Nonna’s Sunday Braciole – Authentic Beef Rolls in Tomato Sauce

A Taste of Neapolitan Soul in Every Bite

The Neapolitan braciola is more than a simple meat dish — it’s a warm embrace from tradition, slow-cooked in love and rich tomato ragù.

Its fiery red color symbolizes the passion of Southern Italian kitchens and the generations that passed this recipe down with pride.

Why Nonna Loves This Recipe

This classic dish carries the flavor of family Sundays, the scent of simmering tomato sauce filling the home, and the joy of long meals shared together.

For Nonna, it’s not just food — it’s heritage, a comforting ritual that brings everyone to the table.

🕰 Cooking Time

• Preparation Time: 25 minutes

• Cooking Time: 2 hours

• Total Time: 2 hours 25 minutes

• Servings: 4

🍴 Ingredients

• 4 beef slices (about 5 oz each, palettina or pezza a cannello)

• 2 tbsp pine nuts

• 2 tbsp raisins (pass grapes)

• ¼ cup (2 oz) grated pecorino cheese

• 1 clove garlic, minced

• 2 tbsp chopped parsley

• 3 cups (25 oz) tomato puree

• 1 small onion, chopped

• ½ cup dry white wine

• Fresh basil leaves

• Salt and black pepper, to taste

• 3 tbsp extra virgin olive oil

🥩 Method

Step 1: Prepare the Beef

• Flatten each slice of beef using a meat mallet until about ¼ inch thick. This helps with even cooking and easy rolling.

Step 2: Make the Filling

• In a small bowl, mix raisins, pine nuts, pecorino cheese, garlic, and parsley. Season with a pinch of salt and black pepper.

Step 3: Roll the Braciole

• Spread a portion of the filling onto each beef slice. Roll tightly and secure each roll with kitchen twine or toothpicks.

Step 4: Sear the Rolls

• In a large pot, heat olive oil and brown the braciole on all sides. Remove and set aside.

Step 5: Prepare the Sauce

• In the same pot, sauté the onion until soft. Add the white wine and simmer until the alcohol evaporates.

• Pour in the tomato puree, season with salt, pepper, and torn basil leaves. Stir and bring to a gentle simmer.

Step 6: Simmer the Braciole

• Return the beef rolls to the pot, nestling them into the sauce.

• Cover and cook on a very low flame for 2 hours, stirring occasionally. The meat will become tender and deeply flavored by the sauce.

Step 7: Serve

• Serve the braciole hot with a spoonful of sauce. You may also toss cooked pasta in the ragù as a first course.

🍳 Tips & Tricks

• Soak raisins: Soak in warm water for 10 minutes for extra plumpness.

• Low and slow: Gentle simmering is key for tender, flavorful meat.

• Make ahead: This dish tastes even better the next day.

• Sauce bonus: Use the rich tomato sauce for pasta — a perfect two-in-one meal.

🥗 Nutritional Facts (Per Serving)

NONNA'S BEEF ROLLS

This classic dish carries the flavor of family Sundays, the scent of simmering tomato sauce filling the home, and the joy of long meals shared together.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Notes

Ingredients

• 4 beef slices (about 5 oz each, palettina or pezza a cannello)
• 2 tbsp pine nuts
• 2 tbsp raisins (pass grapes)
• ¼ cup (2 oz) grated pecorino cheese
• 1 clove garlic, minced
• 2 tbsp chopped parsley
• 3 cups (25 oz) tomato puree
• 1 small onion, chopped
• ½ cup dry white wine
• Fresh basil leaves
• Salt and black pepper, to taste
• 3 tbsp extra virgin olive oil

---

🥩 Method

Step 1: Prepare the Beef

• Flatten each slice of beef using a meat mallet until about ¼ inch thick. This helps with even cooking and easy rolling.

Step 2: Make the Filling

• In a small bowl, mix raisins, pine nuts, pecorino cheese, garlic, and parsley. Season with a pinch of salt and black pepper.

Step 3: Roll the Braciole

• Spread a portion of the filling onto each beef slice. Roll tightly and secure each roll with kitchen twine or toothpicks.

Step 4: Sear the Rolls

• In a large pot, heat olive oil and brown the braciole on all sides. Remove and set aside.

Step 5: Prepare the Sauce

• In the same pot, sauté the onion until soft. Add the white wine and simmer until the alcohol evaporates.
• Pour in the tomato puree, season with salt, pepper, and torn basil leaves. Stir and bring to a gentle simmer.

Step 6: Simmer the Braciole

• Return the beef rolls to the pot, nestling them into the sauce.
• Cover and cook on a very low flame for 2 hours, stirring occasionally. The meat will become tender and deeply flavored by the sauce.

Step 7: Serve

• Serve the braciole hot with a spoonful of sauce. You may also toss cooked pasta in the ragù as a first course.

Keyword braciole, beef rolls, braciole di manzo,