ITALIAN VEAL BRACIOLE (GRANDMA’S RECIPE)

Veal Braciola is tender veal cutlets rolled up with a delicious filling and braised until fork tender in your 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.

Why You’ll Love This Recipe

• Rich and Flavorful: The filling combines salty, nutty, and sweet flavors, perfectly complemented by the tomato-wine sauce.
• Tender and Comforting: Braised until fork-tender, the veal is melt-in-your-mouth delicious.
• Traditional and Versatile: A classic Italian dish that’s both impressive and comforting, perfect for celebrations or Sunday dinners.

Enjoy this traditional Veal Braciola, a recipe steeped in Italian heritage and bursting with flavor!

Preparation Time

• Active Preparation: 25 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: ~1 hour 40 minutes

Servings

• 4 to 6 servings

Ingredients

For the Filling and Veal:

• 8 pieces of veal cutlets, pounded thin
• 1/2 cup fresh grated pecorino Romano cheese
• 1/2 cup pine nuts
• 1/4 cup raisins
• 4 oz prosciutto, chopped
• 1 cup fresh flat-leaf parsley, chopped
• 4 cloves garlic, chopped
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper

For Braising:

• 3 tbsp extra virgin olive oil
• 2 oz pancetta, diced into small pieces
• 1 large yellow onion, chopped
• 2 cans tomato sauce (16 oz each)
• 2 cups red wine
• 1 tsp dried basil
• 1/2 tsp dried oregano

Preparation

• Prepare the Filling
  
  • In a large bowl, mix together the pecorino Romano cheese, pine nuts, raisins, prosciutto, parsley, eggs, and garlic until well combined.
• Fill and Roll the Veal
  
  • Divide the filling mixture evenly among the 8 veal cutlets.
  
  • Roll each cutlet tightly and secure with butcher’s twine to ensure the filling stays in place.
  
  • Season the outside of the rolls with salt and pepper.
• Brown the Pancetta and Onion
  
  • In a large casserole dish or deep skillet, sauté the pancetta over medium heat for 2 minutes.
  
  • Add the chopped onion and sauté for another 2 minutes until softened.
  
  • Remove the pancetta and onions with a slotted spoon and set aside.
• Sear the Veal
  
  • Add the veal rolls to the pan and brown on all sides.
  
  • Remove the veal and set aside.
• Deglaze the Pan
  
  • Pour the red wine into the pan and deglaze, scraping up any browned bits from the bottom.
• Simmer in Tomato Sauce
  
  • Add the tomato sauce to the pan and bring to a boil.
  
  • Return the browned veal, pancetta, and onion to the pan.
• Season and Cook
  
  • Season the sauce with dried basil and oregano.
  
  • Cover the pan and reduce the heat to low. Simmer for about 1 hour, or until the veal is tender when pierced with a fork.

Serving Suggestions

Serve the Veal Braciola with:

• Fresh crusty bread
• Creamy polenta
• A side of pasta tossed in olive oil and garlic

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Freezing: Freeze the cooked braciola in its sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Nutritional Information (Per Serving)

Italian Veal Braciole (Grandma’s Recipe)

Veal cutlets rolled with pecorino Romano, pine nuts, raisins, and prosciutto, braised in a tomato-wine sauce until fork tender. Serves 4 to 6 in about 1 hour 40 minutes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

  

For the Filling and Veal:

• 8 pieces of veal cutlets pounded thin
• 1/2 cup fresh grated pecorino Romano cheese
• 1/2 cup pine nuts
• 1/4 cup raisins
• 4 oz prosciutto chopped
• 1 cup fresh flat-leaf parsley chopped
• 4 cloves garlic chopped
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper

For Braising:

• 3 tbsp extra virgin olive oil
• 2 oz pancetta diced into small pieces
• 1 large yellow onion chopped
• 2 cans tomato sauce 16 oz each
• 2 cups red wine
• 1 tsp dried basil
• 1/2 tsp dried oregano

Instructions

 

Prepare the Filling

• In a large bowl, mix together the pecorino Romano cheese, pine nuts, raisins, prosciutto, parsley, eggs, and garlic until well combined.

Fill and Roll the Veal

• Divide the filling mixture evenly among the 8 veal cutlets.
• Roll each cutlet tightly and secure with butcher’s twine to ensure the filling stays in place.
• Season the outside of the rolls with salt and pepper.

Brown the Pancetta and Onion

• In a large casserole dish or deep skillet, sauté the pancetta over medium heat for 2 minutes.
• Add the chopped onion and sauté for another 2 minutes until softened.
• Remove the pancetta and onions with a slotted spoon and set aside.

Sear the Veal

• Add the veal rolls to the pan and brown on all sides.
• Remove the veal and set aside.

Deglaze the Pan

• Pour the red wine into the pan and deglaze, scraping up any browned bits from the bottom.

Simmer in Tomato Sauce

• Add the tomato sauce to the pan and bring to a boil.
• Return the browned veal, pancetta, and onion to the pan.

Season and Cook

• Season the sauce with dried basil and oregano.
• Cover the pan and reduce the heat to low. Simmer for about 1 hour, or until the veal is tender when pierced with a fork.

Keyword braciole di vitello, veal braciola