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Braciole with Tomato Sauce Recipe

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★★★★★

4.2 from 48 reviews

Braciole with Tomato Sauce is a classic Italian dish featuring thinly pounded flank steak rolled with a savory mixture of Parmesan, Provolone, breadcrumbs, parsley, and garlic. The rolled steak is browned in butter, then slowly braised in tomato sauce and white wine to tender perfection. This comforting and flavorful recipe makes for an elegant main course perfect for a special dinner or family meal.

Ingredients

Scale

Braciole

  • 1 lb – 1.25 lb Flank Steak
  • Salt and Pepper, to taste
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Provolone cheese
  • 1/3 cup Italian Breadcrumbs
  • 2 tablespoons finely chopped Italian Parsley
  • 2 cloves garlic, pressed or finely chopped
  • 2 tablespoons Butter
  • Butcher’s Twine (3-4 pieces)

Sauce

  • 1 cup White Wine
  • 3 cups Tomato Sauce

Instructions

  1. Preheat oven: Heat your oven to 300 degrees Fahrenheit to prepare for slow roasting the braciole.
  2. Pound the flank steak: Place the flank steak between sheets of plastic wrap or parchment paper and pound it for about one minute until it is thin and even. Season both sides with salt and pepper.
  3. Prepare the filling: In a bowl, combine the grated Parmesan, Provolone, Italian breadcrumbs, chopped parsley, and pressed garlic. Mix thoroughly.
  4. Spread the filling: Evenly distribute the cheese and breadcrumb mixture over the surface of the pounded flank steak.
  5. Roll and tie the steak: Carefully roll the steak tightly to enclose the filling, then securely tie it with 3 to 4 pieces of butcher’s twine to prevent the filling from falling out during cooking.
  6. Brown the braciole: Melt the butter in a Dutch oven over medium-high heat. Brown the rolled steak on all sides, turning every 2 minutes for a total of about 8 minutes until golden.
  7. Add wine and tomato sauce: Pour the white wine into the Dutch oven and bring it to a gentle bubble, scraping up any browned bits. Then pour the tomato sauce over the braciole.
  8. Roast in oven: Cover the Dutch oven with its lid and place it in the preheated oven. Roast the braciole at 300 degrees Fahrenheit for 1 hour and 30 minutes. Every 30 minutes, baste the braciole by spooning the tomato sauce over it to keep it moist.
  9. Rest and serve: Remove the Dutch oven from the oven and let the braciole rest for 10 minutes. Remove the butcher’s twine, slice the braciole, and serve immediately with spoonfuls of the tomato sauce on top.

Notes

  • Pounding the steak thinly ensures even cooking and tenderness.
  • Tying the braciole tightly using butcher’s twine prevents the filling from leaking during cooking.
  • Basting the braciole every 30 minutes during roasting keeps the meat moist and flavorful.
  • Using a dutch oven is ideal for browning and slow roasting, but any oven-safe covered pot will work.
  • This dish pairs well with polenta, pasta, or a simple side salad for a complete meal.

Keywords: Braciole, Italian beef rolls, stuffed flank steak, tomato sauce, Italian dinner, beef recipes, slow roasted beef

Find it online: https://foodiecara.com/braciole-with-tomato-sauce-recipe/