Best-Ever Braciole with Tomato Sauce

Best-Ever Braciole with Tomato Sauce is a mouthwatering, Italian-inspired dish that’s perfect for any occasion. This recipe features tender flank steak stuffed with a savory blend of sharp Provolone, Pecorino Romano, fresh herbs, and breadcrumbs, all rolled up and slow-cooked in a rich tomato sauce.

The result is a hearty, comforting meal that’s full of bold, authentic flavors. Whether you’re serving it for a family dinner or a special celebration, this braciole will impress everyone at the table!

Why You’ll Love This Recipe:

People will love this Best-Ever Braciole with Tomato Sauce because it’s a perfect combination of tender, flavorful meat and a rich, savory sauce.

The filling of sharp Provolone, Pecorino Romano, garlic, and fresh herbs gives each bite a burst of flavor, while the slow cooking process ensures that the flank steak becomes incredibly tender and juicy.

The tomato sauce, made with dry white wine, tomato paste, and crushed tomatoes, adds depth and complexity, making it the perfect complement to the braciole.

Whether you’re a fan of classic Italian comfort food or just love a good meat dish, this recipe delivers all the satisfaction of a hearty, homemade meal!

Key Ingredients:

Flank Steak – The star of the dish, which is pounded thin and rolled with a savory filling.

Provolone Cheese – A sharp, flavorful cheese that adds richness to the filling.

Pecorino Romano Cheese – A salty, tangy cheese that complements the Provolone in the stuffing.

Fresh Parsley – Adds freshness and bright flavor to the filling.

Garlic – Adds aromatic depth and warmth to both the filling and sauce.

Breadcrumbs – Helps bind the filling together and gives it a slightly textured bite.

Olive Oil – For browning the braciole and adding flavor to the sauce.

Crushed Tomatoes – Forms the base of the rich and savory sauce.

Dry White Wine – Used in the sauce to deglaze the pan and enhance the flavors.

Tomato Paste – Deepens the flavor of the sauce.

Best-Ever Braciole with Tomato Sauce

Ingredients:

2 ounces unsliced sharp Provolone cheese

1 ounce Pecorino Romano cheese

1/4 cup fresh parsley leaves

3 cloves garlic, divided

1/4 cup dry, fine breadcrumbs

4 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 (1 1/2-pound) flank steak

1 heaping tablespoon tomato paste

1 cup dry white wine (e.g., Sauvignon blanc)

1 (28-ounce) can crushed tomatoes

Instructions:

Prepare the Filling:

Grate 2 ounces of Provolone cheese using the large holes of a box grater.

Grate 1 ounce of Pecorino Romano cheese with the small holes of the grater.

Finely chop 1/4 cup fresh parsley leaves.

Grate 2 garlic cloves directly into the bowl (or finely chop them).

Add 1/4 cup plain breadcrumbs, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir everything until well-combined.

Prepare the Steak:

Place the 1 1/2-pound flank steak on a cutting board with the shorter side facing you.

Using a sharp knife, cut horizontally through the steak from top to bottom (don’t cut all the way through) and open it up like a book.

Place the steak between two sheets of plastic wrap and pound it with a meat mallet or a small frying pan to even out the thickness and tenderize it.

Roll the Braciole:

Lay 5-6 (10-inch) pieces of string and 1 (24-inch) piece of string near the steak.

Remove the top layer of plastic wrap and sprinkle the filling evenly over the steak.

Roll the steak tightly, starting from a long edge. Tuck in any spilling filling and secure the sides as you roll.

Tie the roll with the shorter strings every 2 inches, and then tie the long piece around the log to secure it fully. Snip any excess string.

Cook the Braciole:

Preheat your oven to 350°F.

Heat 2 tablespoons of olive oil in a large, ovenproof skillet over medium heat. Once shimmering, add the braciole and cook, turning occasionally, until browned on all sides (about 8 minutes).

While the braciole is browning, finely chop the remaining garlic clove.

Remove the braciole and set it aside on a plate. Add the garlic to the pan and cook until soft and fragrant (about 1 minute).

Stir in 1 tablespoon of tomato paste, followed by 1 cup of dry white wine, scraping up any browned bits from the bottom of the pan.

Pour in the can of crushed tomatoes and stir to combine. Add the remaining teaspoon of kosher salt.

Bake the Braciole:

Return the braciole to the pan, nestling it in the sauce. Cover the pan and transfer it to the oven.

Bake, flipping the braciole halfway through, for about 1 1/2 hours or until the meat is tender and easily shreds with a fork.

Serve:

Once the braciole is done, carefully transfer it to a cutting board.

Cut off and discard the twine, then slice the braciole crosswise into 1/2-inch-thick pieces.

Serve the slices with the sauce spooned over the top.

Notes:

Choose the Right Cut of Meat: Flank steak is ideal for braciole because it’s lean and can be tenderized by pounding it thin. If you prefer a richer, fattier cut, you could use skirt steak, but flank works beautifully.

Resting the Meat: After rolling the steak with the filling and tying it up, you can refrigerate it for a few hours or overnight. This helps the flavors meld and makes the meat easier to handle when browning.

Tying the Braciole: Make sure to tie the braciole tightly with kitchen twine to keep the filling from spilling out while cooking. Space the ties about 2 inches apart, and don’t forget to tie one lengthwise as well for extra security.

Cooking Tip for Tender Meat: Browning the braciole in the pan before baking is crucial for developing flavor. The seared surface caramelizes the meat, adding depth to the dish.

Wine Substitution: If you don’t have dry white wine, you can use a non-alcoholic substitute like chicken broth or a splash of vinegar for acidity. The wine adds complexity to the sauce, but the dish will still be delicious without it.

Simmering Time: Make sure to bake the braciole in the sauce for the full 1.5 hours, flipping halfway through. This slow cooking ensures the meat becomes tender and easily pulls apart.

Serving Suggestions: Braciole is traditionally served with pasta or crusty bread to soak up the rich tomato sauce. A simple side salad with a balsamic vinaigrette complements the meal nicely.

Leftovers: Braciole stores well in the refrigerator for 2–3 days. The flavors intensify overnight, so it’s even better the next day. Simply reheat in the sauce to keep the meat moist.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 slice

Frequently Asked Questions:

What is Braciole?

Braciole is a traditional Italian dish where thin slices of meat (typically beef, like flank steak) are rolled up with a flavorful filling, then braised in tomato sauce until tender. The filling can include ingredients like cheese, breadcrumbs, garlic, and herbs, which all combine to create a deliciously savory roll.

Can I make this recipe ahead of time?

Yes! You can prepare the braciole up to the point of browning the meat. After assembling the rolls and tying them with twine, you can refrigerate them overnight before cooking. When you’re ready to cook, just follow the steps for browning and simmering in the sauce. You can also prepare the sauce in advance and store it separately until you’re ready to cook.

What type of meat can I use for braciole?

Traditionally, braciole is made with flank steak, which is thin and easy to roll. However, you can also use other cuts of beef such as sirloin, round steak, or even pork. Just be sure to tenderize the meat if necessary and pound it to an even thickness to ensure it cooks evenly.

Can I freeze braciole?

Absolutely! After cooking, let the braciole cool to room temperature, then wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. You can freeze it for up to 3 months. When you’re ready to serve, reheat it in the oven at 350°F for about 20-30 minutes, or until warmed through.

What can I serve with braciole?

Braciole is typically served with pasta, like spaghetti or linguine, to soak up the delicious tomato sauce. It also pairs well with a side of garlic bread or roasted vegetables. A light salad with fresh greens or a simple Caesar salad makes for a great accompaniment to balance out the richness of the meat and sauce.

Do I need to marinate the meat before making braciole?

No, marinating is not necessary for braciole. The flavor comes from the filling inside the meat (cheese, herbs, and spices) and the slow cooking process in the tomato sauce. Just be sure to pound the meat to an even thickness to ensure it cooks uniformly.

Can I use a different kind of cheese for the filling?

Yes! While sharp provolone and Pecorino Romano are traditional choices, you can experiment with other cheeses like mozzarella, Parmesan, or even a mild cheddar. Just be mindful that some cheeses, like mozzarella, may melt more and change the texture of the filling.

How do I prevent the braciole from falling apart while cooking?

The key to preventing braciole from falling apart is properly tying the meat with kitchen twine. Make sure the twine is securely tied and spaced evenly along the roll. This will help the meat hold its shape while browning and cooking in the sauce. Be sure to cook it gently in the sauce to prevent the filling from spilling out.

Can I make braciole without wine?

Yes, if you prefer not to use wine, you can substitute it with an equal amount of beef or vegetable broth. The wine adds depth and acidity to the sauce, but broth will still provide a rich flavor. You can also use a splash of balsamic vinegar for a slightly tangy kick.

Can I use a slow cooker to cook the braciole?

Yes! If you prefer to use a slow cooker, after browning the braciole in a skillet, transfer it to the slow cooker along with the sauce. Cook on low for about 4-6 hours, or until the meat is very tender and easily pulls apart with a fork. This method allows the meat to become incredibly tender and infuses the sauce with flavor.