Italian Braciole Recipe: Stuffed Beef Rolls in Rich Tomato Sauc
If you’re looking for an Italian comfort dish that feels both rustic and elegant, braciole is a must-try. This traditional dish features thinly sliced beef wrapped around a savory filling, then simmered in a rich tomato sauce until melt-in-your-mouth tender. Whether served over pasta or with a side of crusty bread, it’s a showstopper for any Italian meal.
The first time I made braciole, I was intimidated by the rolling and tying process, but once I took that first bite, I knew it was worth it. The combination of juicy beef, garlicky breadcrumbs, and a slow-cooked tomato sauce creates a flavor that’s deeply satisfying. It’s a labor of love, but one that pays off in every bite!
Your Grocery List
- Thinly sliced top round or flank steak (1 ½ pounds, cut into 4-6 pieces)
- Breadcrumbs (½ cup, Italian-style)
- Grated Parmesan cheese (¼ cup)
- Fresh parsley (2 tablespoons, chopped)
- Garlic cloves (2, minced)
- Pine nuts (2 tablespoons, toasted, optional)
- Raisins (2 tablespoons, optional for sweetness)
- Provolone cheese (4-6 slices)
- Salt and black pepper (to taste)
- Olive oil (2 tablespoons)
- Kitchen twine or toothpicks (for securing the rolls)
- Dry red wine (½ cup)
- Canned crushed tomatoes (28 ounces)
- Tomato paste (2 tablespoons)
- Beef broth (1 cup)
- Dried oregano (1 teaspoon)
- Dried basil (1 teaspoon)
- Red pepper flakes (¼ teaspoon, optional for heat)
Choosing the Best Meat for Braciole
The best cut for braciole is thinly sliced top round or flank steak. The meat should be tender enough to roll easily but sturdy enough to hold up during a long simmer. If your slices are too thick, use a meat mallet to pound them to about ¼-inch thickness—this helps ensure they cook evenly and remain tender.
How to Make the Perfect Filling
The filling for braciole is where you can get creative. A traditional mix includes breadcrumbs, Parmesan, parsley, and garlic, but adding toasted pine nuts and raisins gives it a Sicilian twist with a balance of nuttiness and sweetness. If you prefer a cheesier version, layering provolone inside adds a creamy, melty surprise.
Rolling and Securing the Braciole
Lay each beef slice flat and spread an even layer of the filling over the surface, leaving a small border around the edges. Carefully roll the meat tightly, tucking in the sides as you go. Secure each roll with kitchen twine or toothpicks to prevent it from unraveling while cooking.
Browning for Maximum Flavor
Searing the braciole before simmering locks in flavor and gives the meat a beautiful golden-brown crust. Heat olive oil in a large skillet over medium-high heat, then brown each roll on all sides. This step enhances the richness of the sauce as the beef drippings add depth to the dish.
Slow Simmering in Tomato Sauce
After deglazing the pan with red wine, add crushed tomatoes, tomato paste, beef broth, and seasonings. Let the braciole simmer in the sauce for at least 90 minutes, or until fork-tender. The long, slow cooking time allows the flavors to meld beautifully, resulting in ultra-tender meat and a rich, savory sauce.
Make It Even Better
For an extra depth of flavor, add a Parmesan rind to the sauce while it simmers. You can also stuff the braciole with prosciutto for an added layer of richness. If you like a bit of heat, sprinkle in red pepper flakes.
Pairing Ideas
What Kind of Pasta Goes Best with Braciole?
Serve braciole over spaghetti, pappardelle, or creamy polenta to soak up the delicious sauce.
Drink Pairings
A bold Italian red wine like Chianti or Barolo complements the richness of the dish beautifully.
Dessert Pairings
End your meal with a classic tiramisu or cannoli to complete the Italian experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Braciole also freezes well—just place the cooked rolls and sauce in a freezer-safe container and freeze for up to 3 months. Reheat gently on the stovetop.
Recipe Timing
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Fun Facts
Braciole is often featured in Italian-American Sunday dinners and is famously mentioned in “The Sopranos” as a beloved comfort food.
Allergen Warnings
This recipe contains dairy (cheese) and gluten (breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free version, omit the cheese or use a plant-based alternative.
Vegetarian or Vegan Substitutes
For a vegetarian version, substitute the beef with thin slices of eggplant or zucchini and follow the same rolling and simmering method.
Italian Braciole
Equipment
- Cutting Board
- Meat mallet
- Mixing bowl
- Kitchen twine or toothpicks
- Large skillet
- Wooden spoon
- Large pot or Dutch oven
Ingredients
- 1.5 pounds thinly sliced top round beef cut into 4-6 pieces
- 1/2 cup breadcrumbs Italian-style
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 2 tablespoons pine nuts toasted, optional
- 2 tablespoons raisins optional for sweetness
- 4-6 slices provolone cheese
- salt and black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional for heat
Instructions
- If the beef slices are too thick, pound them to about 1/4-inch thickness using a meat mallet.
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic, pine nuts (if using), and raisins (if using). Mix well.
- Lay the beef slices flat. Place a slice of provolone cheese on each, then evenly spread the breadcrumb mixture over the top, leaving a small border around the edges.
- Roll the beef slices tightly, tucking in the sides as you go. Secure each roll with kitchen twine or toothpicks to prevent them from unraveling.
- Heat olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, about 2-3 minutes per side.
- Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom.
- Transfer the braciole to a large pot or Dutch oven. Add crushed tomatoes, tomato paste, beef broth, oregano, basil, and red pepper flakes. Stir to combine.
- Cover and simmer on low heat for 90 minutes, or until the meat is fork-tender.
- Remove the braciole from the sauce. Cut away the twine or remove the toothpicks before serving.
- Serve hot with pasta, polenta, or crusty bread, spooning the sauce over the top.
Notes
