Recipe Description
Beef Braciole is a classic Italian comfort food made with thin slices of beef rolled around a flavorful filling of garlic, fresh herbs, Parmesan cheese, and breadcrumbs. The rolls are browned until beautifully caramelized, then slowly simmered in a rich tomato sauce until the beef becomes tender and infused with the flavors of the sauce.
This traditional-style Italian beef dish is perfect for a Sunday family dinner or a special occasion. The slow simmering gives the meat plenty of time to become tender while the tomato sauce develops a deep, savory flavor. Serve the braciole with pasta, creamy polenta, crusty Italian bread, or roasted vegetables for a satisfying meal.
Recipe Tips
Choose thin beef
Thinly sliced beef is essential for braciole because it makes the rolls easier to fill and roll. If your beef is too thick, gently pound it until it becomes even.
Don’t overfill the rolls
A thin layer of filling is enough. Too much filling can make the rolls difficult to close and may cause the mixture to fall out during cooking.
Brown the beef first
Searing the braciole before adding the tomato sauce creates a flavorful browned exterior and adds extra depth to the sauce.
Cook low and slow
The secret to tender braciole is gentle, slow simmering. Avoid boiling the sauce aggressively.
Use fresh Parmesan
Freshly grated Parmesan provides a better flavor and texture than pre-shredded cheese.
Let the sauce develop
The long simmer allows the tomato sauce to absorb the savory flavors from the beef and filling.
Remove the twine before serving
Always carefully remove all kitchen twine before serving the braciole.
Italian Beef Braciole
Description
Tender beef rolled with garlic, herbs, breadcrumbs, and Parmesan, then slowly simmered in rich tomato sauce—Italian Beef Braciole is the kind of comforting meal that’s made to be shared around the family table.
Ingredients
For the Beef Braciole
For the Tomato Sauce
For Serving
Instructions
- Prepare the Beef:
Lay the thin beef slices flat on a clean cutting board. If the slices are thicker than about ¼ inch, gently pound them with a meat mallet until they’re thin and even.
Pat the beef dry with paper towels and season both sides lightly with salt and black pepper. - Prepare the Filling:
In a bowl, combine the minced garlic, breadcrumbs, Parmesan cheese, chopped parsley, fresh basil, oregano, red pepper flakes, and olive oil.
Mix until the ingredients form a slightly moist filling.
If using mozzarella, keep it ready to add during assembly. - Fill the Beef:
Spread a thin layer of the breadcrumb and herb mixture over each beef slice, leaving a small border around the edges.
Sprinkle a little mozzarella over the filling if desired.
Don’t overfill the beef because the filling can escape while the rolls are cooking. - Roll the Braciole:
Starting from one short end, carefully roll each piece of beef tightly into a cylinder.
Tuck the sides inward as you roll to help keep the filling inside.
Secure each roll with 2–3 pieces of kitchen twine.
Repeat with the remaining beef slices. - Brown the Beef Rolls:
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Place the braciole in the pot without overcrowding them.
Brown the rolls on all sides for approximately 6–8 minutes total, turning them carefully with tongs.
The goal is to develop a deep golden-brown crust rather than cook the beef completely.
Transfer the browned braciole to a plate. - Start the Tomato Sauce:
Reduce the heat to medium.
Add the chopped onion to the same pot and cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds.
Stir in the tomato paste and cook for approximately 1 minute. - Add the Tomatoes:
Pour in the crushed tomatoes and tomato sauce.
Add the beef broth, oregano, dried basil, Italian seasoning, salt, black pepper, and red pepper flakes.
Stir everything together and bring the sauce to a gentle simmer. - Return the Braciole to the Sauce:
Carefully place the browned beef rolls back into the tomato sauce.
Spoon some of the sauce over the top of each roll.
The braciole should be mostly surrounded by sauce. - Slowly Simmer:
Reduce the heat to low and cover the pot partially with a lid.
Allow the braciole to simmer gently for approximately 2–2½ hours, turning the rolls occasionally.
The sauce should remain at a gentle simmer rather than a rapid boil.
As the beef cooks slowly, it becomes increasingly tender and the flavors of the meat, herbs, cheese, and tomato sauce come together. - Finish the Sauce:
When the beef is tender, remove the lid and simmer for another 10–15 minutes if the sauce needs to thicken.
Taste and adjust the salt, black pepper, or red pepper flakes as needed.
Remove the braciole from the sauce and carefully cut away the kitchen twine. - Serve:
Place the braciole on a serving platter or individual plates.
Spoon plenty of the homemade tomato sauce over and around the beef rolls.
Finish with freshly grated Parmesan, chopped parsley, and fresh basil.
Serve with spaghetti, pasta, polenta, or crusty Italian bread.
Notes
- Beef: Top round, bottom round, flank steak, or another thin cut suitable for braising can be used. The key is to slice or pound the beef thin enough to roll.
- Cheese: Parmesan is traditional for the filling, while a small amount of mozzarella can add extra richness and a slightly melty center.
- Herbs: Fresh parsley and basil give the filling a bright Italian flavor. You can adjust the herbs according to your preference.
- Sauce: Homemade tomato sauce works beautifully, but a good-quality jarred marinara can be used when you’re short on time.
- Cooking method: Braciole can also be prepared in a slow cooker after browning the meat. Cook on low until the beef is tender.
- Make it spicy: Add extra red pepper flakes to the filling or tomato sauce if you enjoy a little heat.
Storage
Allow the braciole and sauce to cool before transferring them to an airtight container.
Refrigerator
Store leftover beef braciole with the tomato sauce in the refrigerator for up to 3–4 days.
Freezer
Place cooled braciole and sauce in a freezer-safe container and freeze for up to 3 months.
For the best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a saucepan over low to medium heat with some of the tomato sauce.
If the sauce has thickened too much, add a small splash of water or beef broth.
Frequently Asked Questions
Thinly sliced top round, bottom round, or flank steak works well for braciole. The beef should be thin enough to roll easily around the filling.
Yes. Braciole is an excellent make-ahead dish. You can prepare and cook it a day in advance, refrigerate it with the sauce, and gently reheat it before serving. The flavors can become even richer after resting overnight.
Braciole needs time to become tender. Cooking it too quickly over high heat can leave the beef tough. Keep the tomato sauce at a gentle simmer and allow the beef to cook slowly.
Yes. A small amount of mozzarella can be added along with the Parmesan. Avoid adding too much because melted cheese can escape from the rolls during cooking.
Yes. Brown the beef rolls first, then transfer them to a slow cooker with the tomato sauce. Cook on low for approximately 6–8 hours, or until the beef is tender.
Spaghetti is a classic choice because the tomato sauce can be served over the pasta. Polenta, mashed potatoes, roasted vegetables, or crusty Italian bread are also excellent options.
Nutrition Information
Approximate nutrition per serving, without pasta:
| Nutrient | Amount |
|---|---|
| Calories | ~510 kcal |
| Protein | ~49 g |
| Carbohydrates | ~18 g |
| Fat | ~27 g |
| Saturated Fat | ~8 g |
| Fiber | ~4 g |
| Sugar | ~8 g |
| Sodium | ~820 mg |
| Calcium | ~190 mg |
| Iron | ~5 mg |
Serving Suggestions
For a traditional Italian-inspired dinner, serve the tender braciole with spaghetti tossed in the homemade tomato sauce. Add freshly grated Parmesan and fresh basil just before serving.
A loaf of crusty Italian bread is also perfect for soaking up the rich tomato sauce. For a lighter meal, serve the braciole with roasted vegetables or a simple green salad.
Devid Moretti
Your Trusted Italian Chief
Chef David Moretti is a passionate chef who loves bringing the warmth and flavors of Italian cooking into everyday kitchens. With a focus on fresh ingredients, comforting recipes, and simple cooking techniques, David shares delicious dishes that are easy to prepare and enjoyable to share with family and friends.
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