Beef Bracciole

A classic Italian beef bracciole recipe featuring thinly pounded steak rolled with a flavorful filling of breadcrumbs, cheese, herbs, pine nuts, and raisins, then slowly simmered in a rich tomato sauce. This dish is perfect for a special Sunday dinner or an impressive meal prep option.

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Course: Main Course

Cuisine: Italian

Keyword: Beef bracciole, flank steak recipe, Italian beef rolls, slow-cooked beef, stuffed beef, tomato sauce beef

Prep Time: 25

Cook Time: 2 15

Total Time: 2 40

Servings:

Calories: 385kcal

Author: info.thekitcheen

Equipment

Meat mallet
Mixing bowl
Large Dutch oven or heavy pot
Kitchen twine or toothpicks

Ingredients

For the Meat:

2 pounds flank steak or top round
Salt and pepper to taste
3 tbsp olive oil

For the Filling:

1 cup Italian breadcrumbs
1/2 cup grated Pecorino Romano cheese
3 cloves garlic minced
1/4 cup fresh Italian parsley chopped
2 tbsp fresh basil chopped
1/4 cup pine nuts lightly toasted
1/4 cup raisins chopped
2 tbsp olive oil
Salt and pepper to taste

For the Sauce:

1 large onion diced
2 carrots finely diced
3 cloves garlic minced
1 cup dry red wine
2 cans 28 oz each crushed tomatoes
2 bay leaves
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish optional

Instructions

Preparing the Meat

Butterfly or pound the meat to 1/4 inch thickness.
Season both sides with salt and pepper.

Making the Filling

In a bowl, mix breadcrumbs, cheese, garlic, herbs, pine nuts, raisins, olive oil, salt, and pepper.
Adjust seasonings as needed.

Rolling the Bracciole

Spread filling evenly over the meat, leaving a 1-inch border.
Roll the meat tightly and secure with twine or toothpicks.

Cooking the Bracciole

Heat 3 tbsp olive oil in a Dutch oven.
Brown the bracciole on all sides, then remove.
Sauté onions and carrots until soft. Add garlic and cook for 1 minute.
Deglaze the pot with red wine and let it reduce for 3 minutes.
Add crushed tomatoes, bay leaves, oregano, salt, and pepper.
Return bracciole to the pot, cover, and simmer for 2 hours on low.

Serving

Let bracciole rest for 10 minutes, then slice into 1-inch rounds.
Serve with sauce over pasta or on its own.

Notes

The sauce pairs well with spaghetti or fettuccine.

Store leftovers in the sauce in an airtight container for up to 3 days.

This dish tastes even better the next day after flavors develop further.

Nutrition