Real Recipes From Real Home Cooks ®

amy’s bracioli

Recipe by
Amy CooksToo
Cincinnati, OH

I got hooked on Italian Grandma and Cooking Italian with Joe (Joe Borio) videos over the winter of 2020. One item both prepared was Bracioli. Bracioli is a rolled beef stuffed with a savory filling. I combined their recipes plus my thoughts to improve. We use club steaks because that’s what the local farmer where we get our beef calls them. We’ve played around with different smokey meats as the second meat and landed on a good smoked bacon works best. You can taste it. Who doesn’t like bacon? A good tomato sauce is key as is the fresh pasta, what’s in the picture is my fresh pasta!

yield 2 serving(s)
cook time 1 Hr
method Stove Top

Ingredients For amy’s bracioli

  • 2
    club steaks - beef top loin sirloin ( about 2 pounds) pounded thin
  • 6
    strips bacon (pancetta or prosciutto works too, but not as well)
  • 1/2 c
    sweet onion minced
  • 1 clove
    garlic minced
  • 1/2 c
    seasoned bread crumbs
  • 1 Tbsp
    italian spice (mix of dry basil, oregano, rosemary, thyme, hot pepper flakes)
  • 1
  • 1/2 c
    pecorino romano
  • 2-4
    slices provolone (pounded steak size determine this)
  • 4-6
    slices bacon (pounded steak size determine this)
  • 10-12
    whole fresh basil leaves(if fresh basil isn’t in season, flat leaf parsley or spinach works, but basil is best)
  • 1-2 c
    red wine
  • 1 qt
    fresh tomato sauce
  • You decide
    olive oil, extra virgin
  • fresh pasta for serving

How To Make amy’s bracioli

  • 1
    In a dutch oven cook the bacon strips to just done, not crispy. You will need to be able to roll it up in the meat. Remove strips and add onion and garlic. Cook until onions are translucent.
  • 2
    In a bowl place the bread crumbs, Italian spice, egg and Romano cheese. Stir in the onions and garlic.
  • Rolled Bracioli secured with three pieces of butcher twine browning in olive oil.
    Lay the pounded club steak steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Layer provolone then bacon then basil leaves. Starting at the short end, roll up the steak like a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. I usually use three pieces of twine spacing them at 1/3 intervals. Toothpicks also work to secure. Use toothpicks to secure ends. Sprinkle the braciole with salt and pepper. Place into the dutch oven with olive oil on high heat to sear and brown. Turn to cook each side for 2 – 3 minutes. Add 1-2 cups of wine to deglaze and then add the tomato sauce. Return the rolls to the pot with the sauce. You want the rolls submersed in the sauce. Turn the heat to slow simmer cover and cook for 1 hour. Stir every 15 minutes or so.
  • 4
    With tongs, place the braciola onto a platter. Save the sauce in the pot, it’s going on the meat slices and pasta. Remove the butcher’s string. Cut into half inch slices. Serve with fresh pasta and sauce from the pot.