Braciole
Simple, saucy, and seriously scrumptious, this classic braciole recipe is a roll-call of Italian comfort that’s guaranteed to steal the show.
Ingredients
Method
2) Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
2) Preheat the oven to 175C.
3) Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
4) Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
This braciole recipe is the ultimate Italian family feast!
This incredible recipe for braciole is Italy’s answer to the Sunday roast - a glorious bundle of flank steak rolled up with fragrant basil leaves, garlicky Italian-style bread crumbs, and a generous sprinkle of grated Pecorino Romano and Provolone cheeses. And don’t think it’s just a trattoria treat, it’s practical and satisfying to make at home!
Each roll is tied with care, then gently braised in a rich, rustic tomato sauce simmered with onions, celery, carrot, and a splash of dry white wine. Bay leaves and fresh parsley add a herby hug, while extra-virgin olive oil brings this traditional braciole recipe together with a silky finish.
The magic of this braciole Italian recipe is the transformation of humble ingredients into a showstopping centrepiece, with the beef soaking up these amazing flavours as it cooks low and slow. Slice into each roll for a swirl of cheesy, herby goodness - perfect for mopping up with crusty bread or serving over a mountain of spaghetti.
Whether you’re looking to impress Nonna or simply craving a taste of old-school Italian comfort, this braciole recipe is a cut above the rest. For a tasty twist, try swapping in pancetta or sun-dried tomatoes for extra punch, or add toasted pine nuts for a crunchy surprise.
As classic Italian dishes go, this incredible recipe for braciole is a real meat-ing of hearts - but if you’re hungry for more, why not try a slow-cooked osso buco with Milanese risotto, a bubbling lasagna al forno, or a comforting chicken cacciatore? Mangia bene!
