Description
Braciole is a classic Italian dish featuring tender beef flank steak stuffed with a flavorful Parmesan and breadcrumb mixture, rolled, browned, and then simmered in a rich tomato sauce until perfectly tender. Served sliced with sauce and optionally over spaghetti, it makes for an impressive, comforting meal.
Ingredients
Scale
For the Beef and Stuffing
- 1 beef flank steak (1–1/2 pounds)
- 4 tablespoons olive oil, divided
- 1/2 cup soft bread crumbs
- 1/2 cup minced fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
For the Sauce
- 1 medium onion, chopped
- 2 cans (15 ounces each) tomato sauce
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- Hot cooked spaghetti, optional
Instructions
- Prepare the steak: Flatten the flank steak to 1/2-inch thickness and rub it with 1 tablespoon of olive oil to prepare it for stuffing.
- Spread the stuffing: In a bowl, combine bread crumbs, minced parsley, grated Parmesan cheese, garlic, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Evenly spoon this mixture over the beef, leaving a 1-inch border around the edges. Press down so the stuffing adheres well.
- Roll and truss the steak: Roll the steak jelly-roll style along the long side, ensuring the muscle fibers run parallel to the cutting board to aid tenderness. Tie securely with kitchen string or use toothpicks to hold it together.
- Brown the steak: Heat the remaining 3 tablespoons of olive oil in a Dutch oven over medium heat. Brown the rolled meat on all sides until nicely seared, about 4-5 minutes per side.
- Build the sauce: Add chopped onion to the Dutch oven and cook until tender and translucent. Stir in tomato sauce, water, Italian seasoning, sugar, and the remaining salt and pepper. Bring the mixture to a boil.
- Simmer the beef braciole: Reduce heat to low, cover the pot, and simmer for 70 to 80 minutes, or until the meat is tender and cooked through.
- Slice the braciole: Remove the rolled beef from the sauce, discard the kitchen string, and cut into thin slices against the grain. Serve the sliced braciole with the tomato sauce and, if desired, atop hot cooked spaghetti garnished with extra Parmesan cheese and fresh parsley.
Notes
- Rolling the steak with the muscle fibers parallel helps ensure the slices are tender, preventing chewiness.
- Use kitchen string or toothpicks to keep the roll intact during cooking.
- Serve over spaghetti or your favorite pasta for a traditional Italian presentation.
- Leftover braciole and sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Braciole, Italian beef roll, stuffed flank steak, tomato sauce, Parmesan, classic Italian recipe
