Bon Appetit's Braciole

Bon Appetit's Braciole

Buon Appetito 153

"A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat."
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3 h servings 235 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
  2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
  3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
  4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
  5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.


  • Cook's Notes:
  • The cooking time is an approximation. If you like, try using roasted garlic with the filling. It's not the traditional family way, but I always like to try different things with my cooking.


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Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some oni...

All I can saw is WOW!!!!! fabulous dish .Truly authentic and I recieved rave reviews . And gave out the recipe twice. Great smell and taste. Truly deliscious.

I'll be honest, the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless.

Very tasty and very easy. I changed a few things however. I used chicken and made a home made rose sauce (personal preference) and added fresh basil to the filling. Also i only cooked in the ...

Delicious. The Basil is a must. I Spread some basil paste on it and some onion powder. Pain to make, tough to roll. Next time I will leave out the pork or make sure it's the outer later, becaus...

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