Bon Appetit's Braciole

Bon Appetit's Braciole

4 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    2 h 20 m
  • Ready In

    3 h
Recipe by  B A

“A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 16 servings



  1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
  2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
  3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
  4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
  5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Share It

Reviews (4)

Rate This Recipe


Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some onion that I cooked in evoo, until tender, and that added a nice extra flavor. We make braciole a lot, but I've never had it w/ the salami...LOVED IT! I will def be making this again! Thanks for sharing. :)



All I can saw is WOW!!!!! fabulous dish .Truly authentic and I recieved rave reviews . And gave out the recipe twice. Great smell and taste. Truly deliscious.



Very tasty and very easy. I changed a few things however. I used chicken and made a home made rose sauce (personal preference) and added fresh basil to the filling. Also i only cooked in the sauce about 20 minutes. The rolls were very flavorful and looked very impressive when sliced.

More Reviews

Similar Recipes

Italian Meatballs

Italian Meatballs

Braciola I

Braciola I

Bob's Slow Cooker Braciole

Bob's Slow Cooker Braciole

Sicilian Brasciole a la Lena

Sicilian Brasciole a la Lena



Beef Braciole

Beef Braciole


Amount Per Serving (16 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 13.6 g
  • 4%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 725 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Beef Braciole


next recipe:

Italian Meatballs