Braciole with Tomato Ragù
Thin beef rolls stuffed with breadcrumbs, cheese, and herbs, braised low and slow in a rich tomato sauce. A showstopping Italian-American classic that tastes like hours of work but comes together in one pot.
- Total time
- 75 min
- Servings
- 4
- Calories
- 548
- Protein
- 48g
Ingredients
- 1.5 lb beef sirloin tip or flank steak, thinly sliced
- ¾ cup breadcrumbs, plain
- ½ cup Pecorino Romano cheese, grated
- ⅓ cup fresh Italian parsley, chopped
- 4 cloves garlic, minced
- 1 whole egg
- 1 to taste salt and black pepper
- 3 tbsp olive oil
- 1 medium onion, sliced into half-moons
- 28 oz canned San Marzano tomatoes
- ½ cup beef broth
- 4 leaves fresh basil
Instructions
- 1
Mix breadcrumbs, cheese, parsley, half the garlic, egg, salt, and pepper in a small bowl.
- 2
Lay beef slices on a cutting board. Place 2 tbsp filling on one end of each slice.
- 3
Roll up tightly, tucking in sides as you go. Secure each roll with toothpicks if loose.
- 4
Heat oil in a 5-quart Dutch oven over medium-high until shimmering, about 90 seconds.
- 5
Working in batches, sear braciole 2 minutes per side without moving. Transfer to a plate.
- 6
Add onion to the pot. Cook 3 minutes, stirring, until edges soften and brown slightly.
- 7
Stir in remaining garlic, cook 30 seconds until fragrant. Crush tomatoes by hand over the pot.
- 8
Pour in broth. Scrape any browned bits from the bottom with a wooden spoon.
- 9
Nestle braciole seam-side up into sauce. Bring to a gentle simmer.
- 10
Cover and reduce heat to medium-low. Braise 45 minutes until meat is fork-tender.
- 11
Uncover. Stir in basil. Taste and adjust salt and pepper.
- 12
Serve hot, 2 braciole per bowl with plenty of sauce spooned over.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- 5-quart Dutch oven or heavy-bottomed pot with lid
- wooden spoon
- metal tongs
- toothpicks
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