Authentic Italian Braciole Recipe: Tender Beef Rolls Braised in Rich Sunday Sauce
There’s an undeniable magic to an Italian Sunday dinner, and at its heart often lies a truly special dish. If you’re looking to elevate your traditional “Sunday sauce” beyond just meatballs and sausages, then it’s time to discover the rich, savory delight of authentic Italian braciole. These tender beef rolls, generously filled with savory prosciutto, aromatic breadcrumbs, and rich Parmesan cheese, are slowly braised in a vibrant tomato sauce until they become incredibly melt-in-your-mouth tender. It’s a culinary experience that speaks of heritage, comfort, and the incredible flavors of Italian-American cooking.
For more delectable Italian classics, consider serving your braciole alongside our Italian Fried Meatballs or delicious homemade ring sausage! These additions truly make your Sunday sauce a feast to remember, brimming with succulent, meaty goodness.
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Why You’ll Love This Authentic Braciole Recipe
Braciole, often misspelled as bracciole, is more than just a dish; it’s a culinary tradition deeply rooted in Southern Italian heritage and lovingly adopted into Italian-American kitchens. This particular recipe for beef braciole creates an incredibly flavorful and fork-tender experience by stuffing thinly sliced flank steak with a savory mixture of breadcrumbs, fragrant herbs, salty Parmesan cheese, and rich prosciutto. Each roll is then perfectly seared to lock in flavor before being slowly braised in a luscious tomato sauce, allowing the meat to absorb all the wonderful aromas and become exquisitely tender.
At its core, braciole is a type of involtini, a broad Italian term for small, stuffed meat or vegetable rolls. While the basic concept of involtini is consistent, the preparation of braciole varies significantly across different regions of Italy and within countless Italian-American families. Some recipes call for different cuts of meat, like top round or sirloin, while others experiment with unique stuffings, incorporating ingredients like pine nuts, raisins, or various cheeses. Our recipe captures the essence of a beloved Italian-American classic, delivering that rich, satisfying flavor and texture that makes it a true centerpiece for any Sunday meal. It’s a dish that embodies comfort, tradition, and a deep appreciation for good food made with love.
Ingredient Notes and Expert Substitutions
Crafting the perfect braciole starts with understanding your ingredients. Here’s a closer look at what you’ll need and how to make the best choices:
- Beef Steak: For this recipe, I highly recommend using flank steak. It’s a lean cut that, when properly tenderized and braised, becomes exceptionally tender and absorbs the flavors of the sauce beautifully. Flank steak has a prominent grain, which is why thin slicing and tenderizing are crucial for maximum tenderness. You can prepare one large roll or, as I prefer, cut the steak into thinner, individual pieces to make several smaller, more manageable braciole.
- Alternative Beef Cuts: If flank steak isn’t available, other excellent choices for beef braciole include top-round steak or sirloin steak. When using a top round roast, ask your butcher to slice it thinly for you, or use a very sharp knife to cut it against the grain into thin pieces at home. These cuts also respond well to low-and-slow braising.
- Other Meat Options: Braciole, or involtini, can also be made with thinly sliced veal or pork cutlets. If opting for veal or pork, remember that these meats are generally more tender to begin with and will require a shorter braising time – typically 1.5 to 2 hours, depending on thickness.
- Prosciutto: This thinly sliced, dry-cured ham adds a wonderful salty depth and richness to the braciole filling. It also contributes moisture, ensuring the beef stays succulent during the long braise. Look for high-quality, thinly sliced prosciutto for the best flavor and texture.
- Breadcrumbs: The breadcrumbs are essential for the texture of the filling. While store-bought breadcrumbs work, fresh breadcrumbs (made from stale Italian bread) will give your braciole a superior texture and flavor. The goal is a clumpy, not wet, mixture that binds together slightly. Different brands and types of breadcrumbs absorb moisture differently, so adjust the olive oil as needed.
- Parmesan Cheese: Use freshly grated Parmesan (Parmigiano-Reggiano) for the best flavor. Pre-grated cheese can be dry and less flavorful. Its salty, nutty notes are crucial to the filling.
- Aromatics and Seasoning: Fresh parsley, garlic powder (or minced fresh garlic), and a touch of salt are key to the breadcrumb filling. Don’t forget salt and pepper for seasoning the outside of the rolled braciole before searing.
- Tomatoes for the Sauce: The quality of your tomatoes significantly impacts the final sauce. I always recommend using high-quality San Marzano tomatoes, either crushed or whole plum tomatoes that you can then blend. San Marzano tomatoes are renowned for their sweetness, low acidity, and rich flavor, which develop beautifully during the long braising process. Avoid jarred sauces, as they can introduce unnecessary acidity or flavors that detract from the authentic taste.
- Sauce Enhancers: Thinly sliced garlic sautéed in olive oil forms the aromatic base for the sauce. Red wine is used to deglaze the pan, adding depth and complexity. Fresh basil leaves infuse the sauce with its signature sweet and peppery notes, while a pinch of salt balances the flavors.
Step-by-Step Directions to Perfect Braciole
Follow these detailed steps to create a truly tender and delicious Italian braciole that will impress everyone at your table.
Step 1: Prepare the Braciole Filling. In a medium bowl, combine the breadcrumbs, finely chopped fresh parsley, grated Parmesan cheese, ½ teaspoon of salt, and garlic powder. Drizzle in the ¼ cup of olive oil. Using your hands, mix until the ingredients are well combined. The mixture should be clumpy but not wet – it should hold together slightly when squeezed but still crumble apart easily. Since all breadcrumbs absorb liquid differently, add a little more olive oil, a teaspoon at a time, if the mixture seems too dry.
Step 2: Tenderize the Flank Steak. Lay the flank steak flat on a cutting board. Using a very sharp knife, thinly slice the steak into 2 or 3 even pieces, depending on its original thickness. Aim for slices about ¼ to ½ inch thick. Once sliced, place each piece between two sheets of plastic wrap or parchment paper. Use a meat tenderizer (or the back of a heavy skillet) to beat the meat until it’s evenly flattened to about ⅛ to ¼ inch thick and visibly tender. This step is crucial for achieving that signature melt-in-your-mouth texture.
Step 3: Lay the Prosciutto. Carefully lay slices of prosciutto flat over each piece of tenderized flank steak. Ensure the prosciutto covers most of the steak, leaving a small border around the edges.
Step 4: Add the Breadcrumb Mixture. Evenly spread the breadcrumb mixture over the prosciutto-covered steak. Don’t worry if a little bit of the filling spills out when you start rolling; it’s perfectly normal and can be easily scooped up and added to subsequent rolls.
Step 5: Roll and Tie the Braciole. Starting from one end, tightly roll each piece of steak into a compact cylinder. Once rolled, secure each braciole with butcher string, tying it in several places to ensure it holds its shape during searing and braising. This tight binding is essential for uniform cooking and a beautiful presentation. Season the outside of each rolled braciole generously with salt and black pepper.
Step 6: Sear the Braciole. In a large, heavy-bottomed pot or Dutch oven, add 1 tablespoon of olive oil and heat it over medium-high heat until it’s very hot and shimmering. Carefully place the prepared braciole into the pot, ensuring not to overcrowd it. Work in batches if necessary. The goal here is a quick, deep sear, not to cook the meat through.
Step 7: Achieve a Golden Crust. Sear each side of the braciole for approximately 60-90 seconds, or until a beautiful golden-brown crust forms. This quick sear creates the Maillard reaction, which develops deep, complex flavors. Once all sides are seared, remove the braciole from the pot and set them aside. It’s ideal to fit all the braciole in the pot at once if possible, as this minimizes steam and allows for a better sear. A very hot pan is key for this step.
Step 8: Prepare the Sunday Sauce. In the same pot (don’t clean it unless there are burnt bits – those brown fond bits add flavor!), reduce the heat to medium-low. Add another tablespoon of olive oil if needed. Add the thinly sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the red wine and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pot (deglazing). Simmer for about 30 seconds to allow the alcohol to cook off. Stir in the crushed tomatoes, 1 teaspoon of salt, and fresh basil leaves. Bring the sauce to a low simmer.
Step 9: Braise to Perfection. Gently add the seared braciole back into the simmering tomato sauce. Ensure they are almost completely covered by the sauce; add a little water or chicken broth if needed. Cover the pot tightly and reduce the heat to very low. Allow the braciole to simmer gently for at least 3 hours, stirring occasionally to prevent sticking and ensure even cooking. This low-and-slow braising process is what transforms the flank steak into an incredibly tender and flavorful dish.
After 3 hours, the braciole will be exquisitely tender, easily pierced with a fork, and the sauce should have thickened beautifully, absorbing all the rich flavors from the meat. The aroma alone will fill your kitchen with the warmth of an Italian home.
Once cooked, carefully remove the braciole from the pot. Place them on a cutting board and, using kitchen shears or a sharp knife, snip and remove the butcher strings. Slice the braciole into thick rounds, or serve them whole if preferred. Ladle generous amounts of the rich tomato sauce over the top and serve immediately over your favorite pasta, garnished with extra grated Parmesan cheese! The tender meat and flavorful sauce make a perfect pairing.
Pro-Tips for the Best Braciole
- Searing Temperature is Key: You want your pot to be very hot when you sear the braciole. A good quality Dutch oven is ideal because it heats very evenly and retains heat well, ensuring a beautiful, consistent sear. Move quickly when turning the braciole to avoid overcooking. If there are just a few brown bits on the bottom of the pot after searing, that’s perfect – those are flavorful fond bits. Only clean the pot if there are genuinely burnt, black pieces, as they can make the sauce bitter.
- Mastering the Steak Slice: When slicing or butterflying the flank steak, aim for even thickness. Think of it like you’re preparing thinly sliced chicken cutlets. Using a very sharp knife is paramount for clean, precise cuts and ensures the braciole cooks evenly and stays tender. Always slice against the grain for maximum tenderness.
- Secure with Butcher String: Opt for butcher string over toothpicks to keep your braciole tightly wrapped. Butcher string provides a much more secure hold, preventing the filling from escaping during the long braise and allowing the meat to maintain its shape and moisture, resulting in a significantly more tender end product.
- Patience for Perfection: Don’t rush the braising process. The 3-hour simmer on low heat is what breaks down the tough fibers in the flank steak, transforming it into that signature tender, fall-apart texture. The longer it braises gently, the more flavor the meat will absorb from the sauce.
- Making Ahead and Freezing: Braciole is an excellent make-ahead dish. It often tastes even better the next day as the flavors meld. You can prepare and braise it entirely, then cool and refrigerate for up to 3-4 days. For longer storage, freeze the cooked braciole and sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
What to Serve with Your Braciole
Braciole is a hearty, flavorful dish that pairs wonderfully with a variety of classic Italian sides, especially when it’s part of a grand Sunday dinner. Here are some of our favorite accompaniments:
- Complementary Meats: For a true Italian feast, I always serve braciole alongside other braised meats like savory sausage and our crispy fried Italian meatballs, all simmered together in that same glorious Sunday sauce. This medley of meats is especially perfect when you’re feeding a large group! If you’re feeling ambitious, you can even learn how to make your own sausage by following our How to Make Homemade Italian Sausage guide!
- Fresh Vegetable Sides: To balance the richness of the meat and sauce, some fresh vegetable sides are a must. A crisp Caesar salad is always a hit, or opt for something with more substance like our tender Italian cabbage or nutrient-rich Lacinato kale, sautéed simply with garlic and olive oil.
- Appetizer Ideas: If you’re hosting and want to kick off dinner with some appetizers, heartier options like Pepperoni Bread (Stromboli) or Italian Sausage Bread are crowd-pleasers. For lighter fare, a quick Shrimp cocktail or some flavorful marinated eggplant makes for an elegant start.
- Pasta Pairing: Braciole and its rich sauce are meant to be served over pasta! With a thick, hearty sauce like this, I personally prefer robust pasta shapes like rigatoni, ziti, or pappardelle, as they do an excellent job of holding onto the sauce. However, rotini, spaghetti, or even linguine would also be absolutely delicious.
- Crusty Bread: Don’t forget a loaf of fresh, crusty Italian bread for soaking up every last drop of that incredible sauce!
Recipe FAQs for Braciole
Braciole can be made from various cuts of meat, most commonly beef, veal, or pork. For beef, flank steak is a popular choice due to its leanness and ability to become incredibly tender when braised slowly. Top round and sirloin are also common. The specific cut often depends on regional traditions and what is readily available to the cook.
Braciole has deep roots in Southern Italy, where it’s a traditional dish. However, the term “braciole” in Italy typically refers to thinly sliced meat cooked over hot coals, similar to a cutlet. The stuffed, braised version commonly found in Italian-American cuisine is more accurately described by the Italian term “involtini” (meaning “small bundles” or “rolls”). While it’s evolved in Italian-American homes, it undeniably stems from traditional Italian culinary practices and is considered an authentic representation of Italian-American cooking.
Absolutely! Braciole is an excellent dish to make ahead. You can assemble and sear the braciole, then prepare the sauce and braise it completely. Once cooled, store the braciole submerged in its sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven until warmed through. The flavors often deepen and improve overnight.
Leftover braciole, still in its sauce, should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes beautifully. Simply place the braciole and sauce in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 3 months.
For the sauce, choose a dry red wine that you enjoy drinking. Medium-bodied reds like Merlot, Cabernet Sauvignon, Chianti, or a Sangiovese work wonderfully. Avoid cooking wines that contain added salt or other additives, as they can negatively impact the flavor of your sauce. A good rule of thumb is: if you wouldn’t drink it, don’t cook with it!
More Classic Italian-American Recipes to Savor
- Authentic Italian Baked Ziti
- Better Than Olive Garden Eggplant Parmigiana
- Italian Wedding Soup
- Shrimp Fra Diavolo with Linguine
We hope you enjoy making and sharing this cherished Italian braciole recipe as much as we do. It’s a dish that brings families together and fills homes with incredible aromas and flavors. Please leave a comment and star rating below in the recipe card! We love to hear what you think of our recipes and how they turn out for you. Feel free to tag us on Instagram @vindelgiudice to share your culinary creations!
📖 Recipe
Authentic Italian Braciole
Vincent DelGiudice
Pin Recipe
Equipment
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1 large pot
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1 butcher string
Ingredients
- 1 2-3lb flank steak
- 6 oz prosciutto
- ¾ cup breadcrumbs
- ½ cup parmesan
- 1 tablespoon chopped parsley
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ¼ cup olive oil
- salt and pepper
Sauce
- 2 cloves garlic, thinly sliced
- ½ cup red wine
- 1 28 oz can crushed tomatoes
- 4 basil leaves
- 1 tsp salt
- 1 tablespoon olive oil
Instructions
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Combine the breadcrumbs, parsley, parmesan, salt, and garlic powder. Then add the olive oil and combine.
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Thinly slice the flank steak with a sharp knife into 2 or 3 slices depending on the thickness. Lay the steak flat and use a meat tenderizer to beat the meat until it’s flattened and tender. Lay the prosciutto flat on the steak and top with the breadcrumb mixture.
Roll the steak up and tie it with butcher string. Season the outside with salt and pepper.
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In a large pot add 1 tablespoon of olive oil on medium-high heat. Once the oil is very hot, place the bracioles in the pot to sear. Sear each side for 60-90 seconds.
It’s good to have all of the braciole in the pot if you can fit them so that there is less steam overcooking the meat. This should be a quick sear. Set them aside.
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In the same pot, lower the heat and add olive oil. Then add the garlic and saute for 1-2 minutes. Add the red wine and bring to a simmer. Simmer for 30 seconds. Add the crushed tomatoes, salt, and basil. Bring to a simmer. Add the braciole back to the sauce so that they’re almost almost covered with sauce. Cover the pot and simmer low for 3 hours, stirring occasionally.
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Remove the braciole and cut the strings off with kitchen shears. Serve over pasta with extra parmesan cheese!
Notes
- You want your pot to be very hot when you sear the braciole. I like to use a dutch oven because they heat very evenly. Move quickly when turning the braciole. When you remove the braciole and move onto the sauce, if the pot is burnt at the bottom, you will have to clean it out. If you just have some brown bits, don’t worry about cleaning the pot.
- When slicing the flank steak, think of it like you’re making thinly sliced chicken cutlets. Use a very sharp knife for best results.
- Use butcher string and not toothpicks to keep the braciole shut. It will keep it much tighter and result in much more tender meat at the end.