Italian Braciole
Tender, stuffed beef rolls simmered in a rich tomato sauce for a classic Italian dish perfect for Sunday dinners.
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
For extra depth of flavor, add a Parmesan rind to the sauce while simmering. Leftovers can be stored in the fridge for 3 days or frozen for up to 3 months.