Description
Italian Beef Braciole is a classic dish of thinly sliced beef rolled around a savory filling of breadcrumbs, cheese, and herbs, then slowly simmered in tomato sauce until tender.
Ingredients
Scale
- 1 1/2 pounds (680g) thinly sliced beef top round or flank steak
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 4 tablespoons olive oil, divided
- Kitchen twine or toothpicks, for securing
- 3 cups marinara or tomato sauce
- 1/2 cup dry red wine (optional)
Instructions
- Lay out the beef slices on a cutting board. If needed, pound to 1/4-inch thickness.
- In a small bowl, mix breadcrumbs, Parmesan, parsley, minced garlic, salt, and pepper.
- Sprinkle the filling evenly over each beef slice, leaving a small border.
- Roll each slice tightly and secure with kitchen twine or toothpicks.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sear the beef rolls on all sides until browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil if needed, and pour in marinara sauce and red wine. Stir to combine and bring to a simmer.
- Return the braciole to the sauce, cover, and simmer on low for 1.5 to 2 hours until tender. Alternatively, bake in a covered dish at 325°F (165°C) for the same amount of time.
- Remove toothpicks or twine before serving. Serve hot with sauce over pasta or polenta.
Notes
- Filling can include chopped prosciutto or pine nuts for added richness.
- Make ahead and reheat — flavors deepen overnight.
- Use butcher’s twine for better hold during simmering.
Nutrition
- Serving Size: 1 beef roll with sauce
- Calories: 460
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 105mg