Braciole in Tomato Sauce
Thin beef or pork rolls filled with a savory breadcrumb and prosciutto mixture, braised in rich tomato sauce until tender. A classic Italian comfort dish with layers of flavor and deep, satisfying richness.
- 6 thin slices beef or pork (about 100g each)
- 100g breadcrumbs
- 50g grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 100g prosciutto, thinly sliced
- 400g tomato sauce
- 3 tbsp olive oil
- to taste salt and pepper
- Ask your butcher to slice the beef (or pork) very thin, about 3–4 mm thick. Alternatively, if you purchase thicker slices, place each piece between two sheets of plastic wrap and gently pound with a meat mallet until thin and evenly flattened. The thin, flat meat is crucial for proper rolling and even cooking.
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and chopped fresh parsley. Mix until evenly distributed. The breadcrumb mixture should be slightly moist but not wet—you'll use this to fill the braciole.
- Lay out one meat slice on a cutting board with the grain running horizontally from left to right. Season lightly with salt and pepper. Place a slice of prosciutto on top of each meat slice, then divide the breadcrumb mixture evenly among the six pieces, spooning a small mound (about 15g) in the center of each, leaving a border of about 2 cm all around.
- Starting from one end, roll the meat tightly around the filling, tucking in the sides as you roll to keep the filling contained. Roll away from you so the seam ends up on the bottom of the roll. Secure each braciole with 2–3 toothpicks inserted through the length of the roll to prevent it from unraveling during cooking.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Working in batches if necessary, place the braciole seam-side down in the hot oil and sear for 2–3 minutes per side until deeply browned on all surfaces. This browning creates a flavorful crust and seals in juices. Do not move them around too much—let them develop color. Transfer the seared braciole to a plate.
- Pour the tomato sauce into the skillet, scraping up any browned bits from the bottom with a wooden spoon. These browned bits add depth to the sauce. Return the braciole to the pan, nestling them into the sauce. The sauce should come about halfway up the sides of the rolls.
- Reduce the heat to low, cover partially with a lid, and simmer gently for 50–60 minutes until the meat is very tender when pierced with a fork and the sauce has thickened slightly. Stir occasionally and turn the braciole over halfway through cooking to ensure even braising.
- Remove from heat and let rest for 5 minutes. Carefully remove the toothpicks from each braciole. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot, spooning the rich tomato sauce over and around the braciole. These pair beautifully with pasta, risotto, or polenta for soaking up the sauce.
Chef's Note: Braciole is a classic Italian dish that appears on family dinner tables throughout the country, though it's particularly beloved in the south. The dish represents the Italian philosophy of elevating simple ingredients through patient cooking and careful layering of flavors. The thin meat rolls, filled with a savory breadcrumb mixture and cured prosciutto, become incredibly tender as they braise slowly in tomato sauce.
This is a dish that improves with time—the flavors actually deepen if made a day ahead and reheated gently. The braising liquid becomes the sauce for serving, so it's important to develop good flavor through proper browning. Some cooks add a splash of red wine to the braising sauce for additional depth. The braciole themselves can be assembled hours ahead, covered, and refrigerated until ready to cook. These freeze beautifully and are wonderful to have on hand for an impressive dinner with minimal effort on the day of serving.
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