Italian Beef Braciole (Rolled Beef Roulades)
Italian beef braciole featuring thin slices of beef rolled with herbs, cheese, and breadcrumbs, then simmered in tomato sauce until tender.
Why You’ll Love This Recipe
Braciole is a classic Italian comfort dish with complex, rich flavour and tender meat that melts in your mouth. The combination of savoury filling and slow‑cooked tomato sauce makes it a star entrée for special occasions or Sunday dinners.
ingredients
thin beef top round or flank steak
breadcrumbs
grated Parmesan cheese
fresh parsley
garlic, minced
salt
black pepper
olive oil
tomato sauce
toothpicks or kitchen twine
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
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Lay beef flat and season with salt and pepper.
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Combine breadcrumbs, cheese, parsley, and garlic; spread over beef.
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Roll beef tightly and secure with toothpicks or kitchen twine.
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Heat olive oil in a skillet and brown braciole on all sides.
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Transfer to a pot with tomato sauce, cover, and simmer gently until tender.
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Remove twine, slice, and serve with sauce.
Servings and timing
Serves: 4–6
Preparation: 30 minutes
Simmering: 2–3 hours
Total: ~3 hours
Variations
• Add prosciutto or spinach to the filling.
• Use red wine in the sauce.
• Sprinkle mozzarella inside for extra richness.
storage/reheating
Refrigerate up to 3 days. Reheat gently in the sauce to preserve moisture. Freeze whole or sliced in sauce up to 2 months.
FAQs
Why secure braciole with twine?
It keeps the filling contained during cooking.
Can I use a different cut of beef?
Flank or eye round also work when thinly sliced.
Is the sauce important?
Yes, slow cooking in tomato sauce deepens flavour.
Should I tie with string?
Yes, for even rolling and presentation.
Can I add herbs?
Basil and oregano complement the dish.
Is this dish spicy?
No, but red pepper flakes can be added.
What sides pair with braciole?
Pasta, polenta, or roasted vegetables.
How do I prevent dryness?
Simmer slowly and keep covered with sauce.
Can I grill braciole?
Traditional cooking is braising, but initial searing works on a grill.
Are leftovers good?
Yes, flavours improve after resting.
Conclusion
Italian beef braciole is a richly flavoured, comforting entrée that marries tender beef with aromatic herbs and tomato sauce — ideal for family meals.
PrintItalian Beef Braciole (Rolled Beef Roulades)
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.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Halal
Ingredients
- 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
Keywords: Italian beef braciole, beef roulades, stuffed beef rolls, tomato sauce, Italian dinner
