Description
Tender Italian beef braciole filled with garlic, fresh parsley, Parmesan, Pecorino Romano, and breadcrumbs, then slowly simmered in a rich homemade tomato sauce. Served over pasta, this classic Italian comfort food is perfect for Sunday dinners and family gatherings.
Ingredients
6 thin slices beef top round or flank steak
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1/2 cup finely chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano cheese
1/2 cup Italian-style breadcrumbs
2 tablespoons olive oil, for the filling
2 tablespoons pine nuts
2 tablespoons raisins, optional
2 tablespoons olive oil, for browning
1 small onion, finely chopped
3 cloves garlic, minced, for the sauce
2 tablespoons tomato paste
1/2 cup dry red wine
2 cans crushed tomatoes (28 ounces each)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 teaspoon sugar
Salt and black pepper to taste
1 pound pasta
Fresh parsley, for garnish
Grated Parmesan cheese, for serving
Instructions
- Place the beef slices on a clean cutting board and gently pound each slice with a meat mallet until approximately 1/4-inch thick. Season both sides with salt and black pepper.
- In a medium mixing bowl, combine 4 cloves minced garlic, chopped parsley, Parmesan cheese, Pecorino Romano cheese, Italian-style breadcrumbs, and 2 tablespoons olive oil. Add pine nuts and optional raisins. Mix until evenly combined and the breadcrumbs are lightly moistened.
- Spread the filling evenly over each beef slice, leaving a small border around the edges. Roll each slice tightly from one end and secure with kitchen twine to prevent the filling from escaping.
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef rolls and brown on all sides, working in batches if necessary. Transfer the browned braciole to a plate and reserve the browned bits in the pot.
- Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4 to 5 minutes until softened and translucent. Stir in the remaining 3 cloves minced garlic and tomato paste. Cook for approximately 1 minute, stirring continuously.
- Pour the dry red wine into the pot and scrape the bottom with a wooden spoon to release the browned bits. Simmer for 2 to 3 minutes until the wine reduces slightly.
- Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, and sugar. Season with salt and black pepper to taste. Stir well and bring the sauce to a gentle simmer.
- Return the browned beef rolls and any accumulated juices to the pot. Spoon tomato sauce over the rolls, cover, and reduce the heat to very low. Simmer gently for 2 1/2 to 3 hours, turning occasionally, until the beef is fork-tender. Add a splash of water if the sauce becomes too thick.
- Carefully remove the tender beef rolls from the sauce and transfer them to a cutting board. Remove the kitchen twine and allow the braciole to rest for approximately 5 minutes. Serve whole or slice into thick rounds.
- While the beef rests, cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and toss with a generous amount of tomato sauce.
- Divide the pasta among serving plates, arrange the beef braciole on top, and spoon additional tomato sauce over each serving. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately.
Notes
Beef top round is an excellent choice because it is relatively lean, easy to pound thin, and becomes tender during slow cooking. Thinly sliced flank steak also works well.
Pound the beef evenly to approximately 1/4-inch thickness to make rolling easier and ensure consistent cooking.
Use freshly grated Parmesan and Pecorino Romano for the richest filling flavor.
Pine nuts add a delicate crunch, while optional raisins provide a subtle sweetness inspired by Southern Italian cooking.
For spinach and cheese braciole, add finely chopped cooked spinach to the filling after squeezing out excess moisture.
For mozzarella-stuffed braciole, add a small amount of shredded low-moisture mozzarella to the breadcrumb filling.
For a spicier sauce, increase the red pepper flakes or add a pinch of crushed dried chili peppers.
For a wine-free variation, replace the red wine with an equal amount of beef broth and a small splash of balsamic vinegar.
For mushroom braciole, add sliced cremini mushrooms to the sauce after softening the onions.
Kitchen toothpicks can replace kitchen twine. Remove all toothpicks before serving.
Maintain a gentle simmer rather than a vigorous boil. If the beef remains tough after 2 1/2 hours, continue cooking until fork-tender.
Serve with spaghetti, rigatoni, pappardelle, creamy Parmesan polenta, mashed potatoes, or crusty Italian bread.
For make-ahead preparation, cook the braciole completely and refrigerate it in the tomato sauce overnight. Reheat gently before serving with freshly cooked pasta.
Refrigerate cooked braciole and sauce in an airtight container within 2 hours of cooking for up to 3 to 4 days. Store pasta separately for the best texture.
Freeze cooked braciole covered with tomato sauce in freezer-safe containers or bags for up to 2 to 3 months. Freeze without pasta for the best results.
Reheat gently in a covered saucepan over low heat, adding a splash of water or beef broth if needed, until the center reaches 165°F (74°C).
For oven reheating, place braciole and sauce in a covered baking dish at 325°F (165°C) until thoroughly heated to 165°F (74°C).
Thaw frozen braciole overnight in the refrigerator before reheating.
Nutrition information is estimated per serving, including pasta and sauce, and varies with the cut of beef, cheese, and portion sizes.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Slow Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 beef roll with pasta and tomato sauce
- Calories: 720 kcal
- Sugar: 15 g
- Sodium: 1250 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 77 g
- Fiber: 8 g
- Protein: 45 g
- Cholesterol: 115 mg
