Beef braciole is absolutely mouthwatering! Imagine tender beef slices rolled up with a savory filling of breadcrumbs, garlic, herbs, and cheese. As it slowly simmers in a rich tomato sauce, the flavors meld together, creating a dish that’s both hearty and flavorful. The beef becomes incredibly tender, absorbing the delicious sauce, while the filling adds a delightful burst of flavor with each bite. It’s a comforting, satisfying dish that’s perfect for a special meal. 🍝🥩
In Italian-American cuisine, Beef Braciole evolved to describe these stuffed meat rolls. In Sicily, variations of braciole can even include fish. The dish is often reserved for special occasions and Sunday dinners, reflecting its labor-intensive preparation and the comforting, homey flavors it brings to the table.
Choose your Pasta?
For Beef Braciole, we would recommend serving it with rigatoni or penne. These types of pasta have a sturdy, tubular shape that holds up well to the rich, hearty tomato sauce. The ridges on rigatoni and penne help capture the sauce, ensuring each bite is full of flavor.
Another excellent option is fettuccine or pappardelle, which are wide, flat noodles that can handle the robust sauce and tender beef rolls beautifully
Ultimately, the best pasta is one that you enjoy and that complements the dish’s rich flavors. Ultimately, the best pasta for Beef Braciole is one that you enjoy and that complements the dish’s rich flavors.
Beef Braciole
Beef braciole is a classic Italian dish from Southern Italy, especially Sicily and Naples. It involves thin beef slices rolled with breadcrumbs, cheese, and herbs, then simmered in tomato sauce until tender. Italian immigrants brought it to the U.S. in the early 20th century, making it a staple in Italian-American cuisine. It’s like a warm, comforting hug from Nonna
Sauté bacon and tomato paste until bacon browns in a large pot
Deglaze pan with vodka
Add can of tomato sauce to the pot and simmer until alcohol cooks off
Stir in heavy cream and set sauce aside.
Braciole
Melt butter in a medium skillet over medium. Add panko, and cook, stirring often, until golden brown and toasted, about 3 minutes. Transfer to a heatproof bowl, and stir in thyme and 1/4 teaspoon of the salt. Mix in parsley, garlic, and the Parmigiano-Reggiano and pecorino Romano cheeses. Set aside.
Lay steaks flat on plastic wrap. Salt and pepper steaks and pound to ¼” thick. Evenly distribute and lay slices of Prosciutto on each steak.
Top with panko breadcrumb mixture.
Roll the steaks, prosciutto, and breadcrumbs and secure with cooking string or toothpicks. (I prefer string)
Heat oil in a large skillet and add steaks, and sauté the rolls, turning occasionally, until browned on all sides.
Add browned steaks to crock pot and top with tomato sauce. Cook on high for 4 hours.
