Beef Braciole - The Single Best Italian Comfort Meal

Today we're making classic Italian-American Beef Braciole. The braciole are filled with breadcrumbs, cheese, raisins, and pignoli, rolled, and cooked until tender in a Sunday sauce. This recipe makes enough sauce to toss with 1 pound of pasta. I hope you love it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
FOR THE SAUCE
1/4 cup (53g) extra virgin olive oil
1 medium onion - diced
5 cloves garlic - minced
2 ounces (55g) tomato paste
1/2 cup (120g) dry red wine
3 28-ounce cans plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
1/2 cup (120g) water - plus more if required to thin sauce
FOR THE BRACIOLE
2 pounds (908g) top round
1/4 cup (53g) extra virgin olive oil
3 cloves garlic - paste
1/2 cup flat-leaf Italian parsley - minced
1 cup (100g) breadcrumbs
1/4 cup (35g) raisins or currants soaked in water then drained
1/4 cup (35g) pine nuts
3 tablespoons (42g) extra virgin olive oil
1/2 cup (50g) Pecorino Romano - grated
olive oil - for shallow frying
1/2 cup (120g) dry red wine
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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[SipandFeast]

Thanks for watching!
If you have watched this channel from early on, you might be wondering about the older beef braciole video? It had audio issues (sound coming out of one ear) and some other "beginner mistakes". It was time that I redid this classic. This recipe is fairly close, but I did streamline the stuffing and improved it a bit, which I always attempt to do with my cooking. Enjoy!

[paulkontz]

I don’t think there’s anything cringe about your show. I love the way it’s a family affair and it’s plain to see that you guys enjoy each other. Oh, and the recipes are always mouth watering. You guys make me miss NY.

[christineb]

Also, James "stuffing his face for 5 minutes" is a pretty entertaining review in an of itself. Having fed a lot of kids, I think silence while inhaling the food is pretty much the best compliment a dish can get.

[johnritchie]

I would use the wine to rinse the tomato cans, but that’s just the frugal grandmother in me talking. I love your videos. Very accessible for the home cook. You show us that Italian food doesn’t have to be hard.

[SamOperchuck]

this is one of the most comforting, uplifting and authentic channels on youtube.

[Sunnyflower]

I just love your channel! No fluff, straightforward recipes, and a real family enjoying food and time spent together.

[winemomma]

I love how excited you get when James loves your food.

[goodbonezz]

There’s something so gratifying about seeing a youngster who really appreciates good food. It’s like a sort of innate wisdom, and thoughtfulness.

[cherylvantil]

LOVED the comments of your taste tester. And James nailed the pine nuts and raisin ingredients spot on! I wouldn't mind watching him eat for 5 minutes. Isn't that one of the best parts of being a chef? Watching others enjoy your food? Absolutely LOVE your channel, your videos, your recipes, the teaching you do along with the recipes, your interplay with your expert camerawoman =), everything. I learn so much about Italian cooking. My best friend's husband grew up on Long Island and I can't wait to share your channel with them. Thank you so much for everything you share with us.

[megegert]

You do not need to apologize for anything. You are terrific at what you do and I have to say as a parent. Happy Father’s Day.

[JamesSavik]

The "James test" is important. Many of us have finicky teens, and James' approval gives us an idea of how the dish will work for them. Your cooking is making him grow like a weed.

[robertaarnold]

I loved how the taste tester pushed his sleeves up before he dug in.

[theunknownhousewife]

We make braciole for Christmas dinner. We have an assembly line of visiting relatives putting them together. We usually make 50+ at a time. We call them our Italian tamales! 😉

[DarionJackman]

When I was growing up, my cousins came to visit from out of town. My mother made a recipe that called for raisins in the meatballs. My cousins have never recovered from the trauma, and still mention it every time they visit, 40 years later.

[tomshank]

I made this recipe tonight for my family and it was just nothing short of phenomenal. Now I have to say that I used my own Sunday sauce recipe, but I did the beef rolls exactly as they are in the recipe. I just can’t wait to make it again. It was hands down one of the best Italian meals I’ve ever eaten or made. Thank you so much for the channel and your work and your awesome recipes.

[annettefournier]

I've never seen braciole made like my great aunt made it. She was from Sicily and used pork belly. Talk about heart stopping. But bless her she lived to be a very active 90yrs. Old!

[TheFloatingBartender]

Never subscribed to a channel this fast. So wholesome that it’s a family affair. LOVE IT

[THE-X-Force]

If you don't use a little liquid to rinse out every speck of tomato from those cans .. the ghost of your grandmother will haunt you forever. Also, if you're concerned about wine (the alcohol cooks off) you can always use any stock.

[gmiac]

Great video, as usual! I want some of this NOW!

Tip: Don’t waste the “side fond” from the side of the pot. That’s pure flavor. Put the lid on, off heat, and the steam will loosen the fond. Use the wooden spoon (or better yet, a rubber spatula) to loosen the fond and stir it into the sauce.

[roseanneberrios]

My grandmother and mother used to put salami cubes and hard boiled eggs along with the breadcrumbs, then rolled it up. My grandmother is from Sicily.