Introduction
If you’ve ever watched The Sopranos, you’ve likely seen a plate of tender Braciole (pronounced brah-zhol) served up during a Sunday dinner scene. This iconic Italian-American dish features thin slices of beef rolled around a savory filling of breadcrumbs, garlic, parsley, and Parmesan, all simmered slowly in a rich tomato sauce until melt-in-your-mouth tender. A true comfort classic, this Soprano’s Braciole brings the flavors of old-school Italian kitchens straight to your table — hearty, soulful, and deeply satisfying.
Soprano’s Braciole (Italian Beef Rolls in Tomato Sauce)
Course: mainCuisine: Italian4
servings25
minutes1
hour45
minutes420
kcal2
hours8
minutesDescription
Soprano’s Braciole is a traditional Italian-American beef roll, stuffed with a flavorful breadcrumb mixture and simmered in tomato sauce until juicy and tender. The slow cooking allows the meat to absorb all the rich, garlicky sauce, making every bite irresistible. Serve it with pasta or crusty bread to soak up the delicious red sauce — this dish captures the essence of authentic Italian comfort food at its best.
Ingredients
- For the Braciole Rolls
1½ pounds (700g) thinly sliced top round or flank steak
½ cup Italian-style breadcrumbs
3 cloves garlic, minced
¼ cup freshly chopped parsley
¼ cup grated Parmesan cheese
2 tablespoons grated Pecorino Romano (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (for searing)
Butcher’s twine or toothpicks for securing rolls
- For the Sauce
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon tomato paste
½ cup red wine (optional but adds depth)
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh basil leaves, for garnish
Directions
- Prepare the Filling:
In a medium bowl, combine breadcrumbs, minced garlic, parsley, Parmesan, Pecorino Romano, salt, and pepper. Drizzle with 1–2 tablespoons of olive oil and mix until the crumbs are evenly moistened. - Assemble the Braciole:
Lay the beef slices flat on a clean surface. Spoon a small amount of the breadcrumb mixture onto each slice, spreading it evenly but leaving a small border. Roll each slice tightly from the short end, then secure with toothpicks or tie with butcher’s twine. - Sear the Rolls:
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef rolls and brown on all sides for 2–3 minutes per side, until nicely seared. Remove and set aside. - Make the Sauce:
In the same pan, add the chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another minute. Deglaze with red wine (if using) and scrape up any browned bits. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a simmer. - Simmer the Braciole:
Return the seared beef rolls to the pan, nestling them into the sauce. Reduce the heat to low, cover, and simmer gently for 1½ hours, turning occasionally, until the meat is fork-tender and infused with sauce. - Serve:
Remove the toothpicks or twine before serving. Slice the braciole rolls crosswise to reveal the filling and spoon extra sauce on top. Garnish with fresh basil and Parmesan. Serve with spaghetti, polenta, or crusty bread.
Tips & Variations
- For extra flavor: Add prosciutto or mozzarella inside each beef roll before rolling.
- Make ahead: Braciole tastes even better the next day as the flavors deepen — perfect for meal prep.
- Tender meat: Choose thin slices of beef (about ¼ inch thick) for easier rolling and faster cooking.
Nutrition (Per Serving)
- Calories: 420
- Protein: 33g
- Carbohydrates: 14g
- Fat: 24g
- Sodium: 660mg
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze with sauce for up to 3 months.
- Reheat: Simmer gently on the stovetop or in the oven at 300°F (150°C) until warmed through.
FAQs
Q: Can I make braciole with pork or chicken?
A: Yes! You can substitute thin pork or chicken cutlets for the beef version for a lighter variation.
Q: What’s the best pasta to serve with braciole?
A: Spaghetti, rigatoni, or even creamy polenta pairs beautifully with the rich tomato sauce.
Q: Can I cook braciole in the oven instead of on the stove?
A: Absolutely. After searing, bake covered in sauce at 325°F (160°C) for 1½–2 hours until tender.
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