Braciole with Tomato Sauce Recipe

If you are craving a dish that bursts with Italian tradition, warmth, and layers of savory flavors, then you are in for a treat with this Braciole with Tomato Sauce Recipe. This classic Italian rolled flank steak stuffed with a luscious blend of cheeses, garlic, and herbs, then slow-cooked in a rich tomato sauce, is the perfect comfort food that impresses without adding stress in the kitchen. Tender and flavorful, each slice offers a juicy bite that pairs beautifully with the velvety tomato sauce, making it an unforgettable meal for any occasion.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating an authentic Braciole with Tomato Sauce Recipe. Each component enhances the dish: from the robust flavor of flank steak to the sharp tang of Parmesan and the freshness of parsley, they all come together harmoniously to build a comforting symphony of taste and texture.

• 1 lb – 1.25 lb Flank Steak: The perfect cut for rolling, this provides the meaty base with excellent texture.
• Salt and Pepper: Basic seasoning that brings out the natural flavors of the steak.
• 1/3 cup grated Parmesan: Adds a salty, nutty depth to the filling.
• 1/3 cup grated Provolone: Offers creamy, mild melting goodness inside the roll.
• 1/3 cup Italian Breadcrumbs: Helps absorb juices and keeps the filling cohesive.
• 2 tablespoons finely chopped Italian Parsley: Brings a bright, herbal freshness to balance richness.
• 2 cloves pressed or finely chopped garlic: Infuses the dish with classic Italian aromatic warmth.
• 2 tablespoons Butter: For browning and adding lusciousness to the sauce.
• 1 cup White Wine: Adds acidity and complexity to the cooking liquids.
• 3 cups Tomato Sauce: The vibrant, comforting sauce that brings the whole dish together.
• Butcher’s Twine: Essential for securing the rolled steak firmly during cooking.

How to Make Braciole with Tomato Sauce Recipe

Step 1: Prepare the Oven and Steak

Start by preheating your oven to 300 degrees Fahrenheit, the perfect temperature for slow roasting this tender dish. While the oven warms, take your flank steak and give it a good pounding with a meat mallet or rolling pin. This step thins the meat for better rolling and tenderness. Once flattened, generously season both sides with salt and pepper, allowing the raw flavors to shine through with a simple but impactful seasoning.

Step 2: Create the Mouthwatering Filling

In a small bowl, mix together the grated Parmesan, Provolone, Italian breadcrumbs, finely chopped parsley, and pressed garlic. This mixture will create a cheesy, herbaceous filling that perfectly complements the beef. Spread this mixture evenly across one side of the steak, transforming the meat into a canvas of delicious flavors.

Step 3: Roll and Tie the Steak

Carefully roll the flank steak, starting from the side with the filling, into a tight spiral. To make sure the filling stays put and the roll keeps its shape during cooking, take a few pieces of butcher’s twine and tie the roll firmly in three or four evenly spaced sections. This wrapping technique is crucial to achieving that beautiful braciole shape and ensuring the juices stay inside.

Step 4: Brown the Braciole

Heat butter in a Dutch oven over medium-high heat. Once melted and hot, add your braciole and brown it on all sides. This step takes about 8 minutes total, turning the roll every couple of minutes to develop an even, flavorful crust. Browning the meat not only adds incredible flavor but also locks in the juices for succulent results.

Step 5: Add Wine and Simmer in Tomato Sauce

After browning, pour in the white wine and bring it to a gentle bubble to lift all those tasty browned bits from the pot’s bottom. Next, cover the braciole with tomato sauce, allowing the meat to bathe in the rich, tangy flavors. Place a lid on the Dutch oven and transfer it to your preheated oven for slow roasting.

Step 6: Roast and Baste

Let the braciole roast at 300 degrees for 1 1/2 hours. Every 30 minutes, baste the braciole by spooning some of the tomato sauce over it. This keeps the meat moist, juicy, and deeply infused with the sauce’s vibrant taste. Patience here rewards you with melt-in-your-mouth tenderness.

Step 7: Rest and Slice

Once roasting is complete, carefully remove the Dutch oven from the oven and let the braciole rest for 10 minutes. This resting time allows the juices to redistribute, ensuring every slice is juicy and tender. When ready, remove the butcher’s twine and slice the roll into thick rounds, plating with extra tomato sauce spooned generously on top.

How to Serve Braciole with Tomato Sauce Recipe

Garnishes

For a final touch, sprinkle freshly chopped Italian parsley or a bit of extra grated Parmesan over the sliced braciole. These garnishes add a pop of color and an extra layer of fresh, sharp flavor that enhances every bite.

Side Dishes

Braciole with tomato sauce pairs beautifully with classic Italian sides like creamy polenta, al dente pasta, or buttery mashed potatoes. Roasted vegetables or a crisp green salad are perfect to balance the richness and add fresh textures to the meal.

Creative Ways to Present

Try serving your sliced braciole family-style on a large platter with sauce ladled all around, encouraging everyone to help themselves. Alternatively, nestle the slices on a bed of sautéed greens for an elegant presentation, or even stuff the sliced braciole inside soft rolls for a comforting Italian sandwich twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious meal, store any leftover braciole and sauce in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making for a fantastic next-day meal that tastes even better as the flavors marry overnight.

Freezing

If you want to save this Braciole with Tomato Sauce Recipe for later, freezing is a great option. Wrap the cooled braciole tightly in plastic wrap and foil, or place it in a sealed freezer-safe container. It will keep well for up to 3 months. When ready to enjoy, thaw it overnight in the fridge to preserve texture and flavor.

Reheating

Reheat leftovers gently in a covered pan over low heat, adding a splash of water or extra tomato sauce if needed to keep the meat moist. Avoid microwave reheating if possible, to maintain the tender texture and prevent drying out.

FAQs

Can I use other cuts of beef instead of flank steak?

Yes, flank steak is ideal because it’s thin and tenderizes well when pounded, but you can also use top round or skirt steak for similar results. Just ensure the meat is pounded thin enough to roll easily.

Do I have to use both Parmesan and Provolone in the filling?

Combining Parmesan and Provolone gives a great balance of sharpness and creaminess, but you can experiment with other cheeses like mozzarella or pecorino if you prefer different flavors or textures.

Is it necessary to brown the braciole before roasting?

Definitely. Browning adds incredible depth of flavor and locks in juices. Skipping this step will result in a less complex flavor and a paler appearance.

Can I make the tomato sauce from scratch?

Absolutely! A homemade tomato sauce with fresh tomatoes, garlic, and herbs will elevate this Braciole with Tomato Sauce Recipe even more. Just ensure the sauce isn’t too thin to properly coat the meat during roasting.

How do I tie the braciole if I don’t have butcher’s twine?

Butcher’s twine is best for holding the roll securely, but if you don’t have it, you can use sturdy kitchen string or even dishwasher-safe silicone ties. The key is to tie tightly without cutting through the steak.

Final Thoughts

This Braciole with Tomato Sauce Recipe is a true Italian treasure that brings comfort, flavor, and a bit of culinary magic to your dinner table. It’s surprisingly approachable but yields show-stopping results that everyone will rave about. Give it a try and treat yourself and your loved ones to a lovingly crafted meal that feels like a warm hug from Nonna.

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