Authentic Italian Braciole Recipe with Orecchiette
User Reviews
5
94 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
793 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Italian Braciole Recipe with Orecchiette
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Authentic Italian Braciole is a traditional dish of thin beef slices rolled around a seasoned filling of lardo (or prosciutto), garlic, parsley, pecorino cheese, and chili pepper, then braised in a tomato and onion sauce. This recipe pairs the rich meat rolls with orecchiette pasta, tossed in a bright tomato sauce infused with basil and optional cherry tomatoes. The result is a harmonious dish combining tender, flavorful meat with tender pasta and robust sauce.
Description
This recipe starts by pounding thin beef slices to tenderize them, then layering savory ingredients like lardo, garlic, fresh parsley, pecorino cheese shavings, and chili pepper before rolling and securing each into braciole. The meat is seared to develop a browned crust, then braised slowly in an olive oil-based tomato sauce with sautéed onions, white wine, basil, and optional cherry tomatoes, allowing the flavors to meld and the meat to become tender.
The accompanying orecchiette pasta is cooked al dente and served topped with grated pecorino cheese, often combined with the tomato sauce used for the braciole to unify the dish. While traditionally served in courses—pasta first, then meat—combining both as one plate is also common.
Adding lardo when sautéing onions enriches the sauce by melting into it, adding a subtle depth. This dish pairs nicely with crusty bread and vegetables for a complete meal reflective of Italian home cooking.
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Ingredients
- 11 oz orecchiette pasta or short pasta of your choice
- pecorino cheese for serving
Beef Braciole:
- 8-10 thin slices beef preferably from a top or bottom round roast or sirloin
- 8-10 lices lardo can replace with prosciutto crudo, or pancetta, Italian
- 2-3 cloves garlic peeled and finely chopped
- 1 handful parsley chopped, fresh
- 1.5 ounce pecorino Alternatively, you can use Parmigiano Reggiano or Grana Padano, shavings
- 1 red chili pepper peperoncino, or a sprinkle of chili flakes
- salt
- black pepper
Tomato Sauce:
- 3-4 tablespoons extra virgin olive oil
- 1 red onion peeled and finely chopped
- ½ glass white wine red wine can also be used
- 18 ounces tomato passata
- 1 handful basil torn in pieces, leaves
- 10 cherry tomato optional
Instructions
Making the bracioles
- Place your beef slices flat side down on a sturdy chopping board.
- Gently pound the beef slices with a tenderizer or meat mallet, beginning from the thicker side and moving across each slice.
- On each beef slice, layer one slice of lardo, diced chili, finely chopped garlic, Pecorino shavings, and chopped parsley, ensuring to leave a small border around the edges.
- Roll each beef slice up tightly, starting from one side. Secure each rolled beef slice, or braciole, with two toothpicks, ensuring they pierce through the other side.
Making the braciole sauce
- In a Dutch oven or deep skillet, heat up the extra virgin olive oil over medium-high heat. Sear the bracioles in two batches for about 2 to 3 minutes on each side, or until they are browned. Remove the browned bracioles from the Dutch oven and set them aside.
- Lower the heat to medium-low. In the same Dutch oven, sauté the finely chopped onion until softened, which should take about 5 to 7 minutes.
- Pour the wine into the Dutch oven to deglaze the pan, scraping up any brown bits stuck to the bottom with a wooden spoon. Let it reduce until it has evaporated.
- Add the tomato passata, torn basil leaves, and cherry tomatoes if you are using them. Season with salt and pepper. Bring the sauce to a boil, then reduce the heat to medium-low.
- Place the browned bracioles back into the Dutch oven, making sure they are submerged in the sauce. Cover the Dutch oven and let it simmer until the meat is tender, which should take about 1.5 to 2 hours. Stir occasionally to prevent any sticking.
- As the bracioles near readiness, bring a pot of water to a boil for the pasta. Once the water starts boiling, add in the salt and wait for it to return to a boil. Cook the pasta in the boiling water until al dente, following the package instructions for timing. Before draining the pasta, reserve some of the pasta cooking water.
- Take the bracioles out of the sauce and stir the drained pasta into the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- Before serving, remove the toothpicks from the bracioles and slice them in half. Divide the bracioles and pasta among plates, serving each with additional grated Pecorino.
Notes
- This recipe is traditionally served with orecchiette pasta, but other short pastas like fusilli, penne, malloreddus, or casarecce can be used.
- Braciole and pasta are typically served as two separate courses, but you may serve them together as a one-plate meal.
- Adding extra Italian lardo to the onion sauté enhances the richness and flavor of the sauce as it melts.
Nutrition Information
Show Details
Calories
793kcal
(40%)
Carbohydrates
76g
(25%)
Protein
29g
(58%)
Fat
42g
(65%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
75mg
(25%)
Sodium
387mg
(16%)
Potassium
1087mg
(23%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1121IU
(22%)
Vitamin C
43mg
(48%)
Calcium
181mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 76g | 25% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 387mg | 16% |
| Potassium | 1087mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 43mg | 48% |
| Calcium | 181mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
94 reviews
Excellent
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