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Braciole

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. —Cookie Curci, San Jose, California
  • Total Time
    Prep: 35 min. Cook: 1-1/4 hours
  • Makes
    6 servings

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

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Reviews

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Average Rating:
  • Lisa
    May 5, 2020

    This was my first time making! It was just delicious. I had 1/2 the stuffing left over to save for another day. In the future, will cut back on the amounts needed to stuff

  • Eshilee
    Jan 19, 2016

    Delicious!

  • blinksmom
    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.