Braciola II Recipe -
Braciola II Recipe
  • READY IN hrs

Braciola II

Recipe by  

"It tastes great! Serve with pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. Cut sirloin into 6 oblong pieces, 3/16 inch thick. Lay out on waxed paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece, beginning at the narrow end, and tie tightly with twine.
  2. Heat oil in large Dutch oven over medium-high heat. Place rolls in pot and brown, 1 to 2 minutes on each side. Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of peeled, chopped tomatoes, cover and simmer 15 minutes.
  3. Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes, and tomato sauce and add to pot in small increments, cooking down slightly after each, for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar and simmer 1 hour more.
  4. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2004

This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!

Most Helpful Critical Review
Jan 19, 2003

Good, but too much sauce. I didn't know to pound the meat thin. : (

Sep 13, 2003

This recipe has much potential, and with some tweaking I believe it could reach perfection. I used "tomato, basil, and garlic" pasta sauce instead of tomatoe sauce, and Italian style tomatoe paste instead of plain. I don't normally like wine in dishes, but it turned out very well (we used a sweet red table wine). My roommate and I were the ones who made this, and since there were just two of us there was WAY WAY too much sauce with the meat... I'd reccommend cutting the all the tomatoe ingredients in half, and you should still have enough for leftovers. Also, we didn't cut the meat into 6 specific cuts, we just cut the meat into as many oblong pieces as we could, cut their thickness in half, and then rolled them(you want to be sure they are not too thick!) Also, I am notorious for using garlic in everything I cook... but I felt that it just really didn't blend well with the meat very much. I think garlic salt would have a much better effect. We served it with linguine noodles and it turned out great :) I will try this again with my suggestions sometime...

Dec 11, 2009

Loved this! Made a few modifications: LESS garlic - just enough to put some on each piece of meat. ADDED: Bacon Strips to meat prior to rolling up. (Saw this in some other similar recipes.) REPLACED Anise Seed with 1 tsp Cinnamon, 1 tsp Nutmeg, 1 tsp Cloves (found substitution online.) My entire family liked this and they can be picky eaters!

Jul 21, 2006

Excellent! Love the Flavor! Red wine great ingredient! I did add small amount of a variety of cheese. Thanks for the post. Spelling should be Braciole.

Nov 15, 2006


Mar 26, 2006

My family loved this dish! The extra sauce came in handy as a pasta sauce. I didn't have the fresh parsley so I added 2 tablespoon of dry and I only added 1 tablespoon sugar. I thought 2 would make it too sweet. I will definitely make this dish again. Next time I will be prepared and buy the fresh parsely.

Nov 01, 2005

My boyfriend and I really enjoyed this. It was a definate improvement on the spaghetti and meatball tradition.


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  • Calories
  • 488 kcal
  • 24%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1820 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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