This classic recipe for Italian Braciole is the best you’ll ever have! Tender beef rolled up with breadcrumbs, pine nuts, raisins, cheese and simmered all day in a rich tomato sauce. Perfect for Sunday supper!
- 1/4 cup golden raisins
- 1/4 cup white wine
- 1/4 cup Italian flat leaf parsley, finely chopped
- 1/2 cup finely grated good quality parmesan cheese (recommended: Grana Padano or Parmigiano Reggiano)
- 4 large cloves garlic, divided, half minced and half very thinly sliced
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup pine nuts, lightly toasted
- 1 1.5 lb flank steak
- 4 tablespoons olive oil, divided
- salt and pepper to taste
- 1/2 small yellow onion, minced
- 1/2 cup dry red wine
- 1 35 ounce can whole peeled tomatoes, crushed with your hands or the back of a spoon
- 1 bay leaf
- Place the raisins and white wine in a small saucepan and bring to a boil. Remove from the heat and allow to sit for about 15 minutes. Drain and place the raisins in a bowl.
- Add the chopped parsley, grated cheese, minced garlic, bread crumbs, pine nuts, and two tablespoons olive oil, then mix to combine.
- If the flank steak is very thick, butterfly it to make it about 1/2 inch thick. Pound the flank steak out with a meat mallet to tenderize and flatten.
- Sprinkle both sides with salt and pepper. Spread the breadcrumb mixture out evenly over the flank steak, leaving a 1/4 inch border on all sides.
- Starting with a short end, roll the meat up, being sure to keep as much filling inside as possible. Use some butchers twine to tie it up about 3-5 times around to keep the roll intact.
- Heat the remaining two tablespoons olive oil in a medium-large saucepan. Brown the meat roll on all sides, then remove from the pan and lower the heat. Add in the minced onion and sliced garlic and cook until softened, about 2-3 minutes. Pour in the red wine, tomatoes and bay leaf, then season with salt and pepper. Bring to a boil, then place the braciole back in the pan and spoon some sauce over top. Turn the heat to low and let simmer, rotating every 20-30 minutes, for about 3 hours.
- Once tender, remove the braciole from the sauce and let rest on the counter for about 20 minutes. Slice into rounds and serve hot with pasta or polenta, with plenty of sauce on the side.
Keywords: best, Italian, beef, braciole, wine, tomato sauce, pine nuts, raisins, cheese, Sunday, dinner, supper