Braciole Al Sugo

Braciole Al Sugo, a classic Italian dish, features tender beef rolls filled with prosciutto, pecorino cheese, garlic, and parsley, simmered in a rich tomato sauce. This recipe transforms simple ingredients into a hearty and flavorful meal. Each beef roll is carefully prepared, seared to perfection, and then slow-cooked in a savory tomato sauce until tender.

Traditionally served with pasta and accompanied by the robust tomato sauce, Braciole Al Sugo is a testament to Italian culinary tradition, offering a satisfying dining experience with layers of savory flavors and comforting textures.

Braciole Al Sugo

Ingredients

1.3 lbs top or bottom round beef roast can also use sirloin or silverside (600g)

8-10 slices prosciutto

2 garlic cloves finely chopped

2 tablespoon fresh parsley finely chopped

8-10 slices of pecorino cheese

3 cups crushed strained tomatoes passata

1 tablespoon fresh basil chopped

1 tablespoon olive oil

Instructions

Cut the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.

Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.

Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.

Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.

Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.

How to serve it traditionally

Once cooked remove the beef braciole and set aside or keep warm on a plate. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second course with a little reserved tomato sauce and your sides of choice.

Notes

Beef thickness – it’s essential to pound the beef using a meat mallet or rolling pin to half of its thickness to tenderise the beef and make it easier to roll.

Leftovers & freezing – leftovers will keep well in the fridge for 2-3 days and can be reheated as needed alternatively you can freeze leftovers in suitable containers the thaw completely before reheating.

Ingredients: The recipe uses relatively few ingredients but combines them in a way that maximizes flavor. The beef slices are filled with prosciutto, garlic, parsley, and pecorino cheese, providing a rich and savory filling. The tomato passata forms the base of the sauce, enhanced with fresh basil for a vibrant finish.

Preparation of Beef: Slicing the beef thinly and pounding it ensures tenderness and allows for easy rolling with the filling ingredients. Securing the rolls with toothpicks helps them maintain their shape during cooking.

Cooking Method: Browning the braciole in olive oil before simmering in tomato passata infuses them with a deep, caramelized flavor. The slow simmering over low heat for 2 hours ensures that the beef becomes tender and absorbs the flavors of the sauce.

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Flavor Profile: The combination of prosciutto, pecorino cheese, and aromatic herbs like parsley and basil creates a robust and savory profile. The garlic adds a pungent note, complementing the richness of the beef and the acidity of the tomato sauce.

Serving: Traditionally, Braciole Al Sugo is served as a main course with pasta and a portion of the rich tomato sauce. This method of serving allows each component to shine individually while also harmonizing as a complete dish.

Versatility: While the recipe specifies certain cuts of beef and ingredients, there is room for variation based on personal preferences. Experimenting with different cheeses or herbs can offer unique interpretations of this classic Italian dish.

Nutrition Information:

Frequently Asked Questions:

What type of beef is best for Braciole Al Sugo?

You can use top or bottom round beef roast, sirloin, or silverside for Braciole Al Sugo.

Can I substitute any ingredients in the recipe?

While the listed ingredients provide a classic flavor, you can experiment with different cheeses or herbs based on your preferences.

How do I secure the beef slices when rolling them up?

Use toothpicks to secure each end of the rolled-up beef slices.

Is there an alternative to prosciutto for this recipe?

If you prefer, you can use thinly sliced pancetta or even bacon as an alternative to prosciutto.

What sides can I serve with Braciole Al Sugo?

Traditionally, Braciole is served with pasta and a side of reserved tomato sauce.

You can also pair it with roasted vegetables or a simple green salad.

What is the best cut of beef for Braciole Al Sugo?

Top or bottom round beef roast, sirloin, or silverside are ideal choices for Braciole Al Sugo.

Can I use different cheeses in place of pecorino?

While pecorino provides a unique flavor, you can experiment with other cheeses such as Parmesan or provolone.

How do I prevent the Braciole from unraveling during cooking?

To secure the Braciole, use toothpicks to fasten each end after rolling.

Is there a substitute for prosciutto in this recipe?

If prosciutto is unavailable, you can try using thinly sliced pancetta or even bacon as an alternative.

Can I make Braciole Al Sugo ahead of time?

Yes, you can prepare Braciole in advance. Simply reheat it gently before serving, and it can be a convenient dish for entertaining.