Soprano’s Braciole

Soprano’s Braciole is a classic Italian dish that brings rich flavors and comforting aromas to your kitchen. This recipe features tender beef rolls filled with a savory mixture of garlic, Romano cheese, and fresh herbs, all wrapped in prosciutto.

Simmered in a robust tomato sauce and served over pasta, it’s a perfect choice for family gatherings or a cozy dinner at home.

With its hearty ingredients and slow-cooked goodness, this dish is sure to impress your guests and leave everyone asking for seconds!

Soprano’s Braciole

Ingredients:

For the Braciole:

4 thin slices boneless beef round (1 pound)

1 garlic clove, finely chopped

2 tablespoons grated Romano cheese

2 tablespoons flat-leaf parsley, chopped

Salt and pepper

4 thin slices prosciutto

String for tying

For the Sauce:

2 tablespoons olive oil

2 garlic cloves, lightly crushed

1 cup dry red wine

4 cups tomato puree

4 fresh basil leaves, torn into small pieces

Water (if needed)

For Serving:

1 pound ziti or penne pasta

Instructions:

Step 1: Prepare the Beef

Place the beef slices between two pieces of plastic wrap. Pound gently to about 1/4 inch thick.
Remove the top piece of plastic wrap.

Step 2: Make the Filling

In a small bowl, combine the finely chopped garlic, grated Romano cheese, parsley, salt, and pepper.

Spread the mixture evenly over each beef slice.

Step 3: Add Prosciutto

Lay a slice of prosciutto over each beef slice.

Roll each slice up tightly like a sausage and tie with string to secure.

Step 4: Brown the Braciole

In a Dutch oven, heat the olive oil over medium heat.

Add the lightly crushed garlic cloves and the braciole rolls. Cook, turning the meat until browned on all sides.

Step 5: Add Wine and Simmer

Pour in the red wine and let it simmer for about 2 minutes. Remove the garlic cloves.

Step 6: Make the Sauce

Add the tomato puree and torn basil leaves to the pot. Stir well.

Cover and let it simmer for 2 hours, turning the braciole occasionally. If the sauce becomes too thick, add a bit of water.

Step 7: Cook the Pasta

While the braciole is simmering, cook the ziti or penne according to package instructions. Drain.

Step 8: Serve

Serve the sauce over the hot pasta as a first course.

Serve the braciole as a second course.

Enjoy your hearty Italian meal!

Notes:

Meat Selection: Choose high-quality, thinly sliced boneless beef round for the best texture. You can ask your butcher to slice it for you.

Pounding the Meat: When pounding the beef, use a meat mallet or rolling pin and be gentle to avoid tearing the meat.

Filling Variations: Feel free to experiment with the filling by adding ingredients like grated Parmesan cheese, pine nuts, or chopped olives for extra flavor.

Simmering Time: While the recipe calls for 2 hours of simmering, longer cooking can deepen the flavors even more. Just make sure to check the sauce consistency occasionally.

Sauce Thickness: If the sauce thickens too much during cooking, simply add water or additional wine to achieve your desired consistency.

Pasta Choice: Ziti or penne works well, but any pasta shape you prefer will complement the sauce.

Make Ahead: This dish can be made ahead of time. It reheats beautifully, making it great for leftovers or meal prep.

Serving Tip: Consider serving with a side of crusty bread to soak up the delicious sauce!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat for braciole?

Yes, while beef is traditional, you can use pork or chicken if you prefer.

Just adjust the cooking time as needed since different meats may require different cooking times.

How do I know when the braciole is cooked through?

The braciole should be tender and the internal temperature should reach at least 145°F (63°C).

If using beef, it’s fine to cook it to medium doneness (about 160°F or 71°C) for optimal tenderness.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce in advance and store it in the refrigerator for a few days.

Reheat before serving, and the flavors will deepen over time.

What should I serve with braciole?

Braciole pairs well with pasta, but you can also serve it with a side salad or roasted vegetables.

Crusty bread is great for soaking up the sauce as well!

Can I freeze leftovers?

Yes, you can freeze both the braciole and the sauce.

Make sure to cool them completely, then store them in airtight containers.

They should last for about 3 months in the freezer.

Thaw in the refrigerator before reheating.

What if I can’t find thinly sliced beef round?

If you can’t find pre-sliced beef round, you can buy a larger cut and ask your butcher to slice it for you, or you can freeze the meat slightly and slice it thinly at home with a sharp knife.

How can I prevent the braciole from falling apart during cooking?

Tying the braciole securely with string helps keep the filling intact.

Additionally, browning the rolls well before simmering helps form a crust that holds them together.

Is it necessary to use wine in the recipe?

While wine adds depth to the sauce, you can substitute it with beef broth or stock if you prefer to avoid alcohol.

Just keep in mind that the flavor will differ slightly.

How do I adjust cooking time for thicker cuts of meat?

If you use thicker cuts, you may need to increase the simmering time.

Check for tenderness and adjust as needed, cooking until the meat is fork-tender.

Can I make braciole without prosciutto?

Yes, you can omit prosciutto or replace it with another type of cured meat like pancetta or even skip it altogether.

Just adjust the seasoning in the filling to compensate for the added saltiness.