Sicilian-Style Braciole

The first time I watched my Nonna roll braciole, I was mesmerized by how she moved, her hands knowing exactly where to place each ingredient. The kitchen filled with the scent of toasted pine nuts and sharp pecorino while she worked at the worn wooden table. That Sunday afternoon became my benchmark for what comfort food should taste like. Now whenever I make these rolls, the steam rising from the pot takes me back to her tiny Brooklyn kitchen. I've learned that patience is the secret ingredient you can't buy at any store.

Last winter, during a particularly brutal snowstorm, I made a double batch for neighbors who were stuck at home. The smell of simmering tomato sauce and searing beef drew people to my door like a magnet. We ended up having an impromptu dinner party that lasted well past midnight. Something about this dish brings people together in the most genuine way.

Ingredients

• Thin beef slices: Top round or flank steak work beautifully here, pounded thin enough to roll but sturdy enough to hold everything together
• Pecorino cheese: The sharp, salty kick is essential and cannot be replaced with milder cheeses
• Pine nuts: Lightly toasting them first brings out their buttery flavor and adds wonderful texture
• Raisins: Golden or dark both work, providing that signature Sicilian sweetness in every bite
• Fresh herbs: Parsley is non-negotiable, while basil adds a lovely aromatic touch when available
• Garlic: Use fresh garlic, not jarred, for the most authentic flavor
• Breadcrumbs: These help bind the filling while keeping everything moist during the long simmer
• Crushed tomatoes: Whole tomatoes that you crush yourself have better flavor than pre-crushed
• Red wine: A splash of Nero d'Avola or any robust red adds depth, though you can skip it

Instructions

Prepare the beef:

Lay each steak flat between plastic wrap and gently pound to an even 1/4-inch thickness, seasoning both sides generously with salt and pepper

Make the filling:

In a bowl, combine the pecorino, toasted pine nuts, raisins, chopped herbs, garlic, and breadcrumbs until everything is well distributed

Roll the braciole:

Spread the filling over each beef slice, leaving a small border, then roll tightly from the short end, tucking in the sides as you go and securing with kitchen twine

Sear the rolls:

Heat olive oil in a large skillet over medium-high heat and brown the braciole on all sides until deeply colored, about 6 to 8 minutes total

Build the sauce base:

In the same pan, add more olive oil and sauté the onion until soft, then stir in the garlic and cook just until fragrant

Deglaze the pan:

Pour in the red wine and let it bubble away, scraping up all those gorgeous browned bits from the bottom

Simmer together:

Add the crushed tomatoes, oregano, seasonings, and a pinch of sugar, then return the braciole to the pot, cover, and let everything bubble gently for 75 minutes

Finish and serve:

Remove the rolls, discard the twine, slice them into spirals, and spoon plenty of that rich sauce over the top

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My friend Marco, who grew up in Palermo, took one bite of these braciole at my dinner table and got quiet. He said it tasted exactly like his grandmother's kitchen, which is probably the highest compliment I've ever received. Food memories are powerful that way.

Choosing the Right Cut

Top round is my go-to because it's lean yet tender when cooked slowly, but flank steak works wonderfully too. Ask your butcher to slice it thin, or do it yourself at home. The key is getting pieces that will roll easily without tearing.

Making It Ahead

Braciole actually taste better the next day, giving the flavors time to meld together. I often assemble and sear them the day before, then finish the simmering when I'm ready to serve. The sauce thickens beautifully as it sits.

Serving Suggestions

While braciole is traditionally served as a second course after pasta, I love placing them directly over spaghetti coated in that incredible sauce. A glass of robust Sicilian red wine alongside brings everything together perfectly. Some crusty bread for sopping up the sauce is absolutely essential.

• Cook the pasta directly in the sauce for the last few minutes to infuse it with flavor
• Save any leftover sauce, it's even better the next day
• Don't skip the wine pairing, it really does make a difference

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There's something deeply satisfying about serving braciole to people you love. The way everyone falls quiet at the first bite tells you everything you need to know.

Recipe Questions & Answers

→ What type of beef is ideal for braciole?

For authentic braciole, thin slices of beef top round or flank steak are typically used. These cuts are tenderized by pounding and slow-cooking, becoming exceptionally succulent in the sauce.

→ Can braciole be made in advance?

Absolutely! Braciole is an excellent make-ahead dish. You can prepare and sear the rolls, then simmer them in the sauce a day or two in advance. The flavors often deepen overnight, making it even more delicious.

→ What are some alternative fillings for braciole?

While Pecorino, pine nuts, and raisins are classic, you can customize the filling. Common additions include chopped hard-boiled eggs, prosciutto, different cheeses like provolone, or even breadcrumbs soaked in milk for extra tenderness.

→ How do I ensure the braciole rolls stay intact while cooking?

After filling, roll the beef slices tightly and secure them firmly. Kitchen twine is the most reliable method, but toothpicks can also be used. Ensure they are removed before serving.

→ What are the best side dishes to serve with braciole?

Braciole pairs wonderfully with simple sides that can soak up the rich tomato sauce. Classic choices include pasta (like rigatoni or spaghetti), creamy polenta, or crusty Italian bread. A fresh green salad can also complement the richness.

→ Can I adjust the richness or acidity of the tomato sauce?

Yes, you can easily adapt the sauce. For richness, a splash of dry red wine, as suggested, adds depth. If the sauce is too acidic, a pinch of sugar can balance the flavors. For a thicker sauce, simmer it longer uncovered.