Sicilian-Style Braciole with Tomato Sauce (Printable Version)

Beef rolls with pecorino, pine nuts, raisins & herbs in tomato sauce—classic Sicilian comfort food

# What You'll Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can crushed tomatoes, 28 oz
16 - 1/4 cup dry red wine, optional
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar, optional

# How to Make It:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, combine pecorino cheese, toasted pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs. Mix until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border around edges. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear braciole on all sides until golden brown, approximately 6-8 minutes total. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook 1 additional minute until fragrant.
06 - Pour in red wine if using and allow to reduce by half, scraping up any caramelized bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar if desired. Bring mixture to a gentle simmer over medium heat.
08 - Return braciole to the sauce, cover the skillet, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is completely tender.
09 - Remove braciole from sauce and discard kitchen twine or toothpicks. Slice and serve with warm tomato sauce spooned over the top.

# Expert Advice:

01 -
  • The filling is sweet, savory, and nutty all at once, creating little pockets of surprise in every slice.
  • It transforms humble steak into something that feels celebratory and worth gathering around.
  • The sauce gets richer as the rolls simmer, soaking up all the flavors you tucked inside.
02 -
  • If the beef is too thick, it won't roll properly and the filling will squeeze out during cooking, so take your time pounding it evenly.
  • Don't skip searing the rolls, the caramelized crust adds flavor to both the meat and the sauce.
  • Keep the heat low during the simmer or the sauce will reduce too quickly and the beef can become tough instead of tender.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, until they're golden and fragrant, it only takes two minutes but transforms their flavor.
  • If you don't have kitchen twine, toothpicks work fine, just make sure to count how many you use so you can account for them all when serving.
  • Taste your tomatoes before adding sugar, some brands are naturally sweet and don't need it, while others benefit from just a pinch to balance the acidity.
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