Braciole—an Italian signature—will find its way to just about every Italian table: tender meat rolls with a delicious mixture of herbs, cheese, and breadcrumbs inside, poached in good marinara sauce, simmering and soaking up all the flavors.
Braciole is served over pasta or with a crusty loaf: hearty, soul-warming comfort that speaks volumes of the heart of Italian home cooking. If you wish to make something authentically Italian, impressive, and comforting, then this Braciole recipe is just for you.
Variations and Regional Differences for Braciole
Whereas the word “braciole” basically translates into beef rolls with a savory filling; the variations on the theme are as numerous as the regions of Italy. In southern Italy-just like in Puglia and Sicily-beef braciole is cooked to tender juiciness in a rich tomato sauce, typically filled with breadcrumbs, garlic, cheese, and herbs. In Northern regions, it very well may include pork, or even veal, and add local cheeses and pine nuts. Braciole can also be done on the grill or pan-fried to your liking.
The Neapolitan-style Braciole is a family favorite in Naples for Sunday, braised in the “Sunday gravy” that’s practically one full-bodied tomato sauce. On the island of Sicily, you might be having Braciole alla Siciliana which would include raisins, capers or olives, and pine nuts just to give it that thrilling sweet and savory contrast.
Each region puts its own spin on it, whether in the type of meat, herbs in the stuffing, or even the method of cooking. Braciole has also worked itself out of Italy’s borders by adapting new ingredients but retaining its rustic appeal and homestyle cooking.
This diversity makes Braciole such a unique dish—all the varieties bring something different into one, hence making it versatile enough to suit any palate.
Ingredient Notes and Swaps
Beef Cut: Braciole is only as good as the right cut of tender, flavory meat that you use. Get a thin, lean cut—top round or flank steak. Where possible, have the butcher slice it very thin, or otherwise, take to the task yourself and pound out to an even thickness so that it cooks evenly. For those who enjoy flavor a little milder, pork is as perfect, and tender cuts are resoundingly in demand-like pork loin.
Breadcrumbs: The classic breadcrumbs add plenty of texture to the fillings. Whenever possible, use fresh breadcrumbs of crusty Italian bread. Even better is panko breadcrumbs if you like it with a crunchy bite. The gluten-free options work just as well but have a few added Italian herbs thrown in for that special flavor.
Cheese: the flavor just pops, depending on what you use. Pecorino Romano is really sharp and salty; Parmesan, a little more nutty. Use some of both for a huge taste sensation, or throw in a little Provolone for creaminess.
Fresh Herbs and Filling: Fresh herbs, especially flat-leaf parsley, basil, and oregano, will give your Braciole a fresh, real Italian aroma. Be at liberty to mix in extras like garlic or pine nuts or even prosciutto for good measure for added depth of flavor. Want to pack more greens in there? Spinach or arugula added to the filling works beautifully.
Marinara Sauce: Reducing a good marinara sauce really brings out the best in Braciole. One can make it for a more personal feel or just choose a very high-quality store-bought option to expedite the process. Arrabbiata sauce works too: it has that nice spicy kick to balance out the savory filling in case that’s the flavor profile one is looking for.
These ingredients allow for some creativity, with room to maintain the traditional essence of a Braciole. Swap and experiment to your liking; just remember, the quality of ingredients makes all the difference.
Step-by-Step Directions
Tip Before You Start: Take your beef slices out of the refrigerator about 30 minutes before you begin. Letting the meat come to room temperature helps achieve an even sear when cooking. Also, have your filling ingredients prepped and ready to go—this will make the assembly much smoother.
Step 1: Prepare the Meat
Start with thin slices of beef, such as top round or flank steak. Lay each slice flat on a cutting board and use a meat mallet to pound it to about 1/4-inch thickness. This tenderizes the meat and makes it easier to roll.
Step 2: Make the Filling
In a bowl, mix together breadcrumbs, grated Pecorino Romano or Parmesan cheese, minced garlic, chopped fresh parsley, and a touch of salt and pepper. Add a drizzle of olive oil to bring the mixture together. You can also include extras like pine nuts, raisins, or a pinch of red pepper flakes for added flavor and texture.
Step 3: Assemble the Braciole
Lay each slice of pounded beef flat and spoon a small amount of the filling onto the center. Spread it out evenly, leaving a little space at the edges. Roll the meat up tightly from one end to the other, like a jelly roll, and secure it with kitchen twine or toothpicks to keep everything in place.
Step 4: Sear the Rolls
In a large skillet, heat olive oil over medium-high heat until hot. Add the rolled Braciole and sear on all sides until nicely browned, about 2-3 minutes per side. This step locks in the juices and adds a rich flavor to the meat.
Pro-Tips
- Add Liquid to Your Filling: For a richer and more cohesive filling, add a tablespoon or two of beef broth, wine, or even a beaten egg to the breadcrumb mixture. This not only helps bind the ingredients together but also adds moisture and flavor to the filling, resulting in a more succulent bite.
- Sear in Batches and Don’t Rush It: When searing the Braciole, avoid crowding the skillet. Sear the rolls in batches if necessary to ensure they brown evenly on all sides. A crowded pan can lead to steaming rather than searing, which would affect the flavor and texture.
- Keep the Rolls Secure: Using kitchen twine or toothpicks to secure the Braciole is essential to prevent the filling from spilling out during cooking. Twine is more reliable, but if you use toothpicks, make sure they’re inserted tightly and evenly spaced.
Step 5: Simmer in Sauce
Once the Braciole is browned, transfer them to a pot with your favorite marinara sauce. Make sure the sauce covers the rolls. Cover the pot and let them simmer on low heat for 1.5 to 2 hours. The slow cooking allows the meat to become tender and absorb the flavors of the sauce. Check occasionally and stir gently to prevent sticking.
Step 6: Finish and Serve
Once the Braciole are tender and the sauce has thickened, remove the kitchen twine or toothpicks and serve hot. They pair perfectly with pasta, risotto, or a simple side of crusty bread to soak up that delicious sauce.
Or, garnish with fresh basil or parsley and a sprinkle of cheese for the final touch.
Reheating and Storage
Storage Tips: You can store leftover Braciole by letting the meat cool completely and placing it in an airtight container. It will store very well in the refrigerator for up to 3 days. Relocate leftover sauce into a separate container because this way the Bracioles don’t get too soggy from them.
To Freeze: Braciole also freezes very well, so it’s a great make-ahead meal. Leave the rolls – cooled with the sauce, if you like – in the pot or transfer to a freezer-friendly container then wrap with aluminum foil and plastic wrap. Freeze for up to 2 months. When ready to have again, allow to thaw overnight in the fridge and reheat.
Heating Instructions: Place your Braciole rolls in a skillet or pot with medium heat, perhaps with a little extra marinara sauce added if needed to keep them moist. Heat them gently; covered it would take 10-15 minutes or until warmed through. High heat will dry the meat. In a rush, you can even reheat Braciole in the microwave: set it in a heatproof dish, cover it with a microwave-safe lid or wrap, and do incremental heating till hot, every 1-2 minutes, turning halfway through the cooking time to make sure it’s evenly heated.
Pro Tip: The frozen Braciole can easily be reheated in the oven. Preheat your oven to about 350°F/175°C, place them in an oven-safe dish, and cover with foil, then slide it in. It should take around 20 to 25 minutes for it to be heated through; this will keep the meat tender and the sauce rich.
Authentic Italian Beef Braciole
Equipment
- Large skillet or Dutch oven
- Meat mallet
- Kitchen twine or toothpicks
- Mixing bowl
- Tongs
Ingredients
- 1.5 lb Top round or flank steak thinly sliced
- 1 cup Breadcrumbs
- 1/2 cup Pecorino Romano or Parmesan cheese grated
- 3 cloves Garlic minced
- 1/4 cup Fresh Parsley chopped
- Salt and pepper to taste
- Olive oil for searing
- 1/4 cup pine nuts optional
- 1/4 cup raisins optional
- Red pepper flakes optional
- 4 cup marinara sauce homemade or store-bought
- Fresh basil or parsley for garnishing
Instructions
- Take your beef slices out of the refrigerator 30 minutes before cooking. Pound each slice to about 1/4-inch thickness using a meat mallet.
- In a bowl, mix breadcrumbs, grated cheese, garlic, parsley, salt, and pepper. Add olive oil to bind the mixture. Customize with pine nuts, raisins, or red pepper flakes if desired.
- Lay the beef flat, spread a spoonful of filling on each slice, then roll tightly and secure with kitchen twine or toothpicks.
- Heat olive oil in a large skillet over medium-high heat. Sear the rolls on all sides until browned, about 2-3 minutes per side.
- Transfer the seared rolls to a pot with marinara sauce. Cover and simmer on low heat for 1.5 to 2 hours until the meat is tender.
- Remove the kitchen twine or toothpicks, then serve hot, garnished with fresh herbs and a sprinkle of cheese. Enjoy with pasta or crusty bread!
Notes
- Let the beef come to room temperature before searing to achieve an even, golden-brown crust.
- Use kitchen twine instead of toothpicks for a more secure hold and easier removal after cooking.
- Always taste and adjust seasoning throughout the cooking process for the most flavorful dish.
- Pair this Braciole with a robust Italian red wine like Chianti or Sangiovese.
- Serve with creamy polenta, garlic mashed potatoes, or a fresh arugula salad.
