Sicilian-Style Braciole (Printable Version)

Classic Sicilian braciole: tender beef rolls filled with savory cheese, pine nuts, raisins, and herbs, slow-simmered in a rich tomato sauce.

# 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 (optional)
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 (28 oz) crushed tomatoes
16 - 1/4 cup dry red wine (optional)
17 - 1 teaspoon dried oregano
18 - Salt and pepper, to taste
19 - Pinch of sugar (optional, to balance acidity)

# How to Make It:

01 - Lay the beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides with salt and pepper.
02 - In a bowl, combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs.
03 - Evenly distribute the filling 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, about 6-8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute.
06 - Pour in red wine (if using) and let it reduce by half, scraping up any browned bits.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar (if using). 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, discard twine or toothpicks. Slice and serve with sauce spooned over the top.

# Expert Tips:

01 -
  • The combination of sweet raisins and savory pecorino creates that perfect sweet-salty balance that Sicilian cuisine does so well
  • These beef rolls look impressive but come together with simple techniques anyone can master
  • The sauce that develops while the braciole simmer is absolutely incredible on pasta the next day
02 -
  • The beef needs to be rolled tightly, but not so tight that the filling squeezes out, and always tie the rolls perpendicular to the seam
  • Simmering gently rather than boiling keeps the beef tender and prevents the sauce from reducing too quickly
03 -
  • If the rolls feel loose, use two pieces of twine crossed like an X for extra security
  • Never skip the searing step, those browned bits are where the deep flavor lives
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