Braciole with Tomato Sauce Recipe

Braciole with Tomato Sauce is one of those soul-warming Italian classics that always feels like a celebration, whether it’s a cozy night in or a special gathering. Imagine tender, thinly sliced beef rolled up with a savory blend of cheeses, herbs, and breadcrumbs, all gently braised in a lush tomato sauce until every bite melts in your mouth. This dish checks all the boxes: comforting, bold, saucy, and beautifully rustic — with a flavor that somehow always manages to taste like family, tradition, and comfort all rolled up into one stunning entrée.

Ingredients You’ll Need

Every ingredient in Braciole with Tomato Sauce plays an important part in creating deep, rich flavor and irresistible texture. You don’t need anything fancy or out of reach, just simple, high-quality staples that build layers of deliciousness with every step.

• Flank Steak: Choose a 1 to 1.25 pound cut for perfect tenderness; this thin, lean cut is ideal for rolling, absorbing flavor, and slicing beautifully.
• Salt and Pepper: Don’t be shy — seasoning the steak well before filling is key to highlighting its rich, beefy flavor.
• Grated Parmesan: Brings salty, nutty depth to the filling and melts into the beef for a truly luscious bite.
• Grated Provolone: Adds creamy-rich, melty texture that ties the filling together and infuses it with classic Italian charm.
• Italian Breadcrumbs: Help hold the filling together while lending a satisfying, subtle crunch to the rolls.
• Italian Parsley: Fresh and fragrant, parsley brightens each bite and adds a burst of color inside every slice.
• Garlic: Two cloves is just enough to give the filling warmth and a little kick without overpowering.
• Butter: Used for browning the beef, butter gives a golden, savory base and a hint of richness to the sauce.
• White Wine: As it bubbles away, wine deglazes the pan and adds acidity, balancing out the richness of the beef and cheese.
• Tomato Sauce: A generous 3 cups is the secret to that luxurious, saucy finish and the foundation of flavor for the braciole to simmer and soak in.
• Butcher’s Twine: Essential for keeping your rolled steak snug and ensuring every precious bit of filling stays tucked inside as it cooks.

How to Make Braciole with Tomato Sauce

Step 1: Prep the Oven

Before you do anything else, crank your oven up to 300 degrees. This gentle temperature is your best friend for coaxing the steak into tenderness while letting all those luscious flavors mingle over time.

Step 2: Tenderize and Season the Steak

Place your flank steak on a sturdy surface, and use a meat mallet (or even a rolling pin in a pinch) to pound it out until it’s uniformly thin. Not only does this help the beef cook evenly, but it also makes it wonderfully receptive to all those incredible flavors. When it’s nice and thin, season both sides generously with salt and pepper.

Step 3: Mix and Spread the Filling

In a bowl, combine the grated Parmesan, Provolone, Italian breadcrumbs, chopped parsley, and garlic. Give it a good toss with your fingers or a fork to break up any clumps and distribute those delicious ingredients evenly. Spread this flavorful mixture right over the steak, taking it nearly to the edges for maximum flavor in every bite.

Step 4: Roll and Tie

Starting from the shorter end, gently but firmly roll up the steak into a compact log, tucking in the filling as you go. Grab your butcher’s twine and tie the roll in 3-4 places, making sure it’s snug so the filling won’t spill out during cooking. This step really locks in goodness!

Step 5: Brown the Braciole

Melt the butter in a Dutch oven over medium-high heat. Once sizzling, add the rolled braciole and sear it on all sides — about two minutes per side — until it’s deeply golden and lightly crisped. Browning at this stage is where you build rich, savory flavor that will sing through the sauce later.

Step 6: Deglaze and Sauce

Immediately after browning, pour in the white wine and allow it to bubble, scraping up any caramelized bits from the bottom of the pot (that’s pure flavor gold). Next, tuck the braciole into its tomato “bath” by pouring the tomato sauce right over the top, then cover with a lid.

Step 7: Slow Roast to Perfection

Slide the covered Dutch oven into your preheated oven. Let the braciole bake for a luxurious hour and a half, basting the roll every thirty minutes with spoonfuls of that gorgeous tomato sauce. It’s this slow, gentle braise that transforms the steak into something impossibly tender and jam-packed with flavor.

Step 8: Rest and Slice

When your kitchen smells mouthwateringly like an Italian trattoria, it’s time to take the braciole out and let it rest for about 10 minutes. This short wait makes all the difference, allowing the juices to redistribute and the meat to firm up for perfect slicing. Snip off the butcher’s twine as you go and serve each slice with a generous spoonful of tomato sauce.

How to Serve Braciole with Tomato Sauce

Garnishes

Give your Braciole with Tomato Sauce that dreamy, restaurant-worthy touch with a shower of freshly chopped parsley, extra grated Parmesan, or even a drizzle of really good olive oil. The fresh herbs and finishing cheese add pop, fragrance, and an extra layer of flavor that makes every bite feel special.

Side Dishes

This saucy, savory dish pairs perfectly with creamy polenta, buttery mashed potatoes, or simple spaghetti tossed in a bit of olive oil. A side of garlic bread or a bright arugula salad rounds out the meal, cutting through the richness and making your plate both balanced and beautiful.

Creative Ways to Present

For a fun twist, try arranging the sliced braciole in a spiral atop a serving platter and spoon the tomato sauce in artful swooshes around it. Individual plates can be finished with a few toasted pine nuts or lemon zest for color and zing, or served family-style for a cozy, communal feel.

Make Ahead and Storage

Storing Leftovers

Leftover Braciole with Tomato Sauce is nothing short of a treasure! Stack any remaining slices in an airtight container, cover with plenty of sauce to keep them juicy, and refrigerate for up to three days. The flavors actually deepen with a little time, making tomorrow’s meal equally exciting.

Freezing

Braciole freezes beautifully, sauce and all. Let the slices cool completely, then tuck them into freezer-safe bags or containers with the sauce poured over the top. They’ll keep their tender texture and that saucy magic for up to two months — just defrost overnight in the fridge before reheating.

Reheating

To warm up, gently reheat slices and sauce together in a covered skillet over low heat, or in the microwave in short bursts. Add a splash of water or broth if the sauce has thickened, and remember: low and slow keeps the beef tender and juicy.

FAQs

Can I use a different cut of beef for braciole?

Absolutely! While flank steak is classic and easy to roll, you can also use top round or sirloin. Just be sure to pound the meat thin and trim away any tough bits before rolling for the best results.

Can Braciole with Tomato Sauce be made entirely ahead of time?

Yes, you can assemble and roll the braciole a day in advance, then keep it covered in the fridge until you’re ready to brown and braise. Some even say letting the filling sit in the meat overnight gives the flavors extra time to meld.

What kind of tomato sauce works best?

A simple, good-quality tomato basil sauce or your favorite homemade marinara both work perfectly. Look for a sauce that isn’t too sweet and has lots of rich tomato flavor since it’s the main component bathing the braciole.

Is it possible to make this dish without wine?

Definitely! You can substitute low-sodium beef broth or a splash of water with a squeeze of lemon juice for acidity. Your Braciole with Tomato Sauce will still taste fantastic and flavorful.

How do I slice braciole for serving?

Let the rolled beef rest for at least 10 minutes after braising, then carefully remove the twine and use a sharp knife to cut crosswise into thick slices. This way, the filling stays tucked inside each round, and you get that beautiful spiral in every portion.

Final Thoughts

If you’re craving an Italian comfort meal with wow-factor, give Braciole with Tomato Sauce a try! Satisfying to make and even better to eat, it’s sure to become a favorite recipe you’ll share and revisit for years to come. Happy rolling and buon appetito!

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