Braciola II

10 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Recipe by  Lee

“It tastes great! Serve with pasta.”

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Adjust Servings

Original recipe yields 6 servings


  1. Cut sirloin into 6 oblong pieces, 3/16 inch thick. Lay out on waxed paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece, beginning at the narrow end, and tie tightly with twine.
  2. Heat oil in large Dutch oven over medium-high heat. Place rolls in pot and brown, 1 to 2 minutes on each side. Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of peeled, chopped tomatoes, cover and simmer 15 minutes.
  3. Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes, and tomato sauce and add to pot in small increments, cooking down slightly after each, for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar and simmer 1 hour more.
  4. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.

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Reviews (10)

Rate This Recipe


Good, but too much sauce. I didn't know to pound the meat thin. : (



This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!



This recipe has much potential, and with some tweaking I believe it could reach perfection. I used "tomato, basil, and garlic" pasta sauce instead of tomatoe sauce, and Italian style tomatoe paste instead of plain. I don't normally like wine in dishes, but it turned out very well (we used a sweet red table wine). My roommate and I were the ones who made this, and since there were just two of us there was WAY WAY too much sauce with the meat... I'd reccommend cutting the all the tomatoe ingredients in half, and you should still have enough for leftovers. Also, we didn't cut the meat into 6 specific cuts, we just cut the meat into as many oblong pieces as we could, cut their thickness in half, and then rolled them(you want to be sure they are not too thick!) Also, I am notorious for using garlic in everything I cook... but I felt that it just really didn't blend well with the meat very much. I think garlic salt would have a much better effect. We served it with linguine noodles and it turned out great :) I will try this again with my suggestions sometime...

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Amount Per Serving (6 total)

  • Calories
  • 488 cal
  • 24%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 43.2 g
  • 14%
  • Protein
  • 34.8 g
  • 70%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 1820 mg
  • 73%

Based on a 2,000 calorie diet



previous recipe:

Grandma's Meat Sauce


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Braciola I