Braciole Al Sugo (Italian Beef Rolls in Tomato Sauce)
Course: MainCuisine: ItalianDifficulty: Medium4
servings25
minutes1
hour30
minutes580
kcal1
hour55
minutesIntroduction
Braciole al Sugo (pronounced brah-CHOH-lay al SOO-go) is a traditional Italian Sunday dish — thin slices of beef rolled with breadcrumbs, cheese, and herbs, then simmered slowly in a rich tomato sauce. The result? Tender, flavorful beef infused with the aroma of garlic, basil, and Parmesan. It’s rustic, comforting, and perfect served with pasta, mashed potatoes, or crusty bread to soak up every drop of that beautiful sauce.
Ingredients
- For the Braciole (Beef Rolls)
8 thin slices of beef (top round or flank steak, about ⅛ inch thick)
½ cup Italian-style breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil (optional)
2 tbsp olive oil (plus extra for searing)
Salt and freshly ground black pepper, to taste
Kitchen twine or toothpicks for securing rolls
- For the Tomato Sauce (Sugo)
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
2 tbsp tomato paste
½ tsp dried oregano
1 tsp sugar (optional, to balance acidity)
½ cup red wine (optional, for depth of flavor)
Salt and black pepper, to taste
A few fresh basil leaves
Directions
- 1. Prepare the Filling:
In a small bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, basil, olive oil, salt, and pepper. Stir until the mixture is moist and crumbly. - 2. Assemble the Braciole:
Lay out each beef slice on a flat surface. Spoon a little filling onto each piece, spreading evenly but leaving a small border around the edges.
Roll each slice tightly, tucking in the ends, and secure with kitchen twine or toothpicks. - 3. Brown the Rolls:
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the beef rolls and brown them on all sides until they develop a nice crust. Remove and set aside. - 4. Make the Sauce:
In the same pan, add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, sugar, red wine (if using), salt, and pepper. Bring to a simmer. - 5. Simmer the Braciole:
Gently add the browned beef rolls back into the sauce. Cover and cook on low heat for 1 to 1½ hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick. - 6. Serve:
Remove the twine or toothpicks. Serve the Braciole al Sugo with fresh pasta (like tagliatelle or spaghetti) or creamy polenta, and spoon plenty of sauce over the top. Garnish with grated Parmesan and fresh basil.
Tips for Perfect Braciole
- Pound the beef slices thinly before filling to ensure even cooking.
- Use red wine for depth of flavor — but you can replace it with beef broth if you prefer.
- The sauce gets better as it simmers — low and slow cooking is the secret!
- Add a slice of prosciutto or provolone inside each roll for an extra layer of richness.
Nutrition Facts (per serving)
- Calories: 580
- Protein: 42 g
- Carbohydrates: 18 g
- Fat: 36 g
- Saturated Fat: 10 g
- Cholesterol: 110 mg
- Sodium: 670 mg
- Fiber: 3 g
- Sugar: 7 g
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked rolls (in sauce) for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave until heated through.
FAQs
Q: Can I use pork instead of beef?
Yes! Pork braciole is also traditional in southern Italy, especially in Puglia and Campania.
Q: What cut of beef is best?
Thin top round, flank, or sirloin all work well — just make sure to pound them evenly.
Q: Can I make this ahead of time?
Absolutely. You can assemble and brown the rolls a day ahead, then simmer in sauce the next day.
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