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My Mama's Braciole Recipe

My Mama's Braciole

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Average Rating:

Total Reviews: 32

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  • on February 22, 2013

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    Simple and delicious. I substituted seasoned bread crumbs for the plain, a shallot for the onion, and used white button mushrooms since I did not have crimini on hand. I also added chopped sun dried tomatoes to the stuffing mixture. My husband raved about it. Will definitely make again.

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  • on November 09, 2012

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    I live in Tuscany Italy and made this recipe for some friends who loved it!!! It will now be on the favorite list for entertaining!
    If you need a recipe for a dinner party this is very elegant and easy!!

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  • on March 10, 2012

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    Excellent! The gravy is outstanding. I had my butcher cut 1/4" slices off a bottom round roast and pounded them out. The roulades were a little chewy (just like my mom's. I want to see if I can get them to come out more tender next time, so I'll make sure the slices are cut across the grain. NOTE: don't put too much stuffing in -- in this case, more isn't better. :-

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  • on November 02, 2011

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    Very good. And easy to make. Just do your prep work ahead of time and it will go quickly. The sauce was awesome!

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  • on August 19, 2011

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    Love it, love it, love it! This is the first time I have made this dish and my husband couldn't get enough. The flavors worked so well together and it was easy to assemble. I definitely know what I will be serving at our next dinner party.

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  • on October 10, 2010

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    Before we tried Rachael's braciole recipe, we had tried several other recipes that didn't do much for us. They were all cooked in tomato sauce, and I was beginning to think I was not a fan of braciole. Then we tried Rachael's recipe, and thanks to Rachael's Mama, we now have a braciole recipe that we like. I think the difference is that Rachael cooks her bracioles in a mushroomy beef broth that flavors and tenderizes the meat just right. We still serve this on the side with pasta and marinara sauce. I can now tell all my Italian neighbors that we make braciole!

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  • on September 07, 2010

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    I have a twist on this basic recipe...make your own basil pesto sauce (or buy a high quality one and smear it on the meat...if using Prosuitto, smear on top of that layer. Dont skimp. Then add the breadcrumb cheese mixture...YUM...extra pnenuts make it even more delicious!

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  • on July 10, 2010

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    My family makes braciole on the holiday. Prosciutto makes this one different and quite good. I make a large batch and freeze uncooked and w/out toothpick. Thaw, skewer, and proceed w/ recipe. Yum! Also make with a red sauce over pasta.

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  • on August 22, 2008

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    this is the first time I ever made Braciole from scratch, My husband loved them. I will never buy store brand again. good recipe!!!!!

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  • on May 23, 2008

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    Well, I must say, this meat and the stuffing was delicious. I added some moistened currants, as well as the toasted pine nuts, as suggested in other reviews and it was super. Added just a touch of sweetness that was mouth watering. The sauce, on the other hand, was not very good at all. I don't know if maybe I used the wrong type of dry white wine, but it was too strong and the flavor of it overpowered all the other ingredients. Luckily, I tasted it before putting my meat rolls into it. I decided to make my own sauce, which I made a bit more tomatoey than Rachel's is, and my 4 kids and my husband loved it! DEFENITELY ADD THE CURRANTS(moistened in a little water, then drained AND TOASTED PINE NUTS. YUM!

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