This authentic Italian beef braciole recipe features tender flank steak rolled with a flavorful filling of breadcrumbs, Parmesan cheese, garlic, parsley, raisins, and pine nuts, then slow-braised in a rich tomato sauce. A classic Italian Sunday dinner, this traditional braciole is simmered low and slow for fork-tender results. Perfect served over pasta or polenta, this homemade beef braciole is a comforting, family-style meal packed with authentic Italian flavors and simple pantry ingredients.

Tender flank steak is rolled with a savory filling of raisins, pine nuts, garlic, herbs, and cheese, then slowly braised in a rich tomato sauce until melt-in-your-mouth tender. This traditional Italian beef braciole is a comforting Sunday dinner classic, perfect served with pasta or crusty bread.

Table of Contents

Ingredients

¼ cup golden or dark raisins
¼ cup Italian flat-leaf parsley, finely chopped
½ cup freshly grated Parmesan cheese (Grana Padano or Parmigiano Reggiano recommended)
4 large garlic cloves, divided (2 minced, 2 very thinly sliced)
½ cup Italian-seasoned breadcrumbs
¼ cup pine nuts, lightly toasted
1½ pounds flank steak
4 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
½ small yellow onion, minced
½ cup dry red wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 bay leaf

Instructions

Prepare the filling
In a medium bowl, combine the raisins, chopped parsley, grated cheese, minced garlic, breadcrumbs, pine nuts, and 2 tablespoons of olive oil. Mix until evenly blended.
Prepare the steak
If the flank steak is thick, butterfly it carefully to about ½ inch thickness. Pound the meat with a meat mallet until evenly flattened and tenderized.
Season and fill
Season both sides of the steak with salt and pepper. Spread the breadcrumb mixture evenly over the surface, leaving a ¼-inch border around the edges.
Roll and tie
Starting from the shorter end, tightly roll the steak into a log, keeping the filling enclosed. Secure with butcher’s twine, tying it 3 to 5 times to hold its shape.
Brown the braciole
Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Once hot, sear the braciole on all sides until browned, about 2 minutes per side. Remove from the pan and set aside.
Build the sauce
Reduce the heat to medium. Add the minced onion and sliced garlic to the same pan and cook until softened, about 2–3 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pan.
Simmer slowly
Stir in the crushed tomatoes and bay leaf. Season with salt and pepper. Bring to a gentle boil, then return the braciole to the pot. Spoon some sauce over the top, reduce the heat to low, cover, and simmer for about 3 hours. Turn the braciole every 20–30 minutes for even cooking.
Rest and slice
When the meat is fork-tender, remove it from the sauce and let rest for 20 minutes. Remove the twine, slice into rounds, and serve with the tomato sauce spooned over the top.

Tips

Pound the steak evenly to ensure uniform cooking and easier rolling.
Tie the braciole firmly but not too tightly to prevent filling from squeezing out.
Simmer gently—low and slow cooking ensures tender, flavorful meat.
Let the meat rest before slicing to keep the juices inside.

Variations and Substitutions

Meat options: Use top round or sirloin if flank steak is unavailable.
Cheese: Substitute Pecorino Romano for a sharper flavor.
Nut-free option: Omit pine nuts if needed.
Spicy twist: Add red pepper flakes to the filling or sauce.
Herbs: Add fresh basil to the sauce for extra aroma.

FAQs

Can I make braciole ahead of time?
Yes. It tastes even better the next day after the flavors develop. Reheat gently on the stovetop.

Can I freeze beef braciole?
Yes. Freeze cooked braciole in sauce in an airtight container for up to 3 months.

Why does braciole need to cook so long?
Slow braising breaks down the tough fibers in flank steak, resulting in tender meat.

Serving Suggestions

Serve over spaghetti, rigatoni, or creamy polenta.
Pair with crusty Italian bread to soak up the sauce.
Add a simple green salad with olive oil and lemon.
Finish with extra grated Parmesan on top.

Why You’ll Love This Recipe

Traditional Italian comfort food
Rich, slow-simmered tomato sauce
Tender, flavorful beef with a savory-sweet filling
Perfect for Sunday dinners and special occasions
Tastes even better the next day