Ingredients
For the Braciole:
- 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 Tomato 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 to ensure even, tender cooking.
- Make the Filling: In a bowl, combine Italian-style breadcrumbs, chopped fresh parsley, basil, minced garlic, salt, and black pepper, mixing thoroughly until evenly blended.
- Fill and Roll: Place a spoonful of the breadcrumb-herb mixture onto each slice of beef, then roll tightly and secure each roll with toothpicks or kitchen twine to hold the filling inside during cooking.
- Sear the Braciole: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the beef rolls and sear on all sides until they develop a browned, caramelized crust. Remove the rolls and set them aside temporarily.
- Make the Sauce: In the same Dutch oven, add 2 tablespoons of olive oil, then sauté the finely chopped onion and minced garlic until fragrant and softened. Stir in the crushed tomatoes, dried oregano, sugar (if using), salt, and pepper. Let the sauce simmer gently for about 5 minutes to meld the flavors.
- Braise: Return the seared braciole to the pot with the tomato sauce. Cover and reduce the heat to low, allowing the rolls to simmer gently for 1.5 to 2 hours. Turn the rolls occasionally and add water or broth as needed to keep the sauce from thickening too much and to ensure the meat stays moist and tender.
- Serve: Carefully remove the toothpicks or twine from the beef rolls. Slice the braciole if desired and serve hot with the rich tomato sauce over your choice of pasta, creamy polenta, or mashed potatoes.
Notes
- Pound beef evenly to create tender meat that is easier to roll and cook evenly.
- Use fresh herbs like parsley and basil for a more aromatic and vibrant filling.
- Don’t rush the braising process; slow cooking is key to achieving melt-in-your-mouth texture.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently with sauce to maintain moisture.
- For a gluten-free version, substitute Italian-style breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
