Sicilian-Style Braciole (Printable)

Tender beef rolls with pecorino, pine nuts, raisins, and herbs simmered in rich tomato sauce—authentic Sicilian comfort.

# What You 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 securing

→ 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
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar to balance acidity

# How-To Steps:

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, mix together pecorino cheese, toasted pine nuts, raisins, fresh parsley, basil, minced garlic, and breadcrumbs until well incorporated.
03 - Distribute filling evenly onto each beef slice, leaving a small border around the 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. Remove and set aside.
05 - Add 2 tablespoons olive oil to the same skillet. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in dry red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet to incorporate all flavor.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar if desired. Bring to a gentle simmer over medium heat.
08 - Return braciole to the sauce, cover the skillet, and reduce heat to low. Simmer gently for 1 hour 15 minutes, turning braciole occasionally, until beef is tender throughout.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with tomato sauce spooned generously over the top.

# Expert Advice:

01 -
  • The filling is sweet, savory, and nutty all at once, a flavor combination that feels like a secret passed down through generations.
  • Braciole turns inexpensive cuts of beef into something so tender and rich you'd think it cost twice as much.
  • The sauce becomes deeply flavored from the meat, perfect for tossing with pasta or soaking into crusty bread.
  • It looks impressive but comes together with simple, humble ingredients you probably already have.
02 -
  • Don't skip the searing step, it locks in flavor and creates fond on the bottom of the pan that becomes the soul of your sauce.
  • Keep the heat low during braising or the beef will toughen instead of becoming tender, patience is everything here.
  • If the sauce starts to look dry while simmering, add a splash of water or broth and stir gently to keep everything moist.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for two to three minutes, watching closely because they go from golden to burnt in seconds.
  • Use a sharp knife to slice the finished braciole so the rolls stay intact and look beautiful on the plate.
  • If you're short on time, you can make the braciole a day ahead and refrigerate them uncooked, then sear and braise them when you're ready to eat.
Go Back