Beef Braciole recipe is an absolute favorite of mine. It’s the go-to recipe when my friends or family want something special. 

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Braciole comes from the Italian term “alla brace,” which means “on the grill.” It originated in Palermo, Sicily, where the Sicilians would pound out the meat and wrap the meat rolls
 in breadcrumbs. In addition over time, the dish evolved to include different herbs, spices, and ingredients in the stuffing to make it more flavorful. This Italian classic dish may seem complex, but don’t be intimidated. The outcome is worth it. Your friends and family will love it. I usually make it for special occasions and have also made this italian braciole recipe to thrill my coworkers in the workplace, which always yields rave reviews.

Directions to make Braciole:

1. Let’s begin by mincing 3-4 cloves of garlic and chopping 1/3 cup of Italian parsley along with 3-4 hot cherry peppers. Then, we can combine them and set the mixture aside. Next, we’ll take 4 beef or veal cutlets and gently hammer them out with a meat mallet or rolling pin to a thickness of about 3/8″. After laying out the meat, evenly distribute the prepared stuffing on each cutlet. Sprinkle with zest from ½ lemon. To enhance the flavors, sprinkle a generous amount of grated Pecorino Romano cheese on top of the stuffing. Remember, the quantity of cheese in the braciole filling can be adjusted based on personal taste preferences. 

2. Now it’s time to spice things up! Roll the spicy Italian sausage out to about a 3/4 inch rope, place it on the meat, and roll it up (see video for reference). Check out the video for any tips on assembling your Braciole. Then, wrap the beef rolls up and tie it with kitchen twine or butcher’s twine, and you’re ready to “brown it up.” Enjoy the process! 

3. Now, grab an oven-friendly saucepot or Dutch oven. I use my Le Creuset pot, which is around 15 years old. The porcelain-coated cast iron pot is still amazing at distributing heat. (Sorry, I got sidetracked.) Coat the bottom with your favorite a few tablespoons of olive oil and brown on low to medium heat for about 5 to 8 minutes until it’s brown all around. 

Time to make the Braciole sauce:

4. First, take your tasty Braciole meat rolls out of the pot and set it aside. Now it’s time to work on the rich tomato sauce, which is where the real magic happens! Leave the drippings and remaining oil in the pot, and then add half a chopped onion. Sauté it until it becomes translucent and then add 2-3 minced garlic cloves. Be careful not to burn the garlic as it can lose its flavor. You might want to add more oil if there’s not enough to coat the onion and garlic. 

Next, pour in 1cup of Chardonnay, give it a good stir, and let it reduce for 8-10 minutes. Then, add 2 15-oz cans of tomato puree and stir everything thoroughly. Now, place the meat in the sauce, making sure to make enough sauce to cover the rolled meat. Cover the pot and put it in a preheated oven at 275 degrees for about 2 hours. During this time, the Braciole will be cooking in the simmering sauce and soaking up all the wonderful flavors of the sauce, becoming tender and absolutely delicious!   

Time to make the Pasta:

5. Before you start making the pasta, take some time to relax and have a glass of your favorite red wine or any other drink you like. When the meat is cooked, get a saucepan. Next, you will want to mix half a box of cooked pasta, a cup of sauce from the beef, and about half a cup of pasta water. Let it cook down for a bit. It might look a bit runny, but the starch in the pasta water will help thicken it as it simmers. All set to plate! Roll up the pasta and place it on a dish. Then, top it with a small amount of Pecorino Romano and, garnish with fresh Italian parsley, and MANGIAMO !

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Storage:

Your Italian Braciole recipe can be stored and refrigerated in an airtight container for a few days. To save it for a longer time store you meat roll and sauce combination in a freezer bag and freeze. This will keep for up to a few months. Be sure to squeeze out all the air from the freezer bag.