Here’s a classic, hearty recipe for Beef Braciole (Italian Stuffed Beef Rolls) — tender slices of beef rolled with a savory filling, browned, and slowly simmered in tomato sauce until melt-in-your-mouth delicious. It’s an Italian Sunday dinner favorite.
🥩 Beef Braciole (Braciola)
🕐 Prep Time: 30 minutes
🍳 Cook Time: 2.5–3 hours
🍽️ Serves: 4–6
Ingredients:
For the Beef Rolls:
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1.5 – 2 lbs beef top round or flank steak, sliced into thin cutlets (about 1/4-inch thick)
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Salt and pepper, to taste
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Butcher’s twine or toothpicks, for securing
For the Filling:
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1/2 cup Italian-style breadcrumbs
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1/4 cup grated Parmesan or Pecorino Romano
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2–3 cloves garlic, minced
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1/4 cup fresh parsley, chopped
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1/4 cup provolone or mozzarella cheese, shredded (optional)
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2 tablespoons olive oil
For the Sauce:
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2 tablespoons olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1/2 cup dry red wine (optional but traditional)
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1 large can (28 oz) crushed tomatoes
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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Fresh basil or parsley, for garnish
Instructions:
1. Prepare the beef:
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Pound the beef slices between plastic wrap until about 1/4-inch thick.
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Season both sides with salt and pepper.
2. Make the filling:
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In a small bowl, combine breadcrumbs, Parmesan, garlic, parsley, shredded cheese (if using), and olive oil. Mix until it forms a damp mixture.
3. Assemble the braciole:
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Spoon 1–2 tablespoons of filling onto each beef slice. Roll tightly, tucking in the sides.
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Secure each roll with butcher’s twine or toothpicks.
4. Brown the rolls:
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Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot.
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Brown the beef rolls on all sides over medium-high heat (about 8–10 minutes total). Remove and set aside.
5. Make the sauce:
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In the same pot, sauté the onions until translucent, then add garlic and cook 1 more minute.
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Deglaze with red wine, scraping up any brown bits (optional).
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Add crushed tomatoes, oregano, pepper flakes, and a pinch of salt and pepper. Stir to combine.
6. Simmer the braciole:
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Return beef rolls to the pot, nestling them in the sauce.
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Cover and simmer on low for 2 to 2.5 hours, or until the beef is tender.
7. Serve:
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Remove strings or toothpicks. Serve hot with pasta, polenta, or crusty bread.
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Spoon sauce over the top and garnish with fresh basil or parsley.
💡 Tips:
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Make ahead: Braciole is even better the next day!
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Add hard-boiled eggs or raisins to the filling for Sicilian-style braciole.
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Use pork or veal cutlets for variation.