Braciole – Italian Meat Rolls

Introducing Braciole – Italian Meat Rolls, a traditional dish bursting with rich flavors and savory goodness. These tender beef steaks are rolled with a flavorful filling of garlic, parsley, Parmigiano Reggiano cheese, prosciutto, and spicy Bomba hot Calabrese spread, creating a delectable blend of textures and tastes.

Each roll is seared to perfection and simmered in a robust tomato sauce infused with garlic, basil, and oregano, resulting in a mouthwatering aroma that fills your kitchen.

This comforting dish is perfect for special occasions or cozy family dinners, and when served with al dente pappardelle pasta soaked in the flavorful tomato sauce, it’s a true Italian culinary delight. Get ready to indulge in the irresistible allure of Braciole and savor every delicious bite. Buon appetito!

Braciole – Italian Meat Rolls

Ingredients

6 flank or blade beef steaks

Salt and pepper

Garlic minced

Fresh parsley chopped

Fresh grated Parmigiano Reggiano cheese

Bomba hot Calabrese spread

Prosciutto

Sliced Provolone (optional)

Olive oil

3-4 Garlic cloves

2 cans of crushed tomatoes (2 x 28oz/796mL)

1 tablespoon of oregano (Sicilian)

Fresh basil

White wine (optional)

Chili flakes (optional)

Instructions:

Step 1:

Lay the flank steak flat on a work surface in between 2 pieces of plastic wrap.

Step 2:

Using a meat mallet pound the beef steaks a quarter-inch thickness.

Placed minced garlic, freshly cut parsley, sprinkle grated Parmigiano Reggiano, prosciutto and Bomba hot Calabrese spread.

Roll the steak and secure the ends with toothpicks.

Step 3:

In a deep pot, pour 4 tablespoons of olive oil along with 4 cloves of garlic, 1 tablespoon of salt, 1 teaspoon of chili flakes, 2 cans of crushed tomatoes, fresh basil and 1 tablespoon of oregano.

Cook on low heat stirring occasionally.

Step 4:

On a frypan, pour 4 tablespoons of olive oil on med-high hea along with 3 cloves of garlic.

Transfer braciole to pan and brown for 3-4 minutes on all sides or until browned.

Step 5:

Transfer beef rolls to tomato sauce, add wine (optional), dry oregano and fresh basil.

Cook on low heat for 2 hours with lid checking occasionally.

Step 1:

After 2 hours, remove from the pot and let it rest for about 5-10 minutes before cutting it.

Step 6:

While the braciole are resting, prepare a pot of water with 1tablespoon of salt and bring to a boil.

Place pappardelle pasta and cook for 5 minutes.

Use the tomato sauce from your braciole to soak up the delicious flavours.

Enjoy!

Notes:

Beef Steaks: Flank or blade beef steaks are used for their tenderness and ability to hold the filling well. Pound them to a quarter-inch thickness for easier rolling.

Filling: The filling includes minced garlic, chopped parsley, grated Parmigiano Reggiano cheese, prosciutto, and Bomba hot Calabrese spread for a flavorful and aromatic blend.

Toothpicks: Secure the rolled steaks with toothpicks to ensure they hold their shape during cooking.

Tomato Sauce: The tomato sauce is made with crushed tomatoes, garlic, olive oil, salt, chili flakes, fresh basil, and Sicilian oregano. Cooking it on low heat allows the flavors to meld together beautifully.

Optional Ingredients: Sliced Provolone can be added for extra richness, and white wine can be included for additional depth of flavor.

Browning: Browning the braciole in a frypan before adding them to the tomato sauce adds caramelization and flavor to the dish.

Simmering: After transferring the braciole to the tomato sauce, simmer them for 2 hours on low heat. This slow cooking method ensures the beef becomes tender and absorbs the flavors of the sauce.

Resting: Allow the braciole to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.

Pasta: Serve the braciole with pappardelle pasta cooked in salted water. The pasta can be tossed in the flavorful tomato sauce from the braciole for added taste.

Enjoy: This hearty and flavorful Italian dish is perfect for special occasions or family gatherings. Serve it with a side of crusty bread and a glass of red wine for a complete and satisfying meal. Buon appetito!

Nutrition Information:

Yields: 6 | Serving Size: 1

Frequently Asked Questions:

Can I use a different cut of beef for Braciole?

Yes, you can use other cuts like top round or sirloin, but flank or blade steaks are traditional choices.

Is it necessary to use toothpicks to secure the rolls?

Toothpicks help keep the rolls intact during cooking, but kitchen twine can also be used if preferred.

Can I omit the Bomba hot Calabrese spread if I don’t like spicy food?

Yes, you can omit it or replace it with another spread or condiment of your choice.

How do I know when the Braciole is done cooking?

The Braciole is done when the beef is tender and the sauce has thickened. It’s best to check the internal temperature of the beef, which should reach at least 145°F (63°C).

Can I use dried herbs instead of fresh ones?

Yes, you can use dried herbs, but reduce the quantity by half since dried herbs are more concentrated in flavor than fresh ones.

Do I need to remove the toothpicks before serving?

Yes, be sure to remove the toothpicks before serving to avoid any accidents.

What can I serve Braciole with besides pappardelle pasta?

Braciole pairs well with mashed potatoes, polenta, or crusty bread to soak up the sauce.

Can I make Braciole ahead of time?

Yes, you can prepare Braciole ahead of time and store it in the refrigerator until ready to cook.

You can also freeze cooked Braciole for future meals.

Is the white wine necessary in the sauce?

The white wine adds flavor to the sauce, but you can omit it if you prefer.

You can also substitute it with beef broth or water.

How do I store leftover Braciole?

Store leftover Braciole in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave before serving.