Sicilian-Style Beef Braciole (Printable)

Tender beef rolls with pecorino, pine nuts, and raisins, simmered in rich tomato sauce for authentic Sicilian flavor.

# What You'll Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can crushed tomatoes, 28 oz
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar to balance acidity

# Step-by-Step Guide:

01 - Lay the beef slices flat and gently pound to 1/4-inch thickness. Season both sides with salt and pepper.
02 - In a bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs.
03 - Distribute filling evenly onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, approximately 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer.
08 - Return the braciole to the sauce. Cover and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with sauce spooned over the top.

# Expert Suggestions:

01 -
  • The sweet-savory filling with raisins and pine nuts creates a flavor complexity you won't find in everyday cooking.
  • It looks impressive on the table but uses humble, accessible ingredients.
  • The sauce becomes deeply beefy and rich, perfect for tossing with pasta afterward.
  • It's the kind of dish that makes your kitchen smell like an Italian grandmother lives there.
02 -
  • Don't skip the searing step; that caramelization is where half the flavor comes from.
  • Keep the heat low during braising or the beef will tighten up and turn chewy instead of melt-in-your-mouth tender.
  • Always count your toothpicks before serving—I once had a guest nearly bite into one and I've never forgotten the panic.
03 -
  • Use a sharp knife to slice the finished braciole or the filling will squeeze out and make a mess on the plate.
  • If the sauce reduces too much during braising, add a splash of water or broth to keep it loose and prevent scorching.
  • Let the rolls rest for a few minutes after removing them from the sauce so the juices redistribute and the slices hold together better.
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