Braciole with Marinara is a classic, hearty Italian dish that is braised low and slow for the most delicious meal only worthy of Sunday dinner.
Braciole with Marinara for Sunday Dinner
Happy January everyone! Before everyone gets fully into healthy eating mode, I had to share my recipe for Braciole with Marinara. This recipe is another family favorite, especially for my husband. He remembers his grandmother pounding out braciole early on Sunday morning, so it brings back fond memories for him. This recipe is a classic, hearty Italian dish that cooks low and slow. It takes a little bit of prep to get this ready and it cooks for a while, but the end result is absolutely worth it, especially on a lazy Sunday.
What’s the Best Cut of Meat for Braciole?
Traditionally braciole is made with flank steak, which is what I typically use. It’s a great cut of meat for braising and cooking at low temperatures for a long time. I have also seen people use top round that is sliced thin, but I prefer to use flank steak. Flank steak usually comes in approximately 1 1/2 pound pieces. Each 1 1/2 pound piece should serve about 4 people. This recipe uses two pieces or approximately 3 pounds of flank steak. I like to use a meat tenderizer to pound the meat and thin it out a bit. It helps start to tenderize the beef and also helps make the meat an even thickness.
How to Make Braciole
Once you have your meat pounded out, you are ready to get started! Here is how to make braciole with marinara:
- Combine breadcrumbs, garlic, parmesan cheese, Italian seasoning and some of the olive oil. Spread the mixture onto the meat and gently press it in as you go.
- Roll up the meat with the breadcrumb mixture inside, like a jelly roll, rolling as tightly as possible.
- Next, secure the roll with butchers twine to make sure it doesn’t unroll during cooking.
- You will then sear the braciole on the stovetop in a large cast-iron skillet or dutch oven pan.
- Once the braciole are browned evenly on all sides, pour the marinara over the top of it and around the sides.
- Cover and cook for 30 minutes, then remove the cover and braise the braciole with the marinara in the pan. Replace cover and cook for an additional 30 minutes. Remove cover and finish cooking for the final 30 minutes or 1 1/2 hours in total.
- Lastly, make sure you let it rest for about 10 minutes before removing the butcher’s twine and slicing for serving.
Doesn’t it look so delicious? It truly melts in your mouth, you must try it! Comment below and let me know what your favorite Sunday dinner is. Here are some more Sunday dinner ideas:
- The Perfect Classic Italian Lasagna
- Simple Sunday Pot Roast Dinner
- Italian Style Meatloaf with Marinara