In the world of Italian cuisine, Braciola (also known as Braciole) is one of the most popular and highly sought-after dishes. And with good reason – this traditional Italian recipe is truly delicious and packed with flavors.
As a sommelier, I’m excited to present this classic dish paired with a rich tomato and dry red wine sauce that will surely elevate your dining experience. The deep flavors of the sauce are perfectly balanced with the tender and flavorful beef rolls, giving you a mouthwatering taste with every bite.
Whether you’re looking for a hearty dinner to impress your loved ones or just craving some authentic Italian food, this braciola recipe is guaranteed to satisfy your cravings.
So why not give it a try? Follow along as I take you through all the steps to make this delicious dish in the comfort of your own home!
Why You’ll Love This Recipe
There are countless reasons why you’ll fall in love with this Braciola (Braciole) with Tomato and Wine Sauce Recipe. First and foremost, this dish is the epitome of authentic Italian cuisine. It’s a classic Italian recipe that has been handed down from generation to generation, with each family adding their own unique twist to it. When you take a bite of this flavorful dish, you’re transported to the streets of Italy – it’s that authentic.
But this Braciola recipe isn’t just delicious, it’s also incredibly easy to make. Even if you’re not an experienced cook, you can whip up this dish with ease. All you need is some thinly sliced beef or pork, bacon, hard-boiled eggs, and a few herbs and spices. The sauce is made with crushed tomatoes and a dry red wine – nothing too fancy or complicated.
Another reason why you’ll adore this dish is its versatility. You can substitute the beef for pork tenderloin or shoulder if you prefer. You can also add pine nuts or parmesan cheese if you want to give it an extra boost of flavor. Whether you’re cooking for your family or entertaining friends, this dish is sure to be a crowd-pleaser.
And let’s not forget about the wine sauce – it’s what truly makes this dish come alive. The combination of crushed tomatoes and dry red wine creates a rich and flavorful sauce that will leave your taste buds begging for more. Plus, the aroma of the wine sauce cooking on the stove will fill your kitchen with an intoxicating scent that will have everyone lining up for seconds.
In conclusion, if you’re looking for an authentic Italian dish that’s both easy to make and incredibly delicious, look no further than this Braciola (Braciole) with Tomato and Wine Sauce Recipe. Trust me when I say that one taste of this classic Italian masterpiece will have you hooked for life.
Here is a list of all the ingredients you will need to make this rich Italian dish:
- 4 thin slices of beef (flank steak or top round) pounded thin
- Salt and pepper to taste
- 2 hard-boiled eggs, finely grated
- 1/3 cup parmesan cheese, freshly grated
- 2 garlic cloves, minced
- ¼ cup pine nuts, toasted
- 1/3 cup parsley flakes, finely chopped
- 2 tbsp olive oil
- 4 slices bacon
- 1 tsp oregano leaves
- 1 tsp onion powder
- 1 can (28 oz.) crushed tomatoes
- 1 can (15 oz.) tomato sauce
- 1 cup dry red wine
The Recipe How-To
Step 1: Prepping the Beef
To make the perfect braciola, it is essential to choose the right cut of meat. Flank steak is the cut that works well and adds texture and flavor to this authentic Italian dish. Using a sharp knife, you should slice the beef into thinly sliced 1/4-inch slices. Then use a kitchen mallet to flatten it out.
Step 2: Add Filling
To add flavor to the beef, you need a savory filling. In a bowl, mix together parmesan cheese, parsley flakes, oregano leaves, and salt and pepper to taste. Spread this delicious mixture over each thinly sliced beef.
Adding hard-boiled eggs and cooked bacon on top of the cheese and herb mixture gives an extra pop of flavor. Adding thin strips of garlic cloves will help bring out the flavors in your sauce later.
Step 3: Rolling Up the Braciola
Now it’s time to roll up these delicious pockets of flavor. Starting from one end, roll up each piece of beef tightly, making sure that all the filling is inside. Secure everything with some toothpicks.
Step 4: Brown The Beef
Take a large pot or pan and heat up some olive oil on medium heat. Once hot, place each braciola into the pot seam-side down so that it stays closed during cooking. Brown them all on each side until evenly golden brown.
Step 5: Add Wine Tomato Sauce
Next comes the tomatoes! Start with a can of crushed tomatoes, then add one cup of red wine. You want to use a good quality dry red wine, like a Chianti or Cabernet Sauvignon. The wine adds depth and complexity and helps make a more complex sauce.
Stir in one tablespoon of tomato sauce, which adds richness and also helps to thicken the sauce. As the braciole continues to cook, the sauce will thicken and become rich with all the browned bits left from browning the meat.
Step 6: Slow Cook
Lower your heat to a simmer and let it slow-cook for at least two hours or until the beef is tender enough. Remember that slow-cooking will give more flavor, making the beef tenderer.
Step 7: Serve Hot
Once finished, carefully remove from the pot, remove any toothpicks, and let rest for about 5-10 minutes before serving. I enjoy serving this on a bed of pasta with some extra grated parmesan cheese on top.
Substitutions and Variations
One of the best things about this recipe is that it’s so versatile. You can change up the ingredients to suit your tastes or use what you have on hand. Below are some substitution ideas and variations to consider:
– Meat: While flank steak is the traditional cut for braciole, you can also use pork tenderloin or pork shoulder for a different flavor. You could even try chicken or turkey if you prefer a lighter meat.
– Filling: The filling for your braciole can be customized as well. Instead of the hard-boiled eggs and bacon, you might try adding chopped spinach, pine nuts, raisins, or provolone cheese. Mix and match until you find a combination that works for you.
– Cheese: In addition to Parmesan cheese, you might sprinkle some mozzarella over the braciole before baking. This will make it extra cheesy and delicious.
– Sauce: If you’re not a fan of tomato-based sauces, try making a wine sauce instead. Simply deglaze the pan with dry red wine after browning the braciole and add beef broth, garlic, and herbs. Let this simmer for a few hours until the meat is tender and the sauce has thickened.
– Vegetables: To make your meal more balanced and nutritious, add veggies like carrots, onions, and bell peppers to the sauce. They’ll cook down and become tender during the slow braising process.
These are just a few ideas to get you started, but don’t be afraid to experiment with new flavors and ingredients. After all, cooking is all about creativity!
Serving and Pairing
When it comes to serving and pairing braciola, it is all about finding the perfect balance of flavors. With its rich tomato and wine sauce, this Italian dish pairs well with a variety of sides and beverages.
Firstly, I recommend serving your braciola hot, straight out of the oven. This will ensure that the stuffed beef retains its juices and flavors. For sides, you can’t go wrong with some crusty bread, buttery mashed potatoes, or even a simple green salad with cherry tomatoes on top. The bread will help you sop up every last drop of that delicious tomato wine sauce!
Now let’s talk about pairings. Since we’re using red wine in the sauce recipe, it makes sense to drink a dry red wine alongside your braciola. A Chianti or Sangiovese would be the most traditional pairing for this Italian meat dish, but you could also try a Cabernet Sauvignon or even a Pinot Noir.
If wine isn’t your thing, you could opt for a light beer like a lager or pilsner to balance out the richness of the tomato wine sauce. Alternatively, a crisp Italian soda or iced tea would be refreshing on a warm day.
In summary, when serving and pairing your braciola, keep in mind that you want to complement its rich flavors without overpowering them. Whether you choose to pair it with red wine or another beverage of your choice, just remember to savor every bite!
Make-Ahead, Storing and Reheating
The Braciola with Tomato and Wine Sauce Recipe is a classic Italian dish that gets better as it soaks up the tomato and wine sauce. This recipe is perfect for those who want to plan ahead for dinner or don’t have time to cook on the day they want to serve this hearty meal.
One of the great things about this recipe is that you can make it ahead of time, store it in the fridge, then reheat when ready to serve. To make this recipe ahead of time, follow all the steps until you reach the point where you add the tomato sauce and wine mixture. Stop at this step and allow the meat to cool completely before placing it in an air-tight container.
When you’re ready to serve, you can reheat your Braciola with Tomato and Wine Sauce in several different ways. You can reheat it on the stovetop by bringing the sauce back to a simmer and then adding your pre-made Braciola to warm through. Or, you can place your meat on a baking sheet, cover it with foil, and reheat it in a preheated oven at 350°F for 10-15 minutes or until heated through.
One tip for reheating leftovers is to slightly undercook your meat when initially preparing your Braciola with Tomato and Wine Sauce Recipe. Doing so will ensure that when reheated, your meat will not become dry or overcooked.
If you have any leftovers after serving, make sure to store them properly. Place any leftover Braciola in an air-tight container in the fridge for up to three days. When reheating leftovers from the fridge, make sure to use a microwave-safe dish and add a splash of water or stock to help keep your meat moist.
Overall, if you want an easy Italian beef recipe that will impress your loved ones any day of the week, this Braciola with Tomato and Wine Sauce Recipe is a great choice. Plan ahead, store it properly, and enjoy the leftovers throughout the week.
Tips for Perfect Results
To achieve the best results with this Braciola recipe, below are some tips I would like to share:
1. Pound the Beef Thinly: Braciole is made by rolling thin slices of beef around a filling, so it’s important to pound the beef thinly to ensure that it cooks evenly and becomes tender.
2. Use Kitchen Twine to Secure the Rolls: To keep the stuffing from falling out during cooking, use kitchen twine to tie up each roll tightly.
3. Brown the Beef First: Browning the beef before adding it to the sauce adds extra flavor and color to the dish. Make sure to brown all sides of the beef rolls thoroughly.
4. Don’t Overcook the Braciola: Overcooking can cause the beef to become tough and dry, so make sure to cook it just until it is tender and juicy.
5. Add Wine to Deglaze the Pan: After browning the beef, don’t forget to add some dry red wine to deglaze the pan and scrape up any browned bits. This will add depth of flavor to your sauce.
6. Let it Rest Before Slicing: Once cooked, let your Braciola rest for a few minutes before slicing it into thin pieces. This helps keep all of those tasty juices inside instead of on your cutting board.
Follow these tips carefully, and you’ll end up with delicious Braciola served in a rich tomato and wine sauce that will transport you straight to Italy!
In conclusion, this recipe for Braciola with Tomato and Wine Sauce is the perfect way to indulge in a classic Italian dish that will impress your guests or your family. It’s not only easy to make, but the aroma and taste of the final product will leave you salivating for more.
Using quality ingredients such as thinly sliced beef, dry red wine, crushed tomatoes, bacon, garlic, and oregano leaves will ensure that each bite is packed with flavor. The sauce made from browned bits and wine will take it up another notch.
Moreover, this dish is versatile enough to be enjoyed with a variety of sides or even on its own. Pair it with a side of pasta or roasted vegetables, or just enjoy it with some crusty bread to mop up all the delicious sauce.
Therefore, I wholeheartedly recommend this recipe for anyone looking to master an authentic Italian Braciola, without having to spend hours in the kitchen. So don’t hesitate to give it a try; your taste buds will thank you!
Braciola (Braciole) With Tomato and Wine Sauce Recipe
- 2 lbs thinly sliced round steaks
- 2 -3 garlic cloves, chopped fine
- 1/2 cup soft breadcrumbs
- 6 slices bacon, cooked and crumbled (or REAL bacon bits)
- 3 hard-boiled eggs, chopped
- 2 1/2 teaspoons oregano leaves, divided
- 1 tablespoon parmesan cheese
- 1 1/2 teaspoons parsley flakes
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 3 tablespoons olive oil
- 2 (16 ounce) cans crushed tomatoes
- 2 teaspoons onion powder
- 1/4 cup dry red wine
- Place steaks between waxed paper or plastic wrap- pound until very thin.
- Cut steaks into serving size pieces (about 8), or you can roll the whole thing and tie with string (That's how I do it!) Combine garlic, crumbs, egg, bacon, 1 1/2 tsp oregano, cheese, parsley flakes, 1/2 tsp salt 1/8 teaspoons pepper, 1 tbs. olive oil.
- Spoon equal amounts of this mixture on steaks.
- Roll steak and tie with string, or secure with toothpicks.
- Heat oil in skillet and brown rolls.
- Transfer to oven proof casserole.
- Add tomatoes, onion powder, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper.
- Simmer, covered (or bake in 350 degree oven) for 1 1/2 hours.
- Add water if necessary- Add wine and cook another 10 minute.
- Serve with pasta.