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bracciole steak
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Beef Bracciole

A classic Italian beef bracciole recipe featuring thinly pounded steak rolled with a flavorful filling of breadcrumbs, cheese, herbs, pine nuts, and raisins, then slowly simmered in a rich tomato sauce. This dish is perfect for a special Sunday dinner or an impressive meal prep option.
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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Meat:
  • 2 pounds flank steak or top round
  • Salt and pepper to taste
  • 3 tbsp olive oil
For the Filling:
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 3 cloves garlic minced
  • 1/4 cup fresh Italian parsley chopped
  • 2 tbsp fresh basil chopped
  • 1/4 cup pine nuts lightly toasted
  • 1/4 cup raisins chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
For the Sauce:
  • 1 large onion diced
  • 2 carrots finely diced
  • 3 cloves garlic minced
  • 1 cup dry red wine
  • 2 cans 28 oz each crushed tomatoes
  • 2 bay leaves
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Equipment

  • Meat mallet
  • Mixing bowl
  • Large Dutch oven or heavy pot
  • Kitchen twine or toothpicks

Method
 

Preparing the Meat
  1. Butterfly or pound the meat to 1/4 inch thickness.
  2. Season both sides with salt and pepper.
Making the Filling
  1. In a bowl, mix breadcrumbs, cheese, garlic, herbs, pine nuts, raisins, olive oil, salt, and pepper.
  2. Adjust seasonings as needed.
Rolling the Bracciole
  1. Spread filling evenly over the meat, leaving a 1-inch border.
  2. Roll the meat tightly and secure with twine or toothpicks.
Cooking the Bracciole
  1. Heat 3 tbsp olive oil in a Dutch oven.
  2. Brown the bracciole on all sides, then remove.
  3. Sauté onions and carrots until soft. Add garlic and cook for 1 minute.
  4. Deglaze the pot with red wine and let it reduce for 3 minutes.
  5. Add crushed tomatoes, bay leaves, oregano, salt, and pepper.
  6. Return bracciole to the pot, cover, and simmer for 2 hours on low.
Serving
  1. Let bracciole rest for 10 minutes, then slice into 1-inch rounds.
  2. Serve with sauce over pasta or on its own.

Notes

The sauce pairs well with spaghetti or fettuccine.
Store leftovers in the sauce in an airtight container for up to 3 days.
This dish tastes even better the next day after flavors develop further.