How To Make Braciole

Braciole is thinly sliced beef, seasoned with garlic and Italian cheese then rolled up. It can be used as the base for tomato sauce and served with pasta. If you weren't fortunate enough to have been taught how to make braciole by your nonna, read on to learn how to make braciole as they do in Calabria.

Every Italian family has their own recipe for braciole. Some add ingredients like ham, raisins, pignolia nuts, or bread crumbs to the filling. Feel free to alter the braciole recipe below to suit your family's tastes, creating your own family recipe.

One pound of meat will make approximately 8 braciole, depending on how it's sliced.

• 3 tablespoons olive oil
• 1 lb boneless beef round, cut into slices approximately 1/3 inch thick
• 1/2 cup grated parmesan cheese
• 6 garlic cloves, chopped
• 1/2 cup parsley, chopped
• Salt and pepper
• 2 28oz cans imported Italian tomatoes
• 12 oz tomato paste
• Water
• 1/4 cup fresh basil leaves, torn into small pieces

1. Lay out each slice of meat and pound with a meat tenderizing mallet until 1/4 inch thick.
2. Sprinkle each slice with salt and pepper
3. Divide the cheese, parsely and garlic between the number of slices of meat you have, and layer it on the meat.
4. Roll up the braciole, securing each roll with toothpicks or kitchen string.

This method of cooking the braciole also produces tomato sauce, which can be served with a pasta of your choice.

1. Heat the olive oil in a heavy bottomed pot.
2. Sauté the braciole until each roll is browned. You may need to work in batches, depending on the size of the pot.
3. Remove the braciole from the pot, and add the tomatoes, scraping up any browned bits from the bottom.
4. Return the braciole to the pot and simmer for 45 minutes.
5. Add the tomato paste, basil, and 12 oz of water.
6. Simmer another hour.
7. Add salt and pepper to taste.
8. Serve the braciole with tomato sauce on the side.