Braciole is a classic Italian dish featuring thin slices of flank steak rolled around a flavorful filling of breadcrumbs, cheese, garlic, and herbs, then slowly simmered in a rich tomato sauce. The slow cooking process tenderizes the meat, while the savory filling adds depth and richness to every bite. Braciole is perfect for a Sunday dinner or a special occasion, offering a hearty and comforting meal that pairs beautifully with pasta or a side of vegetables. This dish is a true labor of love, bringing together the bold flavors of Italy in one delicious, saucy roll.
Ingredients:
For the Braciole:
- 1 lb flank steak, sliced thin (about 1/4 inch thick)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 4 slices prosciutto (optional)
- 2 tbsp olive oil
- Kitchen twine or toothpicks (for securing the rolls)
For the Sauce:
- 1 can (28 oz) crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup red wine (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh basil (for garnish, optional)
Instructions:
- Prepare the Steak:
- Lay the thinly sliced flank steak on a clean surface. If the steak is too thick, pound it to about 1/4-inch thickness.
- Make the Filling:
- In a bowl, mix together the breadcrumbs, Parmesan cheese, minced garlic, parsley, oregano, salt, and black pepper. If using prosciutto, layer the slices over the steak first, then spread the breadcrumb mixture evenly over the steak.
- Roll the Steak:
- Starting from one end, tightly roll up the steak with the filling inside. Secure the roll with kitchen twine or toothpicks to prevent it from unraveling during cooking.
- Sear the Braciole:
- Heat the olive oil in a large skillet over medium heat. Add the rolled steak and sear on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, sauté the diced onion and garlic until softened, about 5 minutes. Add the red wine (if using) and cook until slightly reduced. Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Bring the sauce to a simmer.
- Simmer the Braciole:
- Add the seared braciole back to the skillet, ensuring they are submerged in the sauce. Cover and simmer over low heat for 1.5 to 2 hours, turning the rolls occasionally, until the meat is tender.
- Serve:
- Remove the braciole from the sauce, discard the twine or toothpicks, and slice into rounds. Serve over pasta, polenta, or alongside vegetables, spooning extra sauce over the top. Garnish with fresh basil if desired.
Braciole is a flavorful and comforting dish that highlights the art of Italian slow cooking, resulting in tender meat wrapped around a savory filling and bathed in rich tomato sauce. Perfect for a hearty family meal, this dish is sure to impress!
