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Italian Beef Braciole

Tender beef rolled with a savory breadcrumb filling, simmered in a rich tomato sauce for a comforting and flavorful Italian dish.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course dinner
Cuisine Italian
Servings 4 peoples
Calories 350 kcal

Ingredients
  

For the Braciole

  • 4 thin slices of beef (top round or flank steak)
  • ½ cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • Kitchen twine or toothpicks

For the Sauce

  • 1 can (28 ounces) crushed tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup red wine (optional)
  • 1 tsp dried oregano
  • ½ tsp sugar
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions
 

  • Prepare the Filling: In a small bowl, mix breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and pepper. Set aside.
  • Assemble the Braciole: Lay out the beef slices on a flat surface. Spread a thin layer of the breadcrumb mixture over each slice. Roll the beef tightly and secure with kitchen twine or toothpicks.
  • Sear the Rolls: Heat olive oil in a large skillet over medium-high heat. Brown the beef rolls on all sides, then transfer them to a plate.
  • Make the Sauce: In the same skillet, sauté onion and garlic until fragrant. Deglaze the pan with red wine if using. Add crushed tomatoes, oregano, sugar, salt, and pepper. Stir to combine.
  • Simmer the Braciole: Return the beef rolls to the skillet, ensuring they’re submerged in the sauce. Cover and simmer on low heat for 2 hours, occasionally stirring.
  • Serve: Remove twine or toothpicks before serving. Garnish with fresh basil and additional Parmesan cheese.

Notes

  • For a spicier kick, add red pepper flakes to the breadcrumb filling.
  • Serve with pasta, polenta, or crusty bread to soak up the sauce.
Keyword Italian Beef Braciole