Braciole (pronounced bra-ZHOL) is the dish that brings Italian-American families together on Sundays. These tender beef rolls, stuffed with a savory mixture of garlic, herbs, and cheese, then braised slowly in tomato sauce, represent the heart of Southern Italian home cooking. The sauce becomes infused with beefy richness while the meat turns impossibly tender.
The Sunday Gravy Tradition
In Italian-American households, especially those with roots in Naples, Calabria, and Sicily, Sunday dinner revolves around “the gravy” - a long-simmered tomato sauce enriched with various meats. Braciole is the crown jewel of this tradition, and many nonnas have closely guarded family recipes passed down through generations.
Ingredients (Serves 6):
For the Braciole:
- 1.5 kg (3.3 lb) beef top round or flank steak - sliced thin by your butcher
- 6-8 thin slices of beef (about 15x20cm / 6x8 inches each)
For the Filling:
- 1/2 cup Italian breadcrumbs
- 1/2 cup Pecorino Romano - freshly grated
- 1/4 cup Parmigiano Reggiano - freshly grated
- 1/4 cup fresh Italian parsley - finely chopped
- 4 cloves garlic - minced
- 2 hard-boiled eggs - chopped (optional, traditional in some regions)
- 4 slices prosciutto or capicola - chopped
- 1/4 cup pine nuts - toasted (optional)
- 1/4 cup raisins - soaked in warm water (optional, Sicilian style)
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- Kitchen twine or toothpicks - for securing
For the Tomato Sauce:
- 2 cans (800g) San Marzano tomatoes - crushed by hand
- 1 can (400g) tomato puree
- 1 large onion - finely diced
- 4 cloves garlic - minced
- 1/2 cup dry red wine - good quality
- 2 tbsp tomato paste
- 1/4 cup fresh basil - torn
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp red pepper flakes (optional)
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Instructions:
1. Prepare the Filling
In a bowl, combine:
- Breadcrumbs
- Both grated cheeses
- Parsley
- Minced garlic
- Chopped prosciutto
- Pine nuts and drained raisins (if using)
- 2 tablespoons olive oil
- Salt and pepper to taste
Mix well - the mixture should be slightly moist but not wet.
2. Pound and Fill the Beef
Lay each beef slice between plastic wrap. Using a meat mallet, pound gently to about 5mm (1/4 inch) thickness, working from center outward.
For each braciole:
- Season the beef lightly with salt and pepper
- Spread 2-3 tablespoons of filling evenly, leaving a 2cm border
- Add a strip of hard-boiled egg down the center (if using)
- Roll tightly from the short end, tucking in the sides
- Secure with kitchen twine tied in 2-3 places, or use toothpicks
Pro tip: Don’t overstuff - the filling expands during cooking and overstuffed rolls may burst.
3. Brown the Braciole
Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat.
Working in batches:
- Add braciole seam-side down
- Brown on all sides, about 2-3 minutes per side
- Transfer to a plate
This step builds crucial flavor - don’t skip or rush it.
4. Build the Sauce
In the same pot, reduce heat to medium. Add remaining olive oil if needed.
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Saute aromatics: Add onion and cook until softened, 5-6 minutes. Add garlic and cook 1 minute more.
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Add tomato paste: Stir in tomato paste and cook for 2 minutes until it darkens slightly.
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Deglaze: Pour in red wine, scraping up all browned bits. Let it reduce by half.
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Add tomatoes: Pour in crushed San Marzano tomatoes and tomato puree. Add oregano, bay leaf, and red pepper flakes.
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Season: Add salt and pepper to taste. The sauce will concentrate as it cooks.
5. Braise the Braciole
- Nestle the browned braciole into the sauce
- Bring to a gentle simmer
- Cover and reduce heat to low
- Cook for 2 to 2.5 hours, turning braciole occasionally
The meat should be fork-tender and the sauce thick and rich.
Alternative: Transfer covered pot to a 150°C (300°F) oven for more even heat.
6. Finish and Serve
- Remove bay leaf
- Carefully transfer braciole to a cutting board
- Remove twine or toothpicks
- Stir torn basil into the sauce
- Taste and adjust seasoning
Serving Options:
Traditional: Serve braciole sliced with sauce spooned over, alongside pasta dressed with more of the sauce.
Family style: Place whole braciole in a serving dish, sauce in a separate bowl, and let everyone help themselves.
With pasta: Toss rigatoni or penne with the sauce, serve braciole on the side.
Classic Accompaniments:
- Pasta - rigatoni, penne, or ziti with the braising sauce
- Crusty Italian bread - for sauce-dipping
- Broccoli rabe - sauteed with garlic
- Simple green salad - to cut the richness
- Full-bodied red wine - Montepulciano d’Abruzzo or Primitivo
Tips for Perfect Braciole:
Butcher relationship: Ask your butcher to slice the beef thin and evenly - this is hard to do at home.
Don’t rush the braise: Low and slow is the only way. The collagen needs time to break down.
Make ahead: Braciole actually improves overnight. Cool completely, refrigerate, and reheat gently the next day.
Freeze the extras: Both braciole and sauce freeze beautifully for up to 3 months.
Sauce consistency: If sauce is too thin after braising, remove braciole and simmer sauce uncovered until thickened.
Regional Variations:
Neapolitan Style: Includes raisins and pine nuts in the filling - a sweet-savory combination.
Sicilian Braciole: Often includes hard-boiled eggs and sometimes caciocavallo cheese.
Calabrian Version: Adds spicy ‘nduja or hot pepper to the filling.
Pugliese Style: Uses horse meat instead of beef (traditional but less common today).
The Sunday Ritual
In many Italian-American families, Sunday braciole is more than a meal - it’s a ritual. The sauce starts early in the morning, filling the house with the aroma of simmering tomatoes and meat. Family gathers in the afternoon, the table is set with the good china, and everyone knows their role - someone slices the bread, someone pours the wine, and Nonna oversees it all.
This is comfort food in its purest form: time-intensive, made with love, and meant to be shared.
Final Thoughts
Braciole connects us to generations of Italian cooks who understood that the best food takes time. There’s no shortcut to fork-tender meat and rich, meaty sauce - just patience, good ingredients, and the kind of slow cooking that modern life often forgets.
Make braciole for your family, and you’re not just making dinner. You’re continuing a tradition.
Buon appetito!
Nonna’s secret: The sauce must simmer low and slow - if it’s bubbling aggressively, it’s too hot. And always, always make extra. Braciole is even better the next day.