There’s something truly magical about a dish that feels like a warm hug on a plate. Beef Braciole is one of those meals—tender, savory, and bursting with rich, garlicky flavors. This Italian classic transforms a simple cut of beef into something extraordinary, thanks to a flavorful filling of herbs, cheese, and breadcrumbs, all rolled up and simmered in a luscious tomato sauce. It’s the kind of dish that makes you feel like you’re sitting at Nonna’s table, enjoying a meal made with love.
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The best part? It’s surprisingly easy to make! Whether you’re preparing a cozy dinner for your family or impressing guests with a restaurant-worthy meal, this recipe is guaranteed to bring smiles to the table. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love Beef Braciole
Versatile: This dish is perfect for everything from a casual Sunday dinner to a special occasion. Serve it over pasta, polenta, or creamy mashed potatoes for an unforgettable meal.
Budget-Friendly: Uses affordable cuts of beef and pantry staples to create a dish that tastes like a million bucks.
Easy to Make: Despite its fancy appearance, Beef Braciole is surprisingly simple to prepare. Just roll, sear, and simmer!
Packed with Flavor: The combination of garlic, herbs, cheese, and slow-cooked tomato sauce creates deep, comforting flavors.
Make-Ahead Friendly: The flavors only get better over time, making it a perfect dish to prepare in advance.
Ingredients in Beef Braciole
Beef: Thinly sliced top round or flank steak works best. It becomes incredibly tender after slow cooking.
Breadcrumbs: Absorbs flavor and adds a satisfying texture to the filling. Use Italian-style breadcrumbs for extra seasoning.
Parmesan Cheese: Aged Parmesan adds a nutty, salty depth to the filling.
Garlic: Freshly minced garlic infuses the braciole with rich, aromatic flavor.
Parsley: Adds freshness and balance to the hearty filling.
Prosciutto: A thin layer of prosciutto adds a subtle smoky, salty kick.
Olive Oil: Helps sear the beef and enhance the overall richness of the dish.
Crushed Tomatoes: The base for a velvety sauce that soaks into the meat as it cooks.
Red Wine: Deepens the sauce’s flavor (optional but highly recommended!).
Egg: Helps bind the filling together.
Salt and Pepper: Simple seasonings that bring everything together.
Kitchen Twine: Essential for keeping the rolls intact while they cook.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Beef: Lay out the beef slices on a flat surface. If needed, use a meat mallet to pound them to an even thickness.
Make the Filling: In a bowl, mix breadcrumbs, Parmesan, minced garlic, parsley, and a beaten egg until well combined.
Assemble the Rolls: Spread the filling evenly over each beef slice. Lay a thin slice of prosciutto on top. Roll the beef tightly and secure with kitchen twine.
Sear the Braciole: Heat olive oil in a pan over medium heat. Sear the beef rolls on all sides until browned. This step locks in the flavor and gives the dish a deep, rich taste.
Prepare the Sauce: In the same pan, add crushed tomatoes, red wine (if using), and season with salt and pepper. Stir well to combine.
Simmer to Perfection: Lower the heat, cover, and let the braciole simmer in the sauce for about 1.5 to 2 hours, until the beef is melt-in-your-mouth tender. Stir occasionally and add a splash of water if the sauce thickens too much.
Remove the Twine & Serve: Carefully remove the kitchen twine and slice the braciole into rounds. Serve with pasta, polenta, or crusty bread.
How to Serve Beef Braciole
With Pasta: Toss the sauce with al dente spaghetti or rigatoni for a hearty Italian feast.
Over Polenta: Creamy polenta makes the perfect base to soak up the flavorful tomato sauce.
With Crusty Bread: A rustic loaf is ideal for sopping up every last bit of sauce.
Alongside a Fresh Salad: A crisp, tangy salad balances the richness of the dish.
As-Is: Sliced and served on its own, Beef Braciole is a showstopper all by itself.
Additional Tips
Make It Ahead: The flavor deepens overnight, making this a fantastic make-ahead dish. Simply reheat and enjoy!
Spice It Up: Add red pepper flakes to the sauce for a touch of heat.
Use a Slow Cooker: For an ultra-tender version, cook the braciole in a slow cooker on low for 6-8 hours.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop.
Freeze for Later: Store in an airtight container and freeze for up to 3 months.
FAQ Section
Q1: Can I use a different cut of beef?
A1: Yes! Flank steak, top round, or even sirloin can work well. Just ensure it’s thin enough to roll.
Q2: Can I prepare this dish ahead of time?
A2: Absolutely! Assemble the braciole, refrigerate, and cook the next day.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze Beef Braciole?
A4: Yes! Freeze before or after cooking. Thaw in the fridge overnight before reheating.
Q5: What’s the best way to reheat it?
A5: Reheat in a saucepan over low heat or in the oven at 325°F until warmed through.
Q6: Can I add extra veggies to the sauce?
A6: Definitely! Bell peppers, onions, or mushrooms add great depth to the sauce.
Q7: Do I have to use red wine?
A7: No, but it enhances the sauce’s richness. You can substitute beef broth if preferred.
Q8: What’s the best pasta to serve with this?
A8: Spaghetti, fettuccine, or rigatoni all work beautifully with the sauce.
Q9: Can I use store-bought sauce?
A9: While homemade is best, a high-quality marinara sauce can work in a pinch.
Q10: How do I keep the beef from unrolling while cooking?
A10: Make sure to tie the rolls securely with kitchen twine and sear them well before simmering.
Final Thoughts
Beef Braciole isn’t just a meal it’s an experience. Every bite is packed with bold, comforting flavors that transport you straight to an Italian kitchen. Whether you’re making it for a special dinner or a cozy night in, this dish is a guaranteed crowd-pleaser. So, grab your apron and give it a try you won’t regret it!
Print
Beef Braciole
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
Beef Braciole is a classic Italian-American dish featuring tender beef rolls filled with a savory mixture of garlic, cheese, and herbs, then slowly braised in a rich, wine-infused tomato sauce. This high-protein dinner is perfect for a cozy meal or a fine dining experience at home. Whether served over pasta, polenta, or with crusty bread, this hearty dish brings the flavors of Italy straight to your table.
Ingredients
- 6 thin slices boneless top round (about 2 lbs), sliced 1/8-inch to 1/4-inch thick
- 12 large cloves garlic (4 minced, 8 sliced)
- 1/2 cup chopped Italian parsley (plus more for garnish)
- 1 cup shredded Parmesan or Romano cheese (plus more for serving)
- 2 tbsp seasoned dry breadcrumbs
- Salt and freshly ground black pepper, to taste
- 12 thin slices prosciutto
- 2 tbsp olive oil
- 2 cups dry red wine
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 tsp dried Italian seasoning
- 2 tbsp all-purpose flour
- Pinch of sugar (if needed)
Instructions
- Preheat oven to 325°F (163°C).
- Cut the top-round slices in half widthwise to create 12 pieces. Pound each to 1/4 to 1/8-inch thickness.
- In a small bowl, mix minced garlic, parsley, cheese, breadcrumbs, salt, and pepper.
- Place a slice of prosciutto on each beef piece, then sprinkle the filling evenly. Roll tightly and secure with toothpicks.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned. Remove and set aside.
- Deglaze the pot with wine, scraping up browned bits, and simmer for 2-3 minutes.
- Add beef broth, tomatoes, sliced garlic, and Italian seasoning. Return beef rolls to the pot and bring to a simmer.
- Oven Method: Cover with damp parchment paper and a lid, then bake for 1.5-2 hours, turning after 1 hour.
- Stovetop Method: Cover and simmer on low for 1.5 hours, turning occasionally.
- Slow Cooker Method: Cook on high for 3-4 hours, medium for 5-6 hours, or low for 7-8 hours.
- Remove beef rolls and tent with foil. Make a slurry by mixing flour with some hot liquid, then stir back into the sauce and simmer until thickened.
- Season with salt, pepper, and a pinch of sugar if needed. Pour sauce over beef rolls, garnish with parsley, and serve with pasta, polenta, or potatoes.
Notes
- Use high-quality canned tomatoes for the best flavor.
- Serve with freshly grated cheese for extra richness.
- This dish pairs well with a side of roasted vegetables or garlic bread.
Nutrition
- Serving Size: 1 roll
- Calories: 570
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 115mg