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Classic Italian Braciole with Tomato Sauce (Stove or Instant Pot) Recipe

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This traditional Italian Braciole recipe features thinly sliced top round steak rolled with a savory mixture of Pecorino Romano cheese, Italian bread, fresh herbs, and garlic, then simmered in a robust tomato sauce. You can prepare this hearty dish using either the stovetop method or an Instant Pot for convenience, making tender, flavorful rolls perfect to serve over pasta, polenta, or farro.

Ingredients

Braciole Filling

  • 2 pounds thin top round steak (6 pieces cut for braciole)
  • 1 cup grated Pecorino Romano cheese
  • 1 cup torn 1-inch chunks of Italian bread (dampened with water)
  • 1/2 cup parsley (snipped leaves)
  • 1/4 cup cut up fresh basil (frozen is fine)
  • 2 cloves garlic (large; peeled & chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Cooking and Sauce

  • 1/2 cup olive oil
  • 1/4 cup red wine (or white wine, beef stock, or water as substitute)
  • 1/2 cup water (only for Instant Pot version)
  • 56 ounces crushed tomatoes (2 28-ounce cans)
  • 4 cloves garlic (pressed or finely chopped)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Prep the braciole filling: Place about 4 thin slices of Italian bread in a bowl and drizzle water over it to dampen. Grate Pecorino Romano cheese if needed, rinse, dry, and chop parsley and basil. Peel and chop two cloves of garlic. Measure salt and pepper. Set out 18 toothpicks or kitchen twine for securing rolls.
  2. Make the filling mixture: Tear the soaked bread into pieces until you have one cup. In a small bowl, combine the bread, Pecorino, basil, parsley, chopped garlic, salt, and pepper. Stir gently to combine and divide the filling into six sections.
  3. Prepare the steak: Place 2 or 3 slices of thin steak on a cutting board lined with plastic wrap. Pound the steak to tenderize carefully without tearing.
  4. Roll the braciole: Top each steak piece with 1/6 of the filling, leaving a 1/2-inch border. Roll up starting from the short side and secure with three toothpicks or kitchen twine. Wash hands after handling meat.
  5. Choose cooking method: Select between Stovetop or Instant Pot method for cooking the braciole and sauce.
  6. Stovetop – Brown the braciole: Heat olive oil in a tall saucepan over medium-high heat. Brown three braciole rolls on all sides, then remove and set aside. Repeat with remaining rolls.
  7. Stovetop – Prepare sauce and simmer: Deglaze the pan with 1/4 cup wine, scraping up browned bits. Add crushed tomatoes, 4 cloves pressed garlic, bay leaf, salt, and red pepper flakes. Stir, add the braciole rolls, and bring to a boil. Reduce heat to a simmer, cover loosely, and cook for 90 minutes, stirring occasionally to prevent sticking.
  8. Instant Pot – Preheat and brown: Set Instant Pot to sauté on medium for 20 minutes. When heated, add 1/2 cup olive oil and brown three braciole rolls at a time for about 7.5 minutes per batch, turning to brown all sides. Remove the browned braciole and cancel sauté mode.
  9. Instant Pot – Deglaze: Add 1/4 cup wine to the pot and scrape bottom with a wooden spoon to release browned bits.
  10. Instant Pot – Add ingredients and pressure cook: Pour 1/2 cup water into the pot, add the braciole rolls, then add crushed tomatoes, garlic, bay leaf, salt, and red pepper flakes on top without stirring. Seal the lid and pressure cook on high for 30 minutes.
  11. Instant Pot – Handle burn signal: If the burn signal appears, press Cancel, do an instant steam release, open lid, stir sauce scraping the bottom, reseal, and resume pressure cooking for remaining time. Repeat if necessary.
  12. Instant Pot – Finish cooking: When cooking is complete, do an instant release of steam and open the lid.
  13. Serve and store: Serve sliced or whole with pasta, polenta, or farro. Refrigerate leftovers up to 4 days or freeze up to 3 months.

Notes

  • Use plastic wrap on cutting board to keep area clean when pounding steak.
  • If you don’t have fresh basil, frozen basil works fine.
  • To prevent the Instant Pot burn warning, deglazing and occasional stirring is essential.
  • Braciole can be sliced into rounds for a more elegant presentation when serving guests.
  • Leftover braciole and sauce keep well refrigerated and freeze for convenient future meals.

Find it online: https://marthatasty.com/classic-italian-braciole-with-tomato-sauce-stove-or-instant-pot-recipe/