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Home » Recipes » Meat Pasta Recipes

Published: Jun 12, 2023 by Jacqui

Authentic Italian Braciole with Orecchiette


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This rich and tasty beef braciole with orecchiette pasta is an authentic Italian recipe from Bari in the Southern Italian region of Puglia (Apulia).

In Puglia, this recipe is typically called orecchiette alla barese or braciole alla barese and is a 'Sunday sauce'. The beef rolls are cooked until incredibly tender and the sauce is infused with the flavors of the meat and the filling, making a flavorful, unique tomato sauce.

Italian braciole with orecchiette in a bowl

History

Orecchiette with braciole alla Barese is one of the most loved and well-known ‘Sunday’ dishes in Bari, Puglia (Apulia). The braciole (in local dialect ‘brasciole’) are beef or veal rolls. Although the original recipe is made with horse meat. 

The rolls are made with a filling of parsley, garlic, pecorino cheese and, sometimes, lardo or prosciutto. They are cooked very slowly in a tomato sauce that becomes a thick tasty ragù enriched with the flavor of the meat.

In Puglia, braciole is traditionally served with orecchiette. Orecchiette is the most well-known of Pugliese pasta and has been made and eaten there since the 12th or 13th century! 

A spoon with a piece of Italian braciole with it's tomato sauce

Sunday Sauce!

In many Italian-American families they refer to slow cooked tomato and meat pasta sauces as ‘Sunday sauce’. Italians say ‘sugo della domenica’, meaning the same thing.

These types of pasta sauces are so named because they are traditionally cooked and served on Sundays or national holidays.

In Italy, this dish is traditionally served as 2 courses. The pasta with the rich tomato sauce and then the braciole as a main course with vegetables and bread.

We like to eat it together as a one plate meal! You can also cook once and eat twice by serving the 2 courses as separate meals.

Ingredients

This braciole recipe uses many traditional Italian ingredients and flavors with a couple of more unique ingredients like Italian Lardo and Pecorino. But don't worry if you can't source those; we have great alternatives for any harder to find ingredients.

All the ingredients for the Italian braciole with orecchiette
  • Beef: The key ingredient in braciole, typically made from thinly cut top or bottom round roast or sirloin. These cuts of beef are lean and flavorful, and they soften to the perfect tenderness when cooked slowly in the braciole sauce.
  • Pasta: Orecchiette, or "little ears" in Italian, is the pasta of choice for this recipe. Its small, concave shape is ideal for holding the rich sauce. However, other short pasta types can also be used.
  • Italian lardo: Lardo is Italian cured pork back fat (not lard) that adds depth and richness to the braciole stuffing. If you can't find lardo, prosciutto crudo or pancetta make good substitutes.
  • Pecorino: An Italian cheese made from sheep's milk. Pecorino lends a salty, tangy flavor to the braciole stuffing. Parmigano Reggiano or Grana Padano can also be used as a substitute.
  • Red chili pepper: This is the heat component in braciole stuffing. Depending on your heat preference, you can adjust the quantity or even add some of the seeds for more spice.
  • Tomato passata: Use a good quality tomato passata like Mutti. An alternative to passata is canned chopped or peeled plum tomatoes. If you use whole peeled tinned tomatoes make sure to break them up with the back of a wooden spoon after around an hour of simmering.
  • Wine: A splash of red or white wine is used to deglaze the pot and add more complexity to the sauce. The alcohol in the wine evaporates during cooking so this recipe can be served to kids.
All the ingredients for the Italian braciole with orecchiette prepped and portioned

Expert Tips

Preparing the meat: When preparing the meat for the braciole, ensure to pound the beef slices to a thin layer. This helps the flavors from the sauce penetrate the meat and keeps the meat tender while cooking.

Cooking the sauce: Slow and steady cooking is key to this flavorful braciole recipe. Gently simmer the sauce at medium-low or low heat until the sauce is just bubbling. This gentle simmering allows the tough collagens in the meat to gently break down, making the meat more tender.

How to not over thicken the sauce: When you add the pasta to the braciole sauce it will start to thicken the sauce. My tip is to reserve a small cup of pasta water, and if you need, you can add a splash to make the sauce thinner.

How to Roll Braciole

1) Using a sturdy surface lay the beef flat side down on to a chopping board.

2) Using a tenderizer or meat mallet, gently pound the beef, starting from the thicker side and working your way across.

Beef sirloin tenderized on a wooden board

3) Add one slice of lardo, diced chili, garlic, pecorino shavings and parsley while leaving a small space around the edges of the meat.

Adding lardo, diced chili, garlic, pecorino shavings and parsley to the tenderized beef

4) Starting at one side, gently but tightly roll the beef.

Rolling the Braciole on a wooden board

5) Use two toothpicks and insert them at the edge of the rolled beef until they pierce the other side. The bracioles are now ready to cook.

Inserting two tooth picks into the Braciole

Step by Step Instructions

1) Heat olive oil in a Dutch oven or deep skillet over medium-high heat. In two batches, sear the braciole for 2 to 3 minutes on each side or until browned. Then remove them from the Dutch oven and place to the side.

Searing Braciole in a dutch oven

2) Turn down the heat to medium-low. In the same Dutch oven, sauté the diced onion for 5 to 7 minutes or until softened.

Note: If you have any extra Italian lardo you can add some with the onions. The Italian lardo will melt and make a richer and more flavorful sauce.

Sauteing diced red onion in the dutch oven

3) Pour in the wine and deglaze the pan, scraping any brown bits with a wooden spoon. Reduce until evaporated.

Deglazing the dutch oven with white wine

4) Add the tomato passata, torn basil leaves, and cherry tomatoes (if using) to the Dutch oven. Season with salt and pepper. Bring the sauce to a boil, then reduce the heat to medium-low.

Adding tomato passata, cherry tomatoes and basil to the pot

5) Add the seared braciole to the Dutch oven, immersing them in the sauce. Cover and let it simmer until the meat is tender, approximately 1.5-2 hours. Stir occasionally to prevent sticking.

Note: If needed, adjust the sauce's consistency by uncovering it to reduce if watery or adding water if too thick.

Braciole that has been simmered in a tomato sauce for 2 hours

Finish and serve.

6) As the beef nears readiness, bring a pot of water to a boil for the pasta. Add salt once the water starts to boil, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing. Reserve some pasta cooking water before draining the pasta.

7) Remove the braciole from the sauce and add the drained pasta into the sauce, stirring to mix. If the sauce is too thick, add some of the reserved pasta cooking water.

Orecchiette mixed into the braciole sauce

8) Remove the toothpicks from the braciole before serving and slice them in half. Portion the braciole on each plate with pasta and serve with additional grated pecorino.

Braciole on top of a bowl of orecchiette pasta

Storage and Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you're ready to enjoy the leftovers, you can reheat the pasta and beef braciole covered in the microwave until hot.

Reheating the beef braciole without the pasta

The best way to reheat the beef braciole and its sauce without the pasta added is to gently simmer it in a pot with a lid on until hot. This usually takes 5-7 minutes from room temperature and around 10 minutes from the refrigerator.

FAQs

What cut of meat is braciole made from?

Braciole is typically made from thin slices of beef, usually from a top or bottom round roast or sirloin. These cuts of beef are lean and become tender when cooked slowly, making them ideal for braciole.

What is braciole stuffed with?

Braciole is stuffed with a savory mix of Italian lardo or prosciutto crudo, garlic, fresh parsley, Parmesan or Pecorino cheese, and chili pepper or flakes.

Can I use another type of pasta for this recipe?

Yes, while orecchiette is traditionally used, you can substitute it with other short pasta varieties like fusilli or penne, which are also good at holding onto the rich, hearty sauce.

More Recipes You May Like:

  • Baked Orecchiette with Lamb
  • Italian Creamy Beef Ragu
  • Orecchiette with Meatballs
  • Tagliatelle Bolognese
  • Roasted Cherry Tomato Orecchiette Pasta

If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.

Buon appetito!

Photos by Jack Slobodian.

Italian braciole with orecchiette in a bowl

Authentic Italian Braciole Recipe with Orecchiette

Jacqui
This rich and tasty beef braciole with orecchiette pasta is an authentic Italian recipe from Bari in the Southern Italian region of Puglia (Apulia).
5 from 55 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Italian, Puglia, Southern Italian
Servings 4
Calories 793 kcal

Ingredients
 
 

  • 11 oz orecchiette or short pasta of your choice
  • Pecorino for serving

Beef Braciole:

  • 8-10 thin slices Beef preferably from a top or bottom round roast or sirloin
  • 8-10 slices Italian lardo can replace with prosciutto crudo, or pancetta
  • 2-3 cloves Garlic peeled and finely chopped
  • 1 handful Fresh parsley chopped
  • 1.5 ounce Pecorino shavings Alternatively, you can use Parmigiano Reggiano or Grana Padano
  • 1 Red chili pepper peperoncino, or a sprinkle of chili flakes
  • Salt and pepper

Tomato Sauce:

  • 3-4 tablespoons Extra virgin olive oil
  • 1 Red onion peeled and finely chopped
  • ½ glass White wine red wine can also be used
  • 18 ounces Tomato passata
  • 1 handful Basil Leaves torn in pieces
  • 10 Cherry tomatoes optional

Instructions
 

Making the bracioles

  • Place your beef slices flat side down on a sturdy chopping board.
  • Gently pound the beef slices with a tenderizer or meat mallet, beginning from the thicker side and moving across each slice.
  • On each beef slice, layer one slice of lardo, diced chili, finely chopped garlic, Pecorino shavings, and chopped parsley, ensuring to leave a small border around the edges.
  • Roll each beef slice up tightly, starting from one side. Secure each rolled beef slice, or braciole, with two toothpicks, ensuring they pierce through the other side.

Making the braciole sauce

  • In a Dutch oven or deep skillet, heat up the extra virgin olive oil over medium-high heat. Sear the bracioles in two batches for about 2 to 3 minutes on each side, or until they are browned. Remove the browned bracioles from the Dutch oven and set them aside.
  • Lower the heat to medium-low. In the same Dutch oven, sauté the finely chopped onion until softened, which should take about 5 to 7 minutes.
  • Pour the wine into the Dutch oven to deglaze the pan, scraping up any brown bits stuck to the bottom with a wooden spoon. Let it reduce until it has evaporated.
  • Add the tomato passata, torn basil leaves, and cherry tomatoes if you are using them. Season with salt and pepper. Bring the sauce to a boil, then reduce the heat to medium-low.
  • Place the browned bracioles back into the Dutch oven, making sure they are submerged in the sauce. Cover the Dutch oven and let it simmer until the meat is tender, which should take about 1.5 to 2 hours. Stir occasionally to prevent any sticking.
  • As the bracioles near readiness, bring a pot of water to a boil for the pasta. Once the water starts boiling, add in the salt and wait for it to return to a boil. Cook the pasta in the boiling water until al dente, following the package instructions for timing. Before draining the pasta, reserve some of the pasta cooking water.
  • Take the bracioles out of the sauce and stir the drained pasta into the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
  • Before serving, remove the toothpicks from the bracioles and slice them in half. Divide the bracioles and pasta among plates, serving each with additional grated Pecorino.
Prevent your screen from going dark

Notes

  • This dish is traditionally served with orecchiette but other short pasta can be used. I would suggest fusilli, penne, Sardinian gnocchi (malloreddus) or casarecce.
  • In its traditional form, this dish is typically served in two separate courses: first, the pasta with the tomato sauce, and then, the braciole served as a main dish alongside vegetables and bread.I like to eat it together as one plate meal!
  • If you have any extra Italian lardo you can add some with the onions. The Italian lardo will melt and make a richer and more flavorful sauce.

Nutrition

Calories: 793kcalCarbohydrates: 76gProtein: 29gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 75mgSodium: 387mgPotassium: 1087mgFiber: 6gSugar: 11gVitamin A: 1121IUVitamin C: 43mgCalcium: 181mgIron: 5mg
Keyword Authentic Italian braciole recipe, Beef braciole, Braciole alla Barese, Braciole recipe, Braciole sauce, How to make braciole, Italian braciole recipe, Orecchiette alla barese, Pasta braciole, What is braciole
Tried this recipe?Let us know how it was!

Save this recipe for later?

If you want to save this braciole recipe for later, you can print it, bookmark this page or save it to Pinterest.

Pin for Later:

Italian braciole with orecchiette

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?

Photos by Jack Slobodian


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Reader Interactions

Comments

    5 from 55 votes (34 ratings without comment)

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    Recipe Rating




  1. Diane says

    March 19, 2025 at 11:43 pm

    I made this recipe tonight for dinner. I didn't have to do anything like reduce or add liquid. The sauce was perfect! The meat was fork tender. It was delicious!! Definitely worthy of a Sunday dinner or holiday dinner. Your directions were very easy to follow, too. Thank you!!

    Reply
    • Jacqui says

      March 21, 2025 at 8:40 am

      Hi Diane, thanks for your recipe review. I'm happy you enjoyed this braciole recipe. I agree, it makes a great Sunday dinner!

      Reply
  2. Gloria says

    December 06, 2023 at 4:08 pm

    This is comfort food at the highest level. When a recipe contains cheese, wine and pasta it is a winner in my books. Perfect for entertaining too.

    Reply
  3. Gloria says

    November 06, 2023 at 5:19 pm

    It has pasta, I am in. The beef in this looks so delicious. Comfort food at it's finest. This will be a hit on Christmas Eve.

    Reply
  4. Claire says

    June 26, 2023 at 3:33 am

    This pasta was so delicious! The sauce was superb and the beef was perfectly tender. We'll definitely be adding this one to our regular rotation.

    Reply
  5. Dennis says

    June 26, 2023 at 2:21 am

    What a delicious braciole! It went so well with the orecchiette. My family absolutely loved this dish.

    Reply
  6. Ann says

    June 25, 2023 at 4:56 pm

    I have not tried this recipe before, but it sounds so delicious! I am excited to give it a try! Thanks for the share!

    Reply
  7. Madelyn says

    June 25, 2023 at 3:08 pm

    Growing up in a very Italian area in the US, I often spent Sundays at an Italian grandmother's house where pasta was made by hand. Some of the best meals I've ever had! This recipe is very reminiscent of one of my favorite dinners, and I can't wait to try it out.

    Reply
  8. Kristina says

    June 25, 2023 at 3:06 pm

    Oh my gosh this was so good. Even as my first time making beef braciole, it was really simple and the flavor was incredible. I can't wait to make it again.

    Reply
  9. Sharon says

    June 24, 2023 at 9:28 pm

    The tender beef pairs perfectly with the amazing Sunday sauce. This is my kind of Sunday dinner!

    Reply
  10. Jessica says

    June 24, 2023 at 4:53 pm

    Love all the history that is behind these traditional Italian dishes - never had this type of pasta before, but this recipe is on the menu for this Sunday for sure!

    Reply
  11. Cathleen says

    June 24, 2023 at 4:47 am

    This is definitely going to be a recipe that I will be making over and over from now on. It was so good! Thank you so much for sharing 🙂

    Reply
  12. Kim says

    June 23, 2023 at 4:26 pm

    This was delicious! I loved my grandmother's Braciole and am so happy I found an amazing recipe to make myself. Really special and tasty.

    Reply
  13. Colleen says

    June 22, 2023 at 12:59 am

    This is an amazing, delicious meal and much easier to make than I thought. Thank you for the recipe!

    Reply
  14. Joseph says

    June 20, 2023 at 3:29 pm

    Bongiorno Y'all , moms family from Napoli n Calabria. we lived inEast Coast of New Jersey. rural area had a nice garden and of course a Fig tree Grandpa brought from Italy we grew from cut stems , Moms Braciole had chopped eggs parma capacola sometimes pepperoni or suberesod parsley fatback garlic some bread crumbs. sirloin was a standard. all ingredients were chopped. Me 79 now love gardening growing chard my favorite green have 4 types chard. I always enjoyed those Braciole you have inspired to make them again. funny how those chopped eggs stand out in my mind " PeaceBeWithYou " Joseph

    Reply
  15. Deborah says

    April 01, 2022 at 7:20 pm

    These beef rolls with orecchiette look so good. They remind me of some German Rouladen that I made last year. Very similar process for the beef rolls.

    Reply
  16. Gail says

    November 19, 2021 at 6:18 pm

    My grandmother, Marie Stella Perrino Sforza, born and raised in Alberobello, married Carlo Sforza from Crispiano and arrived in Central New York in 1917. This is being Barese to the core. She made the orrechiette and the braciole by hand for their family of eight children, and then for the 21 grandchildren, of which I was the eldest. We had dinner every Sunday at the farm with Grandma and Grandpa... all of us!

    Reply
    • Jacqui says

      November 22, 2021 at 6:46 pm

      What great memories Gail! I love how Italian families get together for Sunday lunch and holidays and enjoy traditional food. It's still a big part of Italian culture, although families are smaller now! I love Alberbello, have you been?

      Reply
    • John says

      January 12, 2022 at 4:02 am

      Ahhh yes Gail, you know, you truly know just how unique and delicious this dish is, as do I, with my Mom being from Bari. I can look back now with fond memories of the many times Mom made this with love. Braciole just melt in your mouth and with the lovely texture of orecchiette is just sublime.

      Reply
    • Marcella says

      April 30, 2023 at 10:37 pm

      My maternal grandma was from Bari and she too made the orecchiette and braciole by hand, I remember she had a table filled with her handmade pasta while a big pot of sauce was simmering for endless hours until it was all ready for our big family to devour. Beautiful memories from a time that is very much cherished.

      Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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