12/25/2025
🎄✨ Christmas lunch or dinner calls for something special, which is why you'll love this beef braciole recipe!
Inspired by one of my favourite episodes of Everybody Loves Raymond (if you know you know), this braciole is hard to resist! And while it looks super impressive, it is actually pretty simple to prepare!
To keep this as authentic and fresh as possible, I used both the extra virgin olive oil and crushed tomatoes - trust me, you can taste the difference! (And I'm sure Marie would agree) 😂
Here's the recipe:
1 2-3lb flank steak or top round
6 oz prosciutto
¾ cup breadcrumbs
½ cup parmesan
1 tablespoon chopped parsley
1 tablespoon garlic powder
½ teaspoon salt
¼ cup Bioitalia olive oil
salt and pepper
Sauce
2 cloves garlic, thinly sliced
½ cup red wine
1 28 oz Bioitalia crushed tomato sauce
4 basil leaves
1 tsp salt
1 tablespoon olive oil
Directions
Combine the breadcrumbs, parsley, parmesan, salt, and garlic powder. Then add the olive oil and combine.
Thinly slice the flank steak with a sharp knife into 2 or 3 slices depending on the thickness. Lay the steak flat and use a meat tenderizer to beat the meat until it's flattened and tender. Lay the prosciutto flat on the steak and top with the breadcrumb mixture.
Roll the steak up and tie it with butcher string or use large toothpicks or skewers to hold together. Season the outside with salt and pepper.
In a large pot add 1 tablespoon of olive oil on medium-high heat. Once the oil is very hot, place the braciole in the pot to sear. Sear each side for 60-90 seconds.
In the same pot, lower the heat and add olive oil. Then add the garlic and saute for 1-2 minutes. Add the red wine and bring to a simmer. Simmer for 30 seconds.
Add the crushed tomatoes, salt, and basil. Bring to a simmer.
Add the braciole back to the sauce so that they're almost almost covered with sauce. Cover the pot and simmer low for 3 hours, stirring occasionally.
Remove the braciole and cut the strings off with kitchen shears or remove toothpicks. Serve and enjoy!
