Braciole

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Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Italian

Keyword: beef braciole, braciola, braciole, braciole recipe, Italian braciole, Italian braciole recipe

Servings: servings

Calories: 1643kcal

Place the breadcrumbs, parsley, parmesan, olive oil, egg, pine nuts, raisins, salt, garlic powder, and crushed red pepper in a small bowl and stir to combine.

Spread the filling mixture in an even layer over each slice of beef, then carefully roll the beef and filling together into a tight log, like a cinnamon roll.
Tie the rolls with kitchen string to help them hold their shape, then season with salt, garlic powder, and pepper.
Place a large pot over medium-high heat and add the olive oil.
When the oil is shimmering, sear the braciole on all sides until crusty and deeply browned.
Remove from the pot and set aside.

Add the onion, carrots, garlic powder, onion powder, Italian seasoning, salt, oregano, and crushed red pepper to the pot.
Cook, stirring, until the vegetables are soft and tender (approx. 5 minutes).
Clear a space in the middle of the pot and add the tomato paste.
Cook the tomato paste, stirring, until browned (approx. 3 to 5 minutes).
Deglaze the pot with balsamic vinegar, scraping with a wooden spoon to bring the fond up off the bottom of the pot and into the sauce.
Add the crushed tomatoes and fresh basil (if using) to the pot, along with the seared beef braciole.
Turn the heat down to low, place a lid slightly on the pot, and allow the sauce and braciole to simmer until the beef is very tender (at least two hours).
Add water if the sauce has become too thick, taste, and add the sugar if needed.
Remove the braciole from the pot and puree the sauce with a hand blender (if desired).
Remove the strings from the braciole before serving.

*Click here for more info on the sauce: Homemade Tomato Sauce.