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Authentic Italian Braciole Recipe

beef braciole in sauce with raisins and pine nuts

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 2 if you are eating pasta too, for 1 if you are eating only the braciole - so duplicate as needed
Calories 625 kcal
Author Claudia Rinaldi

Ingredients

  • 2 2 beef slices  (US bottom sirloin / UK rump – ask your butcher)
  • 1 garlic clove
  • 1 tbsp raisins
  • 1 tbsp pine nuts
  • 2 tbsps parsley finely chopped
  • 2 tbsp caciocavallo cheese diced
  • Salt & black pepper to taste
  • toothpicks for sealing

for the sauce

  • 21 oz tomato puree (Passata) - 600 gr
  • 2 tbsps tomato paste double or triple concentrated
  • 1/2 onion
  • 1/2 carrot
  • 1/2 celery stalk
  • 2 tbsps extra-virgin olive oil

Instructions

Prepare the meat

  1. Ask your butcher to pound the beef slices thin, or do it yourself with a meat mallet.

  2. Season them with a pinch of salt and black pepper.

Make the filling

  1. Finely chop the (peeled) garlic, 1 tablespoon of parsley, raisins, and pine nuts.

  2. Spread this mixture evenly over the meat, leaving the edges clean.

  3. Dice the caciocavallo cheese in small pieces and add it in the center of each slice.

Roll and secure

  1. Roll the beef slices tightly and secure them with toothpicks to prevent the filling from escaping.

Sear the Braciole

  1. Heat 2 tablespoons of olive oil in a medium pan, brown the meat rolls on all sides for a few seconds to seal in the juices.

  2. Remove the meat and set it aside.

Make the sauce

  1. Peel and finely chop the onion, the carrot, and the celery stalk.

  2. In the same pan, sauté the chopped onion, carrot, and celery for 5 minutes. If necessary, add a tablespoon of olive oil.

  3. Return the Braciole to the pan, cook them a few minutes, and add the tomato purée and tomato paste.

  4. Season with a pinch of salt and black pepper and mix well.

Slow cook

  1. Cover the pan and lower the heat to the lowest setting.

  2. Let the Braciole simmer for at least 2 hours, stirring occasionally.Add a bit of water if the sauce becomes too thick.

Serve and enjoy

  1. Serve the Braciole hot, topped with a few spoonfuls of the sauce and a sprinkle of the remaining fresh chopped parsley.

  2. Cook pasta according to package directions and toss it with the remaining Braciole sauce for a true Italian feast.