Braciole Recipe
Braciole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce, made a colorful picture.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 1-1/4 hours

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1/2 cup soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • Hot cooked spaghetti, optional

Directions

Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender.
Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and spaghetti if desired. Yield: 6 servings.
Originally published as Braciole in Reminisce February/March 2009, p 50

Nutritional Facts

2 slices: 330 calories, 20g fat (6g saturated fat), 54mg cholesterol, 1028mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 25g protein.

  • 1 beef flank steak (1-1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1/2 cup soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • Hot cooked spaghetti, optional
  1. Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
  2. In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender.
  3. Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and spaghetti if desired. Yield: 6 servings.
Originally published as Braciole in Reminisce February/March 2009, p 50

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Reviews forBraciole

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MY REVIEW
Eshilee User ID: 8530380 242062
Reviewed Jan. 19, 2016

"Delicious!"

MY REVIEW
blinksmom User ID: 3440923 104684
Reviewed Nov. 11, 2011

"This was my first braciole.My husband is italian and he said it was "better than his mother's"!It was easy to prepare and so moist and delicious. This was even better the next day.Thank you for sharing."

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