time?
Yes, you can stuff and roll the braciola up to a day in advance. Keep refrigerated until ready to cook. The tomato sauce can also be made 1-2 days in advance.
What sides go well with braciola?
Braciola is deliciously served over pasta, risotto, or polenta to soak up the yummy tomato sauce. A salad and crusty garlic bread are also perfect pairings.
How do I keep the braciola from falling apart?
Pound the meat very thin and roll it tightly. Make sure to tie or toothpick the braciola well and simmer gently to prevent the filling from escaping. Slice very carefully before serving.
Can I freeze leftover braciola and sauce?
Absolutely! Let the braciola and sauce cool completely then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the oven.
Italian Braciola Recipe
Ingredients
Ingredients For the Braciola:
- 6 thin slices beef round steak about 1-2 lbs total
- 1/2 cup Italian seasoned breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Pecorino Romano cheese
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Toothpicks or kitchen string
Ingredients For the Tomato Sauce:
- 3 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 28- oz can crushed tomatoes
- 1 6- oz can tomato paste
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a small bowl, combine the breadcrumbs, Parmesan, Pecorino Romano, garlic, parsley, salt, and pepper. Mix until thoroughly combined. Set aside.
- Place a slice of beef between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the meat until it is about 1/4 inch thick. Repeat with the remaining slices of meat.
- Sprinkle the top of each meat slice with salt and pepper.
- Divide the filling mixture evenly among the 6 slices of meat, sprinkling it over the surface and spreading to cover.
- Starting at one short end, tightly roll up each slice of meat to encase the filling. Secure with toothpicks or kitchen string.
- In a large Dutch oven or braising pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook 1 minute more.
- Add the crushed tomatoes, tomato paste, beef broth, red wine, bay leaves, oregano, basil, salt, and pepper. Stir to combine.
- Bring the sauce to a simmer then add the rolled braciola. Spoon some of the sauce over the tops of the rolls.
- Partially cover the pot with a lid and simmer for 2 hours, turning the braciola every 30 minutes, until very tender.
- Transfer the braciola to a plate and tent with foil to keep warm. Let the sauce simmer uncovered for 10-15 minutes to thicken slightly.
- Remove toothpicks or string from the braciola. Slice each roll into 2-inch pieces.
