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!
WATCH OUR FOOD/COOKING PODCAST:
https://www.youtube.com/@sipandfeastpodcast

SUPPORT ON PATREON:
https://www.patreon.com/sipandfeast
FOLLOW US ON INSTAGRAM:
https://www.instagram.com/sipandfeast/

MY AMAZON STORE (This is an affiliate link)
https://www.amazon.com/shop/sipandfeast

SIMILAR PRODUCTS USED (This is an affiliate link)
Reduced Sodium Beef Base: https://amzn.to/3sVLDEu
Lodge 7.5qt Dutch Oven: https://amzn.to/3Zu0tNc
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mercer Chef's Knife: https://amzn.to/3rih6dW
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/italian-beef-braciole/

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

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.