Name: Authentic Italian Braciole: Savory Rolls That Melt in Your Mouth Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Italian
Ingredients: 1 pound flank steak or top-round or sirloin, sliced into 2 to 3 pieces; 4 slices prosciutto (bresaola as a substitute); 1 cup breadcrumbs (fresh or dried); 1/2 cup Parmesan cheese, grated; 1/4 cup chopped parsley (can be swapped with fresh basil); 1 teaspoon garlic powder or fresh garlic, adjusted to taste; 1 teaspoon salt; 2 tablespoons extra virgin olive oil; 4 cloves garlic, minced; 1 cup red wine (or low-sodium broth for non-alcoholic version); 28 ounces crushed San Marzano tomatoes; 1/4 cup basil leaves (optional); 1 teaspoon additional salt, to taste

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Introduction

Authentic Italian Braciole are savory meat rolls filled with flavorful ingredients and simmered in a rich tomato sauce. This classic dish offers tender, melt-in-your-mouth bites perfect for a comforting family meal or a special dinner.

The image shows a white bowl filled with two thick, rectangular pieces of meat covered in a rich, reddish-brown tomato sauce. The meat looks tender and moist, soaking in the sauce, which has a smooth texture with small bits of cooked onions visible. There is a sprinkle of finely chopped green herbs and a dusting of grated cheese on top of the meat, adding contrast to the deep colors. The bowl is placed on a white marbled surface with a white and brown checkered cloth nearby, and gold and wooden cutlery in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak or top-round or sirloin, sliced into pieces
4 slices prosciutto (bresaola is a substitute)
1 cup breadcrumbs (fresh or dried)
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley (or fresh basil)
1 teaspoon garlic powder (or fresh garlic to taste)
1 teaspoon salt (plus more to taste)
2 tablespoons extra virgin olive oil
4 cloves fresh garlic, minced
1 cup red wine (or low-sodium broth for a non-alcoholic option)
28 ounces crushed tomatoes (San Marzano preferred)
1/4 cup basil leaves (optional)
Butcher string for tying

Instructions

Step 1: In a mixing bowl, combine breadcrumbs, chopped parsley, grated Parmesan, garlic powder, salt, and a drizzle of olive oil. Stir until the mixture forms clumps.
Step 2: Flatten each slice of flank steak to about 1/4 inch thickness using a meat mallet.
Step 3: Lay a slice of prosciutto over each piece of flattened steak, then spread the breadcrumb mixture evenly on top.
Step 4: Roll each piece tightly and secure it with butcher string to keep its shape.
Step 5: Heat olive oil in a large pot over medium heat. Sear each braciole roll until browned on all sides, about 60 to 90 seconds per side.
Step 6: Reduce heat and add minced garlic to the pot. Sauté until fragrant, then pour in red wine and let it simmer for a few minutes.
Step 7: Add crushed tomatoes, salt, and basil leaves to the pot. Stir to combine.
Step 8: Nestle the braciole back into the sauce, cover the pot, and let everything simmer on low heat for about 3 hours. Stir occasionally to prevent sticking.
Step 9: Remove the braciole from the pot, cut off the butcher string, and serve the rolls over pasta with the tomato sauce and extra Parmesan cheese if desired.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the sauce for mild heat.
Use fresh garlic instead of garlic powder in the stuffing for a more robust taste.
If you prefer a non-alcoholic version, substitute red wine with low-sodium beef or vegetable broth.
Try swapping parsley with fresh basil in the stuffing for a different herb note.
Cook the braciole in a slow cooker on low for 6-8 hours as an alternative to stovetop simmering.

Storage

Store leftover braciole and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent drying out. For longer storage, freeze the braciole with sauce for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl holds two large, rolled pieces of cabbage covered in a rich, thick red tomato sauce that fills the base of the bowl. The cabbage rolls have a textured look from the sauce, with sprinkles of green chopped herbs and light golden breadcrumbs scattered on top. The bowl sits on a white marbled surface, with fresh basil leaves, a garlic bulb, and a white cloth with green stripes visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of meat instead of flank steak?

Yes, top-round or sirloin are good substitutes for flank steak because they are lean and slice well for rolling.

Do I have to tie the rolls with butcher string?

Tying the rolls helps keep them intact during cooking, but if you don’t have butcher string, you can use toothpicks or secure them gently without ties, though they may be less uniform.