Rating: 4.8 ⭐️ (13 Reviews)
Prep Time: 1 hr 30 mins | Cook Time: 2 hrs 35 mins | Total Time: 4 hrs 5 mins
Servings: 6

Braciole, a classic Italian dish, features tender rolled meat filled with breadcrumbs, cheese, and herbs, braised in a rich tomato sauce. Perfect for weekend dinners or special gatherings, this comforting dish is both flavorful and impressive.

Ingredients

Tomato Sauce:

  • 10 garlic cloves, peeled
  • ¾ cup fresh basil leaves (plus extra for garnish)
  • ½ cup extra-virgin olive oil
  • ¼ tsp crushed red pepper flakes
  • ½ cup (4 oz) unsalted butter
  • 1 medium yellow onion (halved lengthwise)
  • 2 (28-oz) cans San Marzano tomatoes (crushed or hand-crushed whole)
  • 1 cup water
  • 3-inch Parmigiano-Reggiano rind
  • 1½ tsp kosher salt

Braciole:

  • 2 tbsp unsalted butter
  • 1 cup panko breadcrumbs (toasted)
  • 2 tsp fresh thyme leaves
  • 1 tbsp + ¼ tsp kosher salt (divided)
  • 2 (1½ lb each) flank steaks (butterflied and pounded to ¼-inch thickness)
  • 2 tsp freshly ground black pepper (divided)
  • 4 oz thinly sliced prosciutto (about 8 slices)
  • ¼ cup toasted pine nuts
  • ¼ cup fresh parsley (finely chopped, plus extra for garnish)
  • 3 tbsp garlic (finely chopped)
  • 2¼ oz Parmigiano-Reggiano (grated, about ½ cup + 1 tbsp)
  • 2¼ oz Pecorino Romano (shredded, about ½ cup + 1 tbsp)
  • 3 tbsp olive oil

Instructions

1. Make the Tomato Sauce:

  1. Simmer garlic, basil, olive oil, and red pepper flakes in a saucepan over medium-low heat until basil wilts (2–3 minutes). Remove from heat and let cool for 15 minutes. Blend until smooth.
  2. In a large saucepan, melt butter and place the onion cut side down. Cook until browned (4–5 minutes).
  3. Add tomatoes, water, and the Parmesan rind. Simmer over medium heat for 40 minutes, stirring occasionally. Remove rind and onion, then stir in blended garlic mixture and salt.

(Pro Tip: Make the sauce ahead and store it in the fridge for up to 1 week.)

2. Prepare the Braciole:

  1. Melt butter in a skillet. Toast breadcrumbs with thyme and ¼ tsp salt until golden brown (3 minutes). Set aside.
  2. Preheat oven to 325°F. Lay the steak flat, season with ¾ tsp salt and ½ tsp pepper per steak.
  3. Layer prosciutto, toasted breadcrumbs, pine nuts, parsley, garlic, and ½ cup each of Parmigiano-Reggiano and Pecorino Romano. Roll tightly against the grain. Cut in half and secure with twine or skewers.
  4. Heat olive oil in a skillet. Sear the rolled steaks until browned on all sides (2 minutes per side).

3. Braise and Serve:

  1. Add tomato sauce to the skillet and nestle the steaks into the sauce. Cover and bake for 1½–2 hours, turning halfway through.
  2. Let the steaks rest for 10 minutes after baking. Slice into medallions and arrange on a platter with sauce. Garnish with basil, parsley, and remaining cheese. Serve hot.

Pro Tips for the Perfect Braciole:

  • Tender Meat: Roll the steak against the grain for tender slices.
  • Flavor Boost: Add a Parmesan rind to the sauce for deeper flavor.
  • Alternative Cuts: Replace flank steak with top round, pork loins, or turkey breasts for a variation.

Make-Ahead Tips:

Prepare the tomato sauce in advance to save time. Leftovers? Enjoy them in sandwiches or as a pasta sauce!

This hearty, flavor-packed braciole is sure to impress at any dinner table. Buon appetito! 🍷