# What You’ll Need:
→ For the Braciole
01 - 4 thin slices beef top round or flank steak (about 5 oz each)
02 - Salt and freshly ground black pepper, to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks for securing
→ For the Tomato Sauce
12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (28 oz) crushed tomatoes
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper, to taste
19 - Pinch of sugar
# How-To:
01 - Lay the beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and freshly ground black pepper.
02 - In a mixing bowl, combine the grated pecorino cheese, toasted pine nuts, raisins, chopped fresh parsley, basil, minced garlic, and breadcrumbs. Mix thoroughly until evenly distributed.
03 - Spread the filling mixture evenly onto each beef slice, leaving a small border around the edges. Roll up each slice tightly, tucking in the sides as you roll. Secure firmly with kitchen twine or toothpicks to prevent unraveling during cooking.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the rolled braciole and sear on all sides until well-browned, about 6-8 minutes total. Remove from skillet and set aside on a plate.
05 - In the same skillet, add the remaining 2 tablespoons olive oil. Sauté the finely chopped onion until soft and translucent, about 3 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the red wine and let it bubble vigorously, reducing by half. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet—these add essential depth of flavor.
07 - Add the crushed tomatoes, dried oregano, salt, pepper, and pinch of sugar. Stir well to combine and bring the mixture to a gentle simmer.
08 - Return the seared braciole to the skillet, nestling them into the sauce. Cover with a lid and reduce heat to low. Simmer gently for 1 hour and 15 minutes, turning the braciole occasionally, until the beef is fork-tender.
09 - Remove the braciole from the sauce and carefully discard the kitchen twine or toothpicks. Slice each roll into rounds and arrange on serving plates. Spoon the warm tomato sauce generously over the top.
