Prep time: 15 mins | Cook time: 4 hrs | Total hours: 4 hrs 15 mins | Yield: 4 servings
Flavorful, tender meat, and my family’s favourite Saturday night dinner. This Sicilian Braciole is perfect if you adore Italian food. A head turner and a true classic!
Ingredients
1/2 c. dried Italian-style bread crumbs
2/3 c. grated Parmesan
1/2 c. grated provolone
2 tbsp chopped fresh Italian parsley leaves
1/4 c. toasted pine nuts
Salt and freshly ground black pepper, to taste
4 tbsp olive oil; divided
1 large onion, diced
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 tbsp fresh basil leaves, chopped
1 1/2 lbs braciole meat or flank steak, pounded super thin (1/8”)
1/2 c. dry white wine
3 c. classic marinara sauce or store-bought marinara sauce
Spaghetti, cooked al dente
Note: You will need butcher’s twine to tie the rolls
How to make Sicilian Braciole
Step 1: In a medium bowl, combine the first five ingredients until well mixed. Then, stir in 2 tbsp olive oil and season with salt and pepper. Set aside.
Step 2: Heat a tbsp olive oil in a large skillet over medium heat. Once hot, saute the onion for about 4 to 5 minutes. Then, add in the garlic and crushed red pepper and continue to cook for a minute more. Turn off the heat, stir in the basil, and sprinkle with salt and pepper.
Step 3: In the onion mixture, combine the bread crumb mixture and stir well.
Step 4: On a large, clean work surface, lay the braciole flat, evenly sprinkle with the bread crumb/onion mixture to cover the top. Then, roll the steak up beginning at 1 short end like a jelly roll style to completely enclose the filling. Now, tie the steak roll with a butcher’s twine at the beginning, middle, and end to secure. With salt and pepper, sprinkle each side of the braciole.
Step 5: In a heavy large Dutch oven, heat the rest of the tbsp oil over medium heat. Once hot, cook the braciole for about 6 minutes on each side until brown. Pour in the wine, bring to a boil for about a minute or two, and then stir in the marinara sauce.
Step 6: Partially cover the pot and simmer until the meat is tender, turning the braciole and basting it with the sauce every 30 minutes. Remove the cover after 2 hours and continue to cook for another 2 hours until the meat is completely cooked and tender.
Step 7: After cooking the meat for about 3 1/2 hours, cook the pasta in a large pot of salted boiling water for about 8 to 9 minutes until al dente. When done, drain the pasta and place it on a large serving platter or plates, then top with the sauce and braciole.
Step 8: Take the braciole from the sauce once ready to serve. Cut the twine off the rolls with a large sharp knife or kitchen shears, then slice the braciole into thick slices crosswise and diagonally. To a large serving platter, place the slices or add on top of the pasta. Generously spoon the sauce over and sprinkle with cheese. Enjoy!
Ingredients
- 1/2 c. dried Italian-style bread crumbs
- 2/3 c. grated Parmesan
- 1/2 c. grated provolone
- 2 tbsp chopped fresh Italian parsley leaves
- 1/4 c. toasted pine nuts
- Salt and freshly ground black pepper, to taste
- 4 tbsp olive oil; divided
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 2 tbsp fresh basil leaves, chopped
- 1 1/2 lbs braciole meat or flank steak, pounded super thin (1/8”)
- 1/2 c. dry white wine
- 3 c. classic marinara sauce or store-bought marinara sauce
- Spaghetti, cooked al dente
- Note: You will need butcher's twine to tie the rolls
Instructions
Step 1: In a medium bowl, combine the first five ingredients until well mixed. Then, stir in 2 tbsp olive oil and season with salt and pepper. Set aside.
Step 2: Heat a tbsp olive oil in a large skillet over medium heat. Once hot, saute the onion for about 4 to 5 minutes. Then, add in the garlic and crushed red pepper and continue to cook for a minute more. Turn off the heat, stir in the basil, and sprinkle with salt and pepper.
Step 3: In the onion mixture, combine the bread crumb mixture and stir well.
Step 4: On a large, clean work surface, lay the braciole flat, evenly sprinkle with the bread crumb/onion mixture to cover the top. Then, roll the steak up beginning at 1 short end like a jelly roll style to completely enclose the filling. Now, tie the steak roll with a butcher’s twine at the beginning, middle, and end to secure. With salt and pepper, sprinkle each side of the braciole.
Step 5: In a heavy large Dutch oven, heat the rest of the tbsp oil over medium heat. Once hot, cook the braciole for about 6 minutes on each side until brown. Pour in the wine, bring to a boil for about a minute or two, and then stir in the marinara sauce.
Step 6: Partially cover the pot and simmer until the meat is tender, turning the braciole and basting it with the sauce every 30 minutes. Remove the cover after 2 hours and continue to cook for another 2 hours until the meat is completely cooked and tender.
Step 7: After cooking the meat for about 3 1/2 hours, cook the pasta in a large pot of salted boiling water for about 8 to 9 minutes until al dente. When done, drain the pasta and place it on a large serving platter or plates, then top with the sauce and braciole.
Step 8: Take the braciole from the sauce once ready to serve. Cut the twine off the rolls with a large sharp knife or kitchen shears, then slice the braciole into thick slices crosswise and diagonally. To a large serving platter, place the slices or add on top of the pasta. Generously spoon the sauce over and sprinkle with cheese. Enjoy!
