Italian Braciole in Tomato Sauce: A Hearty, Flavorful Classic

In a small bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, chopped basil, red pepper flakes (if using), salt, and pepper. Mix until all ingredients are well combined.
Stuff the Beef:

Lay the beef slices flat on a cutting board. Season both sides with salt and pepper.
Spoon a portion of the breadcrumb mixture onto the center of each beef slice. Roll the beef slices tightly around the filling and secure them with kitchen twine or toothpicks.
Sear the Braciole:

In a large skillet, heat the olive oil over medium-high heat.
Once hot, add the braciole and sear each side until browned, about 3-4 minutes per side. This helps to lock in the flavors and juices.
Prepare the Tomato Sauce:

Once the braciole is browned, remove it from the skillet and set aside. In the same skillet, add the tomato paste and cook for 1-2 minutes to caramelize the flavors.
Add the marinara sauce, beef broth, and white wine (if using). Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
Simmer the Braciole:

Return the braciole to the skillet, submerging them in the sauce. Cover and simmer on low heat for 1-1.5 hours, turning the braciole occasionally to ensure they cook evenly in the sauce.
Serve:

Once the braciole is tender and cooked through, remove the twine or toothpicks. Serve the braciole with the sauce poured over the top, garnished with fresh basil leaves.
Serving and Storage Tips: