Here’s a traditional Italian recipe for Braciole al Sugo — beef rolls simmered in tomato sauce, a classic comfort dish from southern Italy.
Braciole al Sugo (Italian Beef Rolls in Tomato Sauce)
Ingredients
For the Braciole:
6 thin slices of beef (top round or flank steak, about 1/4 inch thick)
1/2 cup grated Pecorino Romano or Parmesan cheese
1/2 cup breadcrumbs (preferably Italian seasoned)
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
2 tablespoons pine nuts (optional)
2 tablespoons raisins (optional, for a Sicilian touch)
Olive oil, for browning
Kitchen twine or toothpicks
For the Sauce (Sugo):
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine (optional)
2 cans (28 oz) whole peeled tomatoes or passata
Salt and pepper, to taste
A pinch of sugar (if tomatoes are acidic)
Fresh basil or a bay leaf (optional)
Instructions
1. Prepare the filling:
In a bowl, combine breadcrumbs, grated cheese, parsley, garlic, and optionally pine nuts and raisins. Add a small drizzle of olive oil to moisten the mixture slightly. Season with salt and pepper.
2. Assemble the Braciole:
Lay out the beef slices.
Spoon a bit of the filling onto each slice.
Roll tightly, tucking in the sides.
Secure each roll with toothpicks or tie with kitchen twine.
3. Brown the Braciole:
In a large skillet or Dutch oven, heat some olive oil.
Brown the beef rolls on all sides. Remove and set aside.
4. Make the sauce:
In the same pan, add a bit more olive oil if needed.
Sauté the onion until soft, then add garlic and cook briefly.
Pour in the red wine (if using), scraping up any browned bits, and let it reduce slightly.
Add tomatoes (crush them with your hands if using whole), season with salt, pepper, and a pinch of sugar. Add basil or bay leaf if using.
5. Simmer the Braciole:
Return the beef rolls to the pot, nestling them into the sauce.
Cover and simmer gently over low heat for about 1.5 to 2 hours, until the meat is tender.
6. Serve:
Remove toothpicks or twine before serving.
Serve hot, either on their own, or with pasta (the sauce is great on spaghetti or rigatoni).
Garnish with extra cheese and fresh basil if desired.
