Braciole is a popular Italian dish that is often served at family gatherings and special occasions. It is a flavorful dish made with flank steak, rolled and filled with cheese, breadcrumbs, and spices. The Braciole is then slow-cooked in a rich marinara sauce, which enhances the flavors of the dish and makes the meat incredibly tender.
The main ingredients in this recipe include flank steak, parmesan cheese, provolone cheese, and a special marinara sauce. Flank steak is a lean cut of beef that is perfect for slow cooking. The cheeses and marinara sauce can be found in the Italian section of most supermarkets. If you cannot find Provolone, you can substitute it with another type of semi-hard cheese.
Ingredients for Italian Braciole in Marinara Sauce
Flank steak: This is a lean cut of beef that is perfect for slow cooking.
Salt: Used to season the meat.
Pepper: Adds a bit of spice to the dish.
Parmesan cheese: Adds a salty, nutty flavor to the filling.
Provolone cheese: This is a semi-hard cheese that melts well and adds a creamy texture.
Italian breadcrumbs: Used in the filling to give it some substance.
Garlic powder: Used to season the filling.
Dried basil: Adds an herby flavor to the dish.
Olive oil: Used for searing the meat and adding richness to the sauce.
Marinara sauce: This is a tomato-based sauce that the meat is cooked in.
One reader, Caresa Landon says:
This Italian braciole recipe is a game-changer! The flavors are rich and comforting, and the marinara sauce is simply divine. The meat is tender and juicy, and the filling is bursting with cheesy goodness. It's a must-try for anyone who loves authentic Italian cuisine. Grazie mille for this amazing recipe!
Techniques for Making Italian Braciole in Marinara Sauce
How to pound and flatten the flank steak: Lay the flank steak on a clean surface and use a meat tenderizer to pound it flat. This will help tenderize the meat and create an even thickness for rolling.
How to roll and tie the braciole: After seasoning the flattened flank steak, place the provolone on the meat and evenly distribute the breadcrumb filling. Roll the steak tightly, starting from the short end, and then tie the roll with butcher’s twine to secure the braciole for cooking.
How to sear the braciole: Heat olive oil in a large pot over medium-high heat. Sear the braciole roll for about 1 minute on each side to quickly brown the meat before adding the marinara sauce.
How to cook the braciole in marinara sauce: After searing, add the marinara sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure even cooking and flavor infusion.
How To Make Italian Braciole In Marinara Sauce
Indulge your guests for dinner with this authentic Italian Braciole dish! It’s a meat dish filled with creamy cheese slathered in a savory marinara sauce.
Serves:
Ingredients
- 2lbflank steak
- ½tspsalt
- ¼tsppepper
- 1cupparmesan cheesegrated
- 4slicesprovolone cheese
- ½cupItalian bread crumbs
- ½tspgarlic powder
- 1tspdried basil
- 5tbspolive oil
- 4cupsmarinara sauce
Instructions
-
In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mixture aside.
-
Lay the flank steak on a clean surface then pound flat with a meat tenderizer. Sprinkle with salt and pepper.
-
Place the provolone on the meat and then evenly distribute the breadcrumb filling among the flank steaks.
-
Roll the steak, beginning on the short end, all the way up.
-
Tie the roll close with butcher’s twine to secure the braciole.
-
Pour the olive oil into a large pot and heat over medium high heat.
-
Sear the braciole roll for about 1 minute on each side, just to brown the meat quickly.
-
Add the tomato sauce to the pot and lower the heat to low.
-
Cover and cook the braciole for an hour, basting the rolls occasionally.
-
Serve hot along with the sauce and some cooked pasta, and enjoy!
Nutrition
- Calories: 634.82kcal
- Fat: 38.25g
- Saturated Fat: 14.43g
- Trans Fat: 0.01g
- Monounsaturated Fat: 17.32g
- Polyunsaturated Fat: 3.06g
- Carbohydrates: 21.25g
- Fiber: 3.67g
- Sugar: 10.55g
- Protein: 49.48g
- Cholesterol: 136.07mg
- Sodium: 1390.01mg
- Calcium: 542.85mg
- Potassium: 1134.46mg
- Iron: 4.65mg
- Vitamin A: 153.51µg
- Vitamin C: 3.52mg
Crucial Technique for Perfect Italian Braciole
When searing your braciole, ensure the pot is hot enough before adding the meat. This will give the meat a nice brown crust and lock in the flavors. However, be careful not to burn the meat. If the pot is smoking excessively, it's too hot. Reduce the heat slightly and wait for the smoke to decrease before adding the meat. This technique will enhance the flavor of your braciole and give it a beautiful color.
Time-Saving Tips for Italian Braciole
Prep ahead: Prepare the breadcrumb mixture and flatten the flank steak the night before. This will save time and make the cooking process smoother.
Use a meat mallet: Pound the flank steak to an even thickness for quicker and more even cooking.
Quality marinara sauce: Save time by using a high-quality store-bought marinara sauce instead of making it from scratch.
Cook in a slow cooker: For a hands-off approach, cook the braciole in a slow cooker on low for 6-8 hours, allowing you to multitask while it cooks.
Freeze for later: Make a double batch and freeze the extra braciole for a quick and delicious meal on a busy day.
Substitute Ingredients For Italian Braciole In Marinara Sauce Recipe
flank steak - Substitute with top round steak: Top round steak is a lean cut of beef that can be sliced thinly and rolled, similar to flank steak. It will work well for braciole and can be tenderized through cooking.
provolone cheese - Substitute with mozzarella cheese: Mozzarella cheese has a mild flavor and melts well, making it a suitable replacement for provolone in this recipe.
italian bread crumbs - Substitute with panko breadcrumbs: Panko breadcrumbs will provide a similar texture and crunch to the dish, and they can also absorb flavors well.
marinara sauce - Substitute with tomato sauce with Italian seasoning: Tomato sauce with Italian seasoning can be used as a substitute for marinara sauce, providing a similar flavor profile.
Presenting Italian Braciole in Marinara Sauce
Elevate the plating: Arrange the braciole slices in a circular pattern on the plate, drizzling the marinara sauce in an artistic manner around the dish.
Garnish with fresh herbs: Sprinkle finely chopped fresh parsley over the braciole to add a pop of color and a hint of freshness to the dish.
Incorporate a side of al dente pasta: Serve the braciole alongside a small portion of perfectly cooked al dente pasta, such as fettuccine or pappardelle, to complement the flavors of the dish.
Add a touch of elegance with microgreens: Place a small bundle of microgreens, such as arugula or basil, on top of the braciole for a delicate and sophisticated touch.
Enhance with a drizzle of aged balsamic reduction: Create a beautiful design on the plate with a drizzle of aged balsamic reduction to add a touch of sweetness and complexity to the dish.
Present on a warm, elegant platter: Serve the braciole on a warm, elegant platter to maintain the ideal temperature and elevate the overall presentation of the dish.
Accompany with a glass of full-bodied red wine: Pair the braciole with a glass of Chianti or Barolo to enhance the dining experience and bring out the rich flavors of the dish.
Use a combination of white and dark plates: Create a visually striking presentation by using a combination of white and dark plates to showcase the vibrant colors of the dish.
Incorporate edible flowers: Place a few edible flowers, such as nasturtium or pansies, around the plate to add a touch of elegance and a subtle floral note to the presentation.
Serve on a bed of creamy polenta: Present the braciole on a luxurious bed of creamy polenta to add a comforting and indulgent element to the dish.
Essential Tools for Making Braciole in Marinara Sauce
- Meat tenderizer: A meat tenderizer is used to pound and flatten the flank steak, making it easier to roll and cook evenly.
- Butcher’s twine: Butcher’s twine is used to tie the rolled braciole to secure it while cooking.
- Large pot: A large pot is used to sear the braciole and then simmer it in marinara sauce.
Storing and Freezing Italian Braciole in Marinara Sauce
Once the braciole has cooled to room temperature, transfer it to an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store the braciole in the refrigerator for up to 3-4 days.
To keep the marinara sauce fresh, store it separately in an airtight container in the refrigerator for up to 5 days.
When ready to serve, reheat the braciole and marinara sauce together in a covered pot over low heat until warmed through, or microwave individual portions until heated to your liking.
For longer storage, you can freeze the braciole and marinara sauce:
- Wrap the cooled braciole tightly in plastic wrap, followed by a layer of aluminum foil, and place it in a freezer-safe container or freezer bag.
- Transfer the cooled marinara sauce to a freezer-safe container, leaving some room at the top for expansion.
- Label the containers with the date and contents, and freeze for up to 3 months.
To reheat frozen braciole and marinara sauce:
- Thaw the braciole and sauce overnight in the refrigerator.
- Place the thawed braciole and sauce in a covered pot and reheat over low heat until warmed through, or microwave individual portions until heated to your desired temperature.
- If the sauce appears too thick after thawing, you can add a little water or broth to thin it out while reheating.
How To Reheat Braciole Leftovers
To reheat leftover italian braciole in marinara sauce, start by preheating your oven to 350°F (175°C). This gentle heat will ensure that the meat doesn't dry out or become tough during the reheating process.
While the oven is preheating, remove the braciole from the refrigerator and let it sit at room temperature for about 10-15 minutes. This will help the meat reheat more evenly and prevent cold spots in the center.
Place the braciole and marinara sauce in an oven-safe dish, making sure that the meat is fully submerged in the sauce. If needed, add a little extra marinara or water to the dish to keep the meat moist.
Cover the dish with aluminum foil or an oven-safe lid to prevent the sauce from evaporating and the meat from drying out during reheating.
Place the covered dish in the preheated oven and reheat for about 20-30 minutes, or until the braciole is heated through and the sauce is bubbling. The exact reheating time will depend on the size and thickness of your braciole rolls.
Alternatively, you can reheat the braciole and marinara sauce on the stovetop. Place the meat and sauce in a large, deep skillet or saucepan over medium-low heat. Cover the pan and let the braciole simmer gently, stirring occasionally, until it's heated through. This method may take a bit longer than the oven, but it allows you to monitor the reheating process more closely.
If you're short on time, you can also use the microwave to reheat your leftover braciole. Place the meat and sauce in a microwave-safe dish, cover it with a damp paper towel, and microwave on high power in 30-second intervals until the braciole is heated through. Be sure to stir the sauce and rotate the dish between intervals to ensure even reheating.
Regardless of the reheating method you choose, be sure to check the internal temperature of the braciole with a meat thermometer. The meat should reach a minimum of 165°F (74°C) to ensure that it's safe to eat.
Once the braciole is heated through, remove it from the heat and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the reheated braciole and marinara sauce over freshly cooked pasta, such as spaghetti or penne, and garnish with grated Parmesan cheese and fresh basil leaves for a delicious and satisfying meal.
Interesting Trivia About Braciole in Marinara Sauce
Braciole is a traditional Italian dish that is typically made with thinly sliced meat, such as flank steak, and filled with a flavorful mixture of cheese, breadcrumbs, and herbs. It is then rolled up and simmered in a rich marinara sauce until tender. This dish is a classic example of Italian comfort food and is often served with pasta or crusty bread to soak up the delicious sauce. Braciole is a popular dish for special occasions and family gatherings in Italy, and it has also gained popularity in other parts of the world due to its delicious and satisfying flavors.
Is Making Braciole at Home Cost-Effective?
This Italian braciole in marinara sauce recipe is moderately cost-effective for a household. The use of flank steak and provolone cheese may increase the cost, but the dish's flavor and presentation make it worth the investment. The approximate cost for a household of 4 people is around $30-$35. The dish's rich flavors and satisfying portions make it a worthwhile indulgence. Overall Verdict: 8.
Is Italian Braciole in Marinara Sauce Healthy?
The Italian braciole in marinara sauce recipe, while undeniably delicious, may not be the healthiest choice due to a few factors:
- The recipe uses a significant amount of cheese (parmesan and provolone), which can be high in saturated fat and sodium
- Breadcrumbs are used as a filling, adding extra carbohydrates and potentially unhealthy additives if using store-bought breadcrumbs
- The dish is cooked in olive oil, which, although a healthier fat option, is still calorie-dense
- The marinara sauce may contain added sugars, depending on the brand or recipe used
However, the recipe does include some nutritious elements, such as the flank steak, which is a lean protein source, and the tomato-based marinara sauce, which can provide vitamins and antioxidants.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of cheese used or opt for lower-fat cheese alternatives
- Use whole wheat breadcrumbs or replace them with healthier options like ground nuts or seeds
- Limit the amount of olive oil used in cooking, or use a non-stick pan to minimize the need for added oil
- Choose a low-sugar, low-sodium marinara sauce, or make your own using fresh tomatoes and herbs
- Serve the braciole with a side of steamed or roasted vegetables to increase the nutrient content of the meal
- Use a leaner cut of beef, such as top round or sirloin, to further reduce the fat content
By making these adjustments, you can enjoy a healthier version of this classic Italian dish without compromising on taste.
Editor's Take on This Classic Italian Dish
This Italian braciole in marinara sauce recipe is a delightful combination of flavors and textures. The use of flank steak, parmesan, and provolone cheese creates a rich and savory filling, while the marinara sauce infuses the dish with a comforting, classic Italian taste. The cooking method ensures that the meat is tender and flavorful, making it a perfect choice for a special dinner. The addition of pasta as a side dish complements the braciole beautifully. Overall, this recipe promises a satisfying and impressive dining experience.
Enhance Your Italian Braciole In Marinara Sauce Recipe with These Unique Side Dishes:
Similar Recipes to Italian Braciole in Marinara Sauce
Appetizer and Dessert Pairings for Italian Braciole
Why trust this Italian Braciole In Marinara Sauce Recipe:
This recipe for Italian braciole in marinara sauce is a classic dish that embodies the essence of Italian cuisine. The flank steak is tenderized and filled with a flavorful mixture of parmesan cheese, provolone cheese, and Italian breadcrumbs, creating a rich and savory filling. The braciole is then seared to perfection and slow-cooked in a luscious marinara sauce, allowing the flavors to meld together beautifully. With the use of quality ingredients such as olive oil and a blend of aromatic spices, this recipe promises an authentic and delicious dining experience. Buon appetito!
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
