Braciole with Tomato Ragù
Thin beef rolls stuffed with breadcrumbs, cheese, and herbs, braised low and slow in a rich tomato sauce. A showstopping Italian-American classic that tastes like hours of work but comes together in one pot.
- Total time
- 75 min
- Servings
- 4
- Calories
- 548
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Mix breadcrumbs, cheese, parsley, half the garlic, egg, salt, and pepper in a small bowl.
Step 2
Lay beef slices on a cutting board. Place 2 tbsp filling on one end of each slice.
Step 3
Roll up tightly, tucking in sides as you go. Secure each roll with toothpicks if loose.
Step 4
Heat oil in a 5-quart Dutch oven over medium-high until shimmering, about 90 seconds.
Step 5
Working in batches, sear braciole 2 minutes per side without moving. Transfer to a plate.
Step 6
Add onion to the pot. Cook 3 minutes, stirring, until edges soften and brown slightly.
Step 7
Stir in remaining garlic, cook 30 seconds until fragrant. Crush tomatoes by hand over the pot.
Step 8
Pour in broth. Scrape any browned bits from the bottom with a wooden spoon.
Step 9
Nestle braciole seam-side up into sauce. Bring to a gentle simmer.
Step 10
Cover and reduce heat to medium-low. Braise 45 minutes until meat is fork-tender.
Step 11
Uncover. Stir in basil. Taste and adjust salt and pepper.
Step 12
Serve hot, 2 braciole per bowl with plenty of sauce spooned over.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- 5-quart Dutch oven or heavy-bottomed pot with lid
- wooden spoon
- metal tongs
- toothpicks
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