Rating: 4.3 stars
33 Ratings
  • 5 star values: 16
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This recipe is so good that when my mom made these for Sunday dinner I wouldn't eat the pasta served. I hope you enjoy this recipe as much as I do. They are well worth the effort! Serve sliced over pasta.

Recipe Summary test

prep:
1 hr
cook:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.

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  • In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper.

  • Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.

  • Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.

Nutrition Facts

807 calories; protein 45.2g; carbohydrates 58.9g; fat 42.6g; cholesterol 115.5mg; sodium 1254.5mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 5 stars
11/05/2005
My grandmother made brasciole every Sunday with her "gravy" tomato sauce to most people... Brasciole can be made with pork veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients i.e different cheeses capicola my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!) Read More
(38)

Most helpful critical review

Rating: 3 stars
03/10/2008
I had a hard time getting this one together. It also got a little bit burned on the bottom (!). I'm going to attempt this again because I like the idea and the flavors are nice...will update. Thanks for the recipe! Read More
(5)
33 Ratings
  • 5 star values: 16
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/05/2005
My grandmother made brasciole every Sunday with her "gravy" tomato sauce to most people... Brasciole can be made with pork veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients i.e different cheeses capicola my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!) Read More
(38)
Rating: 5 stars
06/11/2007
I made this for the Soprano's final episode party (which was disappointing) but the recipe was the hit of the party! A couple of suggestions to make this easier and tastier: mix the onion mixture with the bread crumb mixture and add enough EVOO to make it bind and then spread it on the meat. I also used panko bread crumbs and Italian seasoning to give the stuffing more flavor. I used toothpicks to keep them all together and they worked great. Add a little bit of red wine to the spaghetti sauce for flavor and use the crock pot for very tender meat. I was in a hurry so I used the high setting for 5 hours and it came out perfect. I will definetly make this again! Read More
(20)
Rating: 5 stars
02/27/2006
Excellent! My only change will be the next time is to put a little more cheese and use italian parsley. I browned them and put in crockpot. Steak was very tender. Read More
(18)
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Rating: 5 stars
10/27/2003
try to use fresh bread crumbs (day oldfew days old bread)and i like fresh herbs......excellent recipe... Read More
(11)
Rating: 5 stars
10/16/2007
Okay gotta admit I would never have even heard of braciola if I hadn't seen Everybody Loves Raymond. So kudos to Debra for getting this to taste right because it is quite a tricky recipe but fantatsic when it's done. It took some time to tenderize the meat and get the ingredients the way I needed them but after rolling the meat and getting them simmering in the sauce it's just a waiting game. I substituted dried cranberries for raisins which were tart and sweet and my dad and sister's favorite parts of the inner stuffing. A wonderful Sunday meal to make with extra pasta I had lying around the kitchen. Read More
(10)
Rating: 4 stars
10/09/2005
I have made better Read More
(7)
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Rating: 3 stars
03/10/2008
I had a hard time getting this one together. It also got a little bit burned on the bottom (!). I'm going to attempt this again because I like the idea and the flavors are nice...will update. Thanks for the recipe! Read More
(5)
Rating: 5 stars
12/01/2006
This recipe was awesome. I used panko bread crumbs and dried cranberries instead of raisins. A lot of work but worth the rave reviews. Read More
(4)
Rating: 5 stars
05/27/2011
made this recipe exactly as is; it was superb. In my opinion it does not need any tinkering. Our grass-fed beef really shone in this recipe. EVERYONE loved it - my husband my kids (3 & 4) my parents and my brother and sister-in-law. Sauce was so good the leftovers were kept and put on noodles for lunch the next day! Now THAT's a good recipe! Thanks for sharing!! It'll be appearing often on our dinner table. Read More
(4)