Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Ingredients Nutrition


  1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
  2. Sprinkle with salt& pepper.
  3. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
  4. Roll up the slices, tucking in the ends and tie with kitchen string.
  5. Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
  6. Dredge the braciole in flour shaking off any excess, then place in the pan.
  7. Cook until browned on all sides, about 15 minutes.
  8. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
  9. Add the onion, carrots, and celery.
  10. Cook, stirring until tender but not browned, about 10 minutes.
  11. Add braciole, bay leaves, and salt& pepper.
  12. Add red wine and cook until most of liquid evaporates, about 2 minutes.
  13. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
  14. Fill one of the tomato cans 1/2 way with water and add to saucepan.
  15. Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
  16. Sprinkle the basil over the rolls, and cook for 2 minutes longer.
  17. Transfer to serving plates, spoon the sauce over the top and serve at once.
Most Helpful

Everything went along speedily and fine until steps 8-18. For ease and quick preparation, I would use my favorite pasta sauce instead of laboring over those afore mentioned steps. The presentation would still be spectacular for most folks!

judy 1020 June 26, 2003

For years I would shop at my favorite butchers in NYC (shout out to Esposito's) and see several varieties of beef braciole in their display case, but never tried them until I moved to CA and decided to make this dish. These were very good and my husband and I really enjoyed them. I especially enjoyed the tomato sauce. However, I found the braciole to be very time-consuming (I wrestled with the kitchen string and tying up the rolled up steak), so probably will not be making these very often. If I was back in NYC where I could "outsource" the steak braciole, I'd make your sauce and we'd eat these weekly!

Phat & Sassy July 29, 2011

I'm German and hubby is 100% Italian so when I told him I was making braciole I kind of got a raised eyebrow. After his first bite he was impressed! I did tweak it a little. Instead of water I used chicken stock in the sauce. I also added a pinch of oregano and fresh basil to the sauce too and a little tomato paste. I did not add the pignolis only because hubby doesn't like them. We both thought this was a great recipe. I will make this again, but next time I will let it simmer all day to make the braciole even more tender.

PetSitter September 08, 2008