Braciole Recipe

Braciole with Simple Tomato Sauce

Recipe Details

• Level: Easy
• Yield: 4 servings
• Total Time: 2 hr 10 min
• Prep Time: 25 min
• Cook Time: 1 hr 45 min

Braciole Ingredients

• 1/2 cup dried Italian-style bread crumbs
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano
• 1/3 cup grated provolone
• 2 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (1 1/2-pound) flank steak
• 1 cup dry white wine
• 3 1/4 cups Simple Tomato Sauce (recipe follows) or store-bought marinara sauce

Simple Tomato Sauce Ingredients

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 (32-ounce) cans crushed tomatoes
• 4 to 6 basil leaves
• 2 dried bay leaves
• Sea salt and freshly ground black pepper
• 4 tablespoons unsalted butter, optional

Braciole Instructions

1. Combine the first 5 ingredients in a medium bowl and mix well. Stir in 2 tablespoons of the oil. Season the mixture with salt and pepper, then set aside.
2. Place the flank steak flat on a work surface. Evenly spread the bread crumb mixture over the steak, covering the entire surface. Starting from one short end, roll the steak tightly like a jelly roll to fully enclose the filling. Secure the roll with butcher's twine. Sprinkle the braciole with salt and pepper.
3. Preheat the oven to 350 degrees F.
4. Heat the remaining 2 tablespoons of oil in a heavy, ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Pour in the wine and bring to a boil. Stir in the marinara sauce. Partially cover the skillet with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, remove the foil and continue baking until the meat is tender, about 30 minutes more. The total cooking time should be about 1 1/2 hours.
5. Remove the braciole from the sauce. Using a large sharp knife, slice the braciole crosswise and diagonally into 1/2-inch-thick pieces. Arrange the slices on plates. Spoon the sauce over the top and serve.

Simple Tomato Sauce

Yield: 6 cups

1. In a large casserole pot, heat the oil over medium-high heat. Add the onion and garlic and saut until soft and translucent, about 2 minutes. Add the celery and carrot, season with salt and pepper, and saut until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, basil, and bay leaves, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the sauce thickens. Remove the bay leaves and taste for seasoning. If the sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to balance the flavor.
2. Pour half the tomato sauce into a food processor. Process until smooth, then repeat with the remaining sauce.
3. If not using all the sauce, let it cool completely before transferring 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.