Braciole (stuffed meat rolls in tomato sauce)

David Rocco's classic comfort dish comes from Italy and makes good use of late summer tomatoes and fresh-tasting parsley
By David Rocco
Braciole (stuffed meat rolls in tomato sauce)
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 900 g beef fillet, cut into 3cm slices
  • 1 bunches parsley, roughly chopped
  • 100 g raisins
  • 100 g pine kernels
  • 60 ml extra virgin olive oil
  • 2 cloves garlic, crushed
  • 120 ml dry white wine
  • 1 kg tomatoes
  • 2 tbsp basil, fresh, chopped


1. Place each slice of beef between two sheets of plastic wrap and flatten them out with a meat mallet until fairly thin.

2. Place the parsley, raisins and pine nuts in the middle of each beef slice, and roll the meat up into a roll around the filling. Secure each roll with string to hold everything in place.

3. Heat a large frying pan with the olive oil. Toss in the garlic and sear the rolls until the meat turns golden brown on all sides. Remove from the pan and keep the meat warm.

4. Pour in the wine (which will lift-up any sediment from the bottom of the pan), and boil down for around a minute before tipping in the tomato purée and replacing the meat rolls. Simmer the casserole for about an hour, until the meat is tender. Sprinkle with ripped basil leaves before serving.

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