Savor the Flavor: Authentic Braciole Recipe With Herb-Roasted Goodness

Ingredients

For the Braciole:

1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat
½ cup Italian-style breadcrumbs
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
3 tbsp olive oil (for searing)
For the Tomato Sauce:

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp sugar (optional, to balance acidity)
Salt and pepper to taste
½ cup water or broth (as needed)
Instructions

Prepare the Meat: Lay beef slices on a cutting board and pound to about ¼-inch thickness for even cooking.
Make the Filling: In a bowl, mix breadcrumbs, parsley, basil, garlic, salt, and pepper until evenly blended.
Fill and Roll: Spoon a small amount of filling on each slice of beef. Roll tightly and secure with toothpicks or kitchen twine.
Sear the Braciole: Heat 3 tbsp olive oil in a Dutch oven over medium-high heat. Sear the rolls on all sides until browned. Remove and set aside.
Make the Sauce: In the same pot, add olive oil, then sauté onion and garlic until fragrant. Stir in crushed tomatoes, oregano, sugar, and seasonings. Simmer for 5 minutes.
Braise: Return braciole to the pot, cover, and simmer on low for 1.5–2 hours, turning occasionally and adding broth if needed.
Serve: Remove toothpicks or twine, slice, and serve with sauce over pasta, polenta, or mashed potatoes.