Braciole Recipe – Eats Now

Name: Braciole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried Italian-style bread crumbs; 1 garlic clove, minced; 2/3 cup grated Pecorino Romano; 1/3 cup grated provolone; 2 tablespoons chopped fresh Italian parsley leaves; 4 tablespoons olive oil; Salt and freshly ground black pepper; 1 (1 1/2-pound) flank steak; 1 cup dry white wine; 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce; 1/2 cup extra-virgin olive oil; 1 small onion, chopped; 2 cloves garlic, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 2 (32-ounce) cans crushed tomatoes; 4 to 6 basil leaves; 2 dried bay leaves; Sea salt and freshly ground black pepper; 4 tablespoons unsalted butter, optional; In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute un…; Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.; If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.; Yield: 6 cups; Prep Time: 15 minutes; Cook Time: 1 hour, 10 minutes

Try this homemade Braciole recipe the whole family will love. Made with bread crumbs, garlic, Romano and grated provolone. Easy step-by-step instruction…

This Braciole relies on simple, everyday ingredients such as garlic clove, minced, grated pecorino romano, grated provolone and olive oil. It comes together quickly and makes 4 servings, at about 694 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes

1
Stir the first 5 ingredients in a medium bowl to blend.
2
Stir in 2 tablespoons of the oil.
3
Season mixture with salt and pepper and set aside.
4
Lay the flank steak flat on the work surface.
5
Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
6
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely.
7
Using butcher's twine, tie the steak roll to secure.
8
Sprinkle the braciole with salt and pepper.
9
Preheat the oven to 350 degrees F.
10
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat.
11
Add the braciole and cook until browned on all sides, about 8 minutes.
12
Add the wine to the pan and bring to a boil.
13
Stir in the marinara sauce.
14
Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
15
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
16
The total cooking time should be about 1 1/2 hours.
17
Remove the braciole from the sauce.
18
Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices.
19
Transfer the slices to plates.
20
Spoon the sauce over and serve.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 cup dried Italian-style bread crumbs, 1 garlic clove, minced, 2/3 cup grated Pecorino Romano, 1/3 cup grated provolone, and more.

Yes, Braciole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
694 kcal
Category
Meat & Poultry

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