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     Braciole in Tomato Sauce Header

                           Braciole in Tomato Sauce
   Braciole in Tomato Sauce Photo
Category: Meat
Servings: 2 - 4
Total time: 1 hr 30 min
Level: Intermediate
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 1/2 pounds veal cutlets

- 1 tablespoon parsley, minced

- 4 cloves fresh garlic, divided

- 1/2 cup grated Pecorino Romano cheese

- 1 tablespoon bread crumbs

- 1/4 teaspoon nutmeg

- 1/2 medium onion

- 1 medium bay leaf

- 1 large can tomato puree (28 ounces)

- 1/3 cup extra virgin olive oil

- 1/2 cup white wine

- Salt


1.  Peel and mince 2 cloves of garlic. Place the garlic in a small mixing bowl along with the pecorino, minced parsley, bread crumbs and nutmeg. Mix all ingredients well to combine.

2.  Peel and dice the onion, and then peel and finely chop the garlic and set them aside.

3.  If the veal cutlets are very large, cut them in half on the short side. They should be pounded thin.




4.  Place one of the cutlets on a cutting board or plate. Sprinkle approximately 2 generous teaspoons of the herb and cheese mixture over the cutlet. Fold the long sides of the cutlet in to the center and roll the cutlet. Stick a toothpick through the roll to hold it together while cooking. Set the finished roll aside. Repeat this step until all roll-ups are completed.

5.  In a large pan, add the diced onion and chopped garlic along with the olive oil. Sauté the mixture over medium heat until the onion just begins to turn translucent. Then, add the wine to the pan along with a generous pinch of salt and the bay leaf. Simmer the mixture for 3 - 5 minutes until the wine has almost evaporated from the pan.

6.  Once the wine has almost evaporated from the pan, place each roll-up in the pan. Cover the pan and cook for 8 - 10 minutes or until the bottom side of the roll-up has browned well. Once the bottom of each roll-up has browned, flip them to brown on the opposite side for another 8 - 10 minutes.

7.  When the roll-ups have browned, add the tomato puree to the pan. Fill the now empty puree can 3/4 full with fresh water. Add the water to the pan and stir all ingredients well to combine. Bring the sauce to a quick simmer, and then cover the pan and let the sauce simmer for 20 to 25 minutes, stirring every few minutes to keep the sauce from sticking to the bottom of the pan.

8.  After 20 minutes, check the sauce and taste it. Add salt as needed and stir well to combine. If the sauce is too thin, uncover the pan and simmer the sauce until it reduces to your desired consistency. If the sauce is too thick, add a small amount of fresh water to the pan until it reaches your desired consistency.

9.  Once the sauce has finished cooking, remove the pan from the heat, plate the roll-ups with the sauce and serve.