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Barese Braciole Recipe

Barese Braciole Recipe

Another recipe from the kitchen of my Nonna Angela, Braciole are common of the Italian region of Puglia and consist of tender bundles of beef that have been stuffed and slowly cooked in a delicious tomato sauce. There is room for creativity and experimentation with this recipe, and I encourage you to try new flavour combinations - here, I’ll be sticking with the traditional flavours, as it brings me back to my Nonna’s kitchen on a Sunday afternoon surrounded by family.

Serve braciole with your favourite pasta topped with Parmesan cheese.

This recipe is a family favourite, and I’m sure it will become a weekly treat in your household as well.

Barese Braciole with Linguine

Chef Angela Consiglio 


  • 12 beef inside round cutlets (1 cm thick)
  • 1 small onion, roughly chopped
  • ½ onion, diced
  • 2 cloves garlic, minced
  • ½ bunch of parley, stems removed
  • ½ cup grated Parmesan cheese (add extra for serving)
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • 2 L tomato sauce (no seeds)
  • Salt/pepper
  • 12-18 tooth picks (to secure bundles)




1) In a mini food processor add 1 onion roughly chopped and parsley. Pulse a few times until onion is broken down into small pieces.

2) On a large cutting board lay out the beef cutlets. Season with salt and pepper. Divide the lemon zest evenly between the 12 cutlets. Spread about 1 tablespoon of the onion parsley mixture to each cutlet. Sprinkle with 2 teaspoons of Parmesan cheese.

3) Roll each cutlet folding in the sides to keep the stuffing in. Use 1 to 2 toothpicks to secure braciole*.

4) Next, heat 2 tablespoons olive oil in medium sized pot. Sear the braciole in batches, taking care not to overcrowd the pot. Once browned, remove and set aside. Repeat until all braciole are seared.

5) In the same pot add ½ diced onion and sauté until translucent. Add garlic and cook for 30
Seconds until fragrant. Return braciole to pot and add tomato sauce. Season sauce lightly with salt and pepper - remember, the braciole are already seasoned . Cook on medium for 1.5 hours.

6) Check sauce for seasoning and adjust accordingly. Remove braciole from pot, take a few
moments to remove all toothpicks and place in serving platter.

7) Bring a large pot of water to a boil, add 1 tablespoon of salt. Cook linguine according to package instructions. Once cooked drain in colander. Add pasta to pot with tomato sauce and combine gently using tongs. Add a healthy portion of pasta to each plate and top with a braciole and garnish with some extra Parmesan cheese.

*Tip: Count how many tooth picks you used to secure braciole. This will ensure you remove all tooth picks when braciole are ready to enjoy.

Savour a true Barese specialty, from our family to yours!

 Click here for a printable version of our Barese Braciole with Linguine recipe!



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