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5/5 - (1 vote)


Makes 8 servings

1/2 cup bread crumbs (Italian-style or whole wheat, if available)
3 garlic cloves, minced
1/2 cup grated Pecorino Romano cheese
8 oz cresh Mozarella, grated or sliced into thin strips (don’t need Buffala, just good pizza cheese)
1/2 cup chopped fresh Italian parsely
Kosher salt and fresh crack black pepper
2 lbs Top Sirloin Roast.  Ask your butcher to cut it into thin sheets for making Roulade.  Or, use Skirt Steak or Flank Steak, thinly cut and marinated for tenderness.
8 slices Prosciutto Parma
1 cup dry red wine
3/4 cup golden raisins
3/4 cup pine nuts
2 Tbsp EVOO
3 Hardboiled eggs, sliced
Butcher’s cotton twine

Optional: Spaghetti

Tomato Sauce

1/4 cup EVOO
1 large yellow onion, chopped
5 cloves garlic, chopped
1 Tbsp fresh chopped rosemary
1 28 oz can whole tomatoes
1 6 oz can tomato paste
1/2 Tsp dried basil
1/2 Tsp oregano

Gremolata (Italian Chimmichuri!)

Zest of 2 lemons
4 cloves garlic, finely minced
1/4 cup finely chopped Italian parsely


Tomato Sauce: the Gravy!

If you haven’t already set the eggs to hardboiling.

Chop, grate and slice the tomato sauce ingredients.  I like to create my mise en place before going much further.

Saute the chopped onion in the olive oil until it is translucent (about 12 minutes) in a frying pan.

Add the garlic and herbs and saute until the garlic is cooked and fragrant, but not burned.

Deglaze with the red wine and cook until volume is reduced by half.

Transfer to slow cooker, set heat to high.

Add the tomatoes and tomato paste.

Now turn your attention to the Braciole


Make sure everything is ready:  boiled the eggs, sliced the meat, and so on.  Create your mise en place.

Mix mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsely and bread crumbs.

Pound out the beef with a meat hammer until its as thin as you can get it.

Add a thin layer of the cheese mixture to each sheet of meat.

Lay on the prosciutto, then the sliced eggs.

Roll up the meat sheet to form a roll, tying it off with butcher’s twine.

Heat up a few tablespoons of olive oil in your skillet and brown the braciole on all sides.  You want it nicely caramelized.  Don’t worry if it gets a little dark–slow cutting it in the tomato sauce will soften the dark spots and pull marvelous flavor out of them and into the sauce.

Put the Braciole into the tomato sauce in the slow cooker and let it simmer for 6-8 hours.  The longer you have, the better it will taste.

Gremolata and Pasta

Just before you are ready to serve, put on the pasta (if serving) and put all the Gremolata ingredients into your food processor and serve so guest scan springle gremolata on top of the dish.