Description
Beef Braciole is a classic Italian dish made by rolling thin slices of beef around a savory filling of breadcrumbs, cheese, and herbs, then simmering the rolls in a rich tomato sauce until tender and flavorful.
Ingredients
Units
Scale
- 1 1/2 pounds thinly sliced beef (top round or flank steak)
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large egg, beaten
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry red wine (optional)
- 1/2 onion, finely chopped
- 2 tbsp olive oil (for sauce)
- Kitchen twine or toothpicks (for securing rolls)
Instructions
- Place beef slices between plastic wrap and pound to about ¼-inch thickness.
- In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, oregano, salt, pepper, and beaten egg to form a moist filling.
- Spread a thin layer of filling over each beef slice, then roll tightly and secure with kitchen twine or toothpicks.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown beef rolls on all sides, then remove and set aside.
- In the same skillet, add 2 tbsp olive oil and sauté onion until soft. Add crushed tomatoes and wine (if using); stir to combine.
- Return beef rolls to the skillet, cover, and simmer on low for 1.5 to 2 hours until beef is tender and sauce is thickened.
- Remove twine or toothpicks before serving. Serve hot with pasta, polenta, or crusty bread.
Notes
- Can be prepared a day in advance—the flavor improves overnight.
- Use thin-cut steak to ensure easy rolling and tender results.
- Leftovers reheat well and freeze beautifully.
- For a spicy kick, add red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 beef roll with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg