I’ve tried countless recipes over the years, but nothing compares to the rich flavors of homemade braciole. It’s a dish that combines tender beef, a savory filling, and a simmering tomato sauce that ties it all together. The process is simple yet satisfying, and the results are always impressive. If you’re looking for a hearty, traditional meal that feels like a labor of love, this might just become your new favorite.
Recipe
There’s something magical about homemade braciole—it’s the kind of dish that feels like a warm hug, bursting with flavor and tradition. I’ve been making this recipe for years, and I can confidently say it’s a showstopper every single time.
The secret? Thinly pounded steak rolled around a savory filling of breadcrumbs, Parmesan, garlic, and herbs, then simmered slowly in a rich tomato sauce until it’s melt-in-your-mouth tender. The aroma alone will have your kitchen smelling like an Italian grandmother’s dream.
It’s hearty, comforting, and surprisingly simple to pull off, even if you’re not a seasoned cook. Trust me, once you try this, you’ll understand why it’s a family favorite—my kids practically cheer when they see it on the table.
Whether you’re cooking for a special occasion or just want to treat yourself, this braciole recipe is guaranteed to impress. Let’s get rolling—literally!
Ingredients
Braciole is all about layering flavors, so choosing the right ingredients is key to nailing this classic Italian dish. While some swaps can be made, certain elements are non-negotiable for that authentic, rich taste and tender texture. Here’s what you’ll need to make homemade braciole shine:
- Thinly Sliced Beef: Top round or flank steak works best. Pro tip: Ask your butcher to pound it thin for even cooking.
- Breadcrumbs: Use seasoned Italian breadcrumbs for convenience or homemade for extra freshness.
- Parmesan Cheese: Freshly grated Parmigiano-Reggiano adds a nutty depth—don’t skimp here.
- Garlic: Fresh minced garlic is a must for its punchy flavor.
- Fresh Parsley: Brightens up the filling; dried just won’t cut it.
- Prosciutto or Pancetta: Adds a salty, savory layer. If unavailable, thick-cut bacon can work in a pinch.
- Olive Oil: Extra virgin olive oil guarantees a rich, authentic base for searing and sauce.
- Tomato Sauce: Use a high-quality marinara or make your own with canned San Marzano tomatoes.
- Toothpicks or Kitchen Twine: Essential for securing the rolls.
Optional extras: Pine nuts or raisins for a traditional Sicilian twist, or red pepper flakes for a spicy kick. These ingredients come together to create a dish that’s rich, tender, and utterly irresistible.
How to Make the Best Traditional Italian Braciole Recipe
– Simmer low and slow – Add to tomato sauce and cook covered for 1.5–2 hours until tender.
*Flexibility: Use a slow cooker on low for 6 hours if preferred.*
– Rest before slicing – Let it sit 10 minutes after cooking to retain juices.
*Watch out: Cutting too soon causes dryness.*
– Serve with sauce – Slice into rounds and spoon over warm sauce.
*Pro tip: Garnish with fresh basil for brightness.*
Nutrition
Braciole is a flavorful dish that combines meat, cheese, and herbs. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Sodium | 560 mg |
Chef Tips
If you’re looking to elevate your braciole game, I’d recommend using thinly sliced flank steak for tender results. Pound it evenly for consistent cooking.
Season generously and layer fillings like breadcrumbs, cheese, and herbs tightly. Roll it securely, tying with twine to hold its shape.
Sear it on all sides before simmering in sauce. Let it rest before slicing for maximum juiciness.
