Pin It My neighbor Maria once showed up at my door with a pot still warm from her stove, filled with these tender, sauce-soaked rolls. She insisted I taste one immediately, no reheating, no plating, just a fork and her watching my face. The sweet burst of raisins against the salty pecorino, the way the beef gave under my teeth without any fight—I understood why her family demanded this every Sunday. I started making my own version the next week, and now my kitchen smells like hers did that afternoon.
I made this for a dinner party once and forgot to remove the toothpicks from two of the rolls. One guest bit down gently, paused, and pulled it out with a grin, saying it added authenticity. Everyone laughed, and I learned to count my toothpicks twice. That night turned into one of those long, wine-soaked evenings where no one wanted to leave the table. The braciole disappeared, but the memory of that slightly chaotic, perfectly warm gathering stayed.
Ingredients
- Beef top round or flank steak: Thin slices are essential here so the rolls cook evenly and stay tender, and a quick pound with the mallet ensures they hold the filling without tearing.
- Pecorino cheese: This sharp, salty sheep milk cheese is the backbone of the filling and much bolder than Parmesan, which is exactly what you want.
- Pine nuts: Toasting them first in a dry pan for just a few minutes wakes up their buttery sweetness and keeps them from tasting flat.
- Raisins: They plump up in the sauce and add little pockets of sweetness that balance the richness of the cheese and meat.
- Fresh parsley and basil: The herbs bring brightness and a grassy note that cuts through the heaviness, so dont skip them even if you think you can.
- Garlic: Minced fine so it melts into the filling and the sauce, creating layers of flavor instead of harsh bites.
- Breadcrumbs: They help bind the filling and soak up any moisture so the rolls dont get soggy inside.
- Crushed tomatoes: A good quality canned variety makes all the difference, look for San Marzano if you can find them.
- Dry red wine: It deglazes the pan and adds depth, but if you dont have any, a splash of broth works too.
- Dried oregano: A staple in Sicilian cooking, it adds that warm, earthy note that feels like the Mediterranean in a jar.
Instructions
- Prep the Beef:
- Lay each slice flat on a cutting board and use a meat mallet to gently pound them to about a quarter inch thick, working from the center outward. Season both sides with salt and pepper, being generous because this is where the meat gets its base flavor.
- Make the Filling:
- In a bowl, mix the pecorino, toasted pine nuts, raisins, parsley, basil, garlic, and breadcrumbs until everything is evenly distributed. The mixture should look chunky and smell incredible, like a Sicilian pantry exploded in the best way.
- Roll and Secure:
- Spoon a generous amount of filling onto each beef slice, leaving about half an inch border on all sides. Roll up tightly from one short end, tucking in the sides as you go, then tie with kitchen twine or secure with toothpicks so nothing escapes during cooking.
- Sear the Braciole:
- Heat olive oil in a large skillet over medium high heat until it shimmers, then add the rolls and sear on all sides until deeply browned, about six to eight minutes total. This step builds flavor and helps the rolls hold their shape in the sauce.
- Build the Sauce:
- In the same skillet, add a little more olive oil and sauté the chopped onion until soft and translucent, about three minutes, then add garlic and cook until fragrant. Pour in the red wine if using and let it bubble and reduce by half, scraping up all those tasty browned bits stuck to the pan.
- Simmer Everything:
- Add the crushed tomatoes, oregano, salt, pepper, and a pinch of sugar if your tomatoes taste too sharp. Bring to a simmer, nestle the seared braciole into the sauce, cover, and let it all cook gently over low heat for about an hour and fifteen minutes, turning the rolls occasionally so they cook evenly and soak up the sauce.
- Finish and Serve:
- Remove the braciole from the sauce, snip off the twine or pull out the toothpicks, and slice each roll into thick rounds. Spoon the rich tomato sauce over the top and serve immediately while everything is hot and fragrant.
Pin It There was a cold March evening when I served this to my parents and my dad, who rarely comments on food, went quiet after his first bite. He looked at me and said it tasted like the trip we took to Palermo years ago, the little trattoria near the market. I hadnt been trying to recreate that, but somehow the dish had carried the memory forward. Food does that sometimes, builds bridges to places and people without asking permission.
Serving Suggestions
This pairs beautifully with a mound of creamy polenta or a simple pasta tossed in some of the leftover sauce. I also love serving it with crusty bread for mopping up every last bit of tomato goodness on the plate. A crisp green salad with lemon vinaigrette on the side cuts the richness and makes the meal feel complete. If youre feeling fancy, a glass of Nero dAvola or another robust Sicilian red wine ties the whole experience together.
Make Ahead and Storage
You can assemble the braciole a day ahead, wrap them tightly, and keep them in the fridge until youre ready to sear and simmer. The dish also reheats like a dream, just warm it gently on the stove with a splash of water to loosen the sauce. Leftovers will keep in the fridge for up to three days, and honestly, they taste even better after a night of sitting in that sauce. I sometimes make a double batch just so I have an easy, luxurious dinner waiting later in the week.
Variations and Swaps
Some cooks add chopped hard boiled egg or thin slices of prosciutto to the filling for extra richness and a deeper savory note. If you cant find pecorino, a good aged Parmesan works, though youll lose a bit of that sharp, tangy edge. You can swap the pine nuts for chopped walnuts or almonds if thats what you have, and golden raisins can stand in for regular ones. For a gluten free version, use gluten free breadcrumbs and double check your other packaged ingredients.
- Try adding a bay leaf to the sauce for a subtle herbal undertone.
- If you prefer a thicker sauce, let it simmer uncovered for the last fifteen minutes.
- Serve over mashed potatoes instead of pasta for a heartier, more rustic presentation.
Pin It This dish has a way of turning an ordinary night into something worth remembering, the kind of meal that makes people linger at the table. I hope it becomes one of those recipes you reach for when you want to feed someone you love.
Recipe FAQs
- → Can I use a different cut of beef for braciole?
Yes, you can use flank steak, bottom round, or even veal cutlets. The key is to have thin slices that can be pounded to about 1/4-inch thickness for easy rolling and tender results.
- → How do I prevent the rolls from falling apart during cooking?
Secure each roll tightly with kitchen twine or toothpicks after filling. Make sure to tuck in the sides as you roll, and sear them well on all sides to help seal the filling inside before simmering.
- → Can I make braciole ahead of time?
Absolutely. You can assemble the rolls and refrigerate them up to 24 hours before cooking. You can also cook them completely, refrigerate, and gently reheat in the sauce before serving.
- → What can I substitute for pine nuts if I have a nut allergy?
For a nut-free version, you can omit the pine nuts entirely or replace them with toasted sunflower seeds or pumpkin seeds for a similar texture and slight crunch.
- → What wine pairs best with Sicilian braciole?
A robust Sicilian red wine like Nero d'Avola complements the rich tomato sauce and savory filling perfectly. Alternatively, try a Primitivo or Chianti for similar bold, fruity notes.
- → Can I add other ingredients to the filling?
Yes, traditional variations include chopped hard-boiled eggs, diced prosciutto, or even cubes of provolone cheese. Feel free to customize the filling to your taste while maintaining the sweet-savory balance.