Friday, June 21 2024

Veal Braciola is tender veal cutlets rolled up with a delicious filling and braised until fork tender in you favorite tomato sauce.

My Grandmother’s recipe uses beef or specifically flank steak.

I prefer making both types of braciola when family and friends come to visit.






SERVINGS: 4 to 6




  • 8 pieces of veal cutlets, pounded thin

  • 1/2 cup of fresh grated pecorino Romano cheese

  • 1/2 cup of pine nuts

  • 1/4 cup of raisins

  • 4 oz of prosciutto, chopped

  • 1 cup of fresh  flat leaf parsley, chopped

  • 4 cloves of garlic, chopped

  • 3 eggs

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground pepper

  • 3 tbsp of extra virgin olive oil

  • 2 oz of pancetta, diced into small pieces

  • 1 large yellow onion. Chopped

  • 2  cans of tomato sauce (16 oz)

  • 2 cups of red wine

  • 1 tsp of dried basil

  • 1/2 tsp of dried oregano



  • In a large bowl mix together the cheese, raisins, prosciutto, parsley, eggs and garlic.

  • Divide the mixture among the 8 pieces of veal.

  • Roll the veal up and tie with butchers twine so that none of the filling falls out.

  • Season with salt and pepper.

  • In a large casserole dish sauté the pancetta for 2 minutes.

  • Add the onions and sauté for another 2 minutes.

  • Remove the pancetta and onion with a slotted spoon and set aside.

  • Add the veal and brown on all sides then remove from the pot and set aside.

  • Deglaze the pan with the wine.

  • Add the tomato sauce and bring to a boil.

  • Add the veal, onions and pancetta back to the pan.

  • Season with basil and oregano, cover and simmer for about 1 hour until fork tender.

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