Beef Braciole is a classic Italian dish featuring thinly sliced beef rolled with a savory filling, then slow-simmered in a rich tomato sauce. This comforting and flavorful meal is a staple in many Italian households, especially for Sunday dinners and special occasions. The slow cooking process allows the meat to become incredibly tender while absorbing the deep flavors of the sauce.
Why You’ll Love This Recipe
- Classic Italian comfort food with rich, authentic flavors
- Slow-cooked for ultra-tender beef rolls
- Simple ingredients with a gourmet feel
- Perfect for special occasions or family dinners
- Pairs beautifully with pasta, polenta, or crusty bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Braciole:
- beef top round or flank steak, thinly sliced
- breadcrumbs
- Pecorino Romano cheese, grated
- garlic, minced
- fresh parsley, chopped
- salt and freshly ground black pepper
- olive oil, for searing
For the Sauce:
- olive oil
- small onion, finely chopped
- garlic, minced
- dry red wine (optional)
- canned crushed tomatoes
- salt and freshly ground black pepper
- fresh basil or parsley, for garnish
Directions
Prepare the Beef:
- Lay the beef slices on a cutting board. If needed, pound them to an even thickness of about ¼ inch using a meat mallet.
Make the Filling:
- In a bowl, combine the breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well.
Assemble the Braciole:
- Place a spoonful of the breadcrumb mixture onto each beef slice, spreading it evenly while leaving a small border around the edges.
- Starting from one end, roll the beef slice tightly into a cylinder, enclosing the filling.
- Secure each roll with toothpicks or kitchen twine to prevent them from unrolling during cooking.
Sear the Braciole:
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
- Add the beef rolls and sear them on all sides until browned. Once browned, remove them from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, add a bit more olive oil if needed. Sauté the finely chopped onion until translucent.
- Add the minced garlic and cook for an additional minute.
- If using, pour in the dry red wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.
- Add the crushed tomatoes to the skillet. Season with salt and black pepper to taste. Stir to combine.
Simmer the Braciole:
- Return the seared beef rolls to the skillet, nestling them into the tomato sauce.
- Reduce the heat to low, cover the skillet, and let the braciole simmer gently for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded. Stir occasionally and add a splash of water if the sauce becomes too thick.
Serve:
- Once cooked, remove the toothpicks or kitchen twine from the braciole.
- Serve hot, topped with the rich tomato sauce. Garnish with fresh basil or parsley if desired.
Servings and Timing
- Servings: 4
- Prep Time: 30 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 30 minutes
- Calories: Approximately 450 kcal per serving
Variations
- Cheesy Braciole: Add a slice of provolone or mozzarella inside each beef roll for extra richness.
- Spicy Kick: Mix red pepper flakes into the tomato sauce for a little heat.
- Different Meat Options: Try making braciole with pork or veal instead of beef.
- Breadcrumb Swap: Use panko breadcrumbs for a slightly crunchier texture inside the filling.
- Slow Cooker Method: Brown the beef rolls and then let them cook in a slow cooker with the sauce for 4-6 hours on low.
Storage/Reheating
- Refrigeration: Store leftover braciole in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooked braciole (with sauce) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat until heated through, adding a splash of water if needed to loosen the sauce.
FAQs
What is braciole?
Braciole is an Italian dish consisting of thinly sliced beef rolled around a breadcrumb and cheese filling, then slow-cooked in tomato sauce.
Can I use a different cut of beef?
Yes! Flank steak, top round, or even thinly sliced sirloin can work well for braciole.
Do I have to use red wine in the sauce?
No, the wine adds depth of flavor but can be omitted or replaced with beef broth for a non-alcoholic option.
How do I keep the braciole from unrolling?
Secure the rolls tightly with toothpicks or kitchen twine before cooking. Remove them carefully before serving.
What’s the best way to serve braciole?
Braciole pairs well with pasta, polenta, or crusty Italian bread to soak up the rich sauce.
Can I make braciole ahead of time?
Yes! You can assemble the rolls a day in advance and store them in the fridge before cooking.
What can I use instead of Pecorino Romano?
Parmesan cheese is a great substitute if Pecorino Romano isn’t available.
Can I cook braciole in the oven?
Yes! After searing, place the braciole and sauce in a covered baking dish and bake at 325°F (160°C) for about 2 hours.
How do I prevent the meat from becoming tough?
Cooking the braciole low and slow ensures that the meat stays tender. Avoid high heat, which can make it chewy.
Is braciole a main dish or a side?
Braciole is typically served as a main dish but can also be part of a larger Italian feast alongside pasta and other dishes.
Conclusion
Beef Braciole (Involtini) is a classic Italian dish that brings together tender, slow-cooked beef, a savory breadcrumb filling, and a rich tomato sauce. Whether you’re making it for Sunday dinner or a special occasion, this traditional recipe is sure to impress. Serve it with pasta or polenta and enjoy the comforting flavors of homemade Italian cooking!
Print
Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
Description
A classic Italian dish featuring thinly sliced beef, rolled with a savory filling, and slow-simmered in rich tomato sauce until tender. Perfect for Sunday dinners and special occasions!
Ingredients
For the Braciole:
- 1.5 pounds beef top round or flank steak, thinly sliced
- 1/2 cup breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for searing
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry red wine (optional)
- 28 ounces canned crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
1️⃣ Prepare the Beef:
- Lay thinly sliced beef on a cutting board. If necessary, pound to 1/4-inch thickness using a meat mallet.
2️⃣ Make the Filling:
- In a bowl, mix breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, salt, and black pepper.
3️⃣ Assemble the Braciole:
- Place a spoonful of the filling onto each beef slice and spread evenly.
- Roll the beef tightly into a cylinder, enclosing the filling.
- Secure with toothpicks or kitchen twine to prevent unrolling.
4️⃣ Sear the Braciole:
- Heat olive oil in a large skillet over medium-high heat.
- Add beef rolls and sear on all sides until browned. Remove from skillet and set aside.
5️⃣ Prepare the Sauce:
- In the same skillet, sauté chopped onion until translucent.
- Add minced garlic and cook for 1 minute.
- (Optional) Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
- Stir in crushed tomatoes, seasoning with salt and pepper.
6️⃣ Simmer the Braciole:
- Return the seared beef rolls to the skillet, nestling them into the tomato sauce.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Add a splash of water if sauce thickens too much.
7️⃣ Serve:
- Remove toothpicks or twine from the braciole.
- Serve hot, topped with rich tomato sauce. Garnish with fresh basil or parsley if desired.
8️⃣ Enjoy! Serve over pasta, polenta, or with crusty bread for a traditional Italian meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Main Course
- Method: Slow Cooking, Braising
- Cuisine: Italian
