Mouthwatering Italian Braciole for Sunday Supper
Tender Italian braciole made with thin beef steak stuffed with garlicky Parmesan breadcrumbs, fresh herbs, and provolone, then slowly simmered in rich tomato sauce with sausage and optional meatballs.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: Italian
Ingredients
Scale
For the braciole
- 1 ½ pounds thin-sliced flank steak or beef round, cut into 6 pieces
- 2 tablespoons olive oil
- ½ cup Italian breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh basil
- 6 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 6 slices provolone cheese
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Kitchen twine, for tying
For the Sunday tomato sauce
- 2 tablespoons olive oil
- 3 to 4 yellow onions, chopped
- 5 garlic cloves, minced
- 1 pound sweet or hot Italian sausage, cut into chunks
- 10 to 12 cooked meatballs, optional
- ½ cup dry red wine
- 3 (28-ounce) cans whole peeled tomatoes
- 1 (6-ounce) can tomato paste
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 1 to 2 teaspoons sugar, optional
- Salt and black pepper, to taste
Instructions
- In a medium bowl, combine the breadcrumbs, Parmesan, parsley, basil, garlic, Italian seasoning, salt, pepper, and 2 tablespoons olive oil.
- Lay the thin pieces of steak on a cutting board. Divide the breadcrumb mixture evenly over the steak, leaving a small border around the edges. Top each piece with one slice of provolone.
- Starting at a short end, roll each piece of steak tightly, tucking in the sides as you go. Tie each roll securely with kitchen twine.
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed sauce pot over medium heat. Add the braciole and brown on all sides. Transfer to a plate.
- Add the onions to the same pot. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the garlic and sausage. Cook until the sausage is browned. If using meatballs, brown them separately in a skillet and set aside.
- Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes.
- Add the whole peeled tomatoes, crushing them with your hands or a wooden spoon as you add them. Stir in the tomato paste, tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper.
- Return the browned braciole to the pot. Gently add the meatballs, if using. Bring the sauce to a gentle simmer.
- Partially cover the pot and cook on low for 3 to 4 hours, turning the braciole once or twice during cooking. Keep the sauce at a low simmer, not a hard boil.
- During the last 30 minutes, stir in the fresh basil and parsley. Taste the sauce and add sugar if needed to balance the acidity.
- Remove the braciole from the sauce. Let rest for 5 minutes, remove the kitchen twine, and slice into pinwheels. Serve with sauce over spaghetti or rigatoni.
Notes
- Ask your butcher to slice the beef thinly if needed; it should roll easily without tearing.
- Sausage and meatballs are optional, but they make the sauce especially rich and traditional.
- For a shortcut, use your favorite jarred marinara in place of the homemade tomato sauce ingredients.
- Store leftovers in the refrigerator for up to 4 days. The braciole is even better the next day.
Nutrition
- Serving Size: 1 plate
Find it online: https://www.firsthomelovelife.com/braciole-steak-sunday-supper/