Name: Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo Recipe
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 1.5 lbs thinly sliced beef top round or flank steak, pounded to 1/4-inch thick; 1/2 cup Italian-style breadcrumbs; 1/4 cup grated Pecorino Romano or Parmesan cheese; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; 1/4 cup pine nuts (optional); 1/4 cup raisins (optional); Salt and pepper to taste; 2 tablespoons olive oil; Kitchen twine or toothpicks for securing; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1/4 cup red wine (optional); 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; Salt and pepper to taste; Fresh basil for garnish

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If you’re craving a soul-warming meal that tells a story with every bite, you’re in for a real treat. Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo is the showstopper you need on your table—a glorious ensemble of tender rolled beef, kissed with a savory herbed filling, all simmered in a richly layered tomato sauce. This cherished Italian classic is every bit as festive as it is comforting, and it serves as the ultimate centerpiece for Sunday dinners or special gatherings. Let’s bring the heart of Italy into your kitchen!

Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on a handful of flavorful, easily found ingredients—each one playing a starring role in creating the perfect texture and depth you expect from a truly authentic Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo. Don’t be tempted to skip the extras; even the optional touches add a whole new level of magic.

Beef top round or flank steak: Go for thin, wide slices and pound them out so they roll up like a dream—tender enough to nearly melt in your mouth.
Italian-style breadcrumbs: These bring just the right amount of savory crunch and help soak up all the beefy juices inside the roll.
Grated Pecorino Romano or Parmesan cheese: Salty, nutty, and deeply flavorful, this cheese is a must for the filling.
Chopped fresh parsley: Fresh parsley really brightens up the aroma and adds a pop of herby color.
Minced garlic: No proper Italian dish is complete without a garlicky backbone to tie it all together.
Pine nuts (optional): These little gems add a gentle crunch and a subtle sweetness; truly divine if you have them on hand.
Raisins (optional): If you love a Sicilian twist, let raisins bring softness and a faint hint of sweetness to the mix.
Salt and pepper: The essential duo—season boldly, and your whole dish will sing.
Olive oil: For both browning and saucing, a good olive oil infuses every bite with richness.
Kitchen twine or toothpicks: These keep your beautiful beef rolls perfectly intact while they cook.
Onion: Chopped fine, onion forms the flavor base of your luscious tomato sauce.
Crushed tomatoes: Go for a good quality can—this is the bedrock for your sauce, so you want that robust tomato flavor.
Red wine (optional): A splash of dry red deepens the sauce dramatically—no need to be fancy, just use something you’d drink.
Dried oregano: This classic herb brings an earthy fragrance to the sauce.
Crushed red pepper flakes: For just a touch of heat—don’t skip unless you must!
Fresh basil for garnish: Scatter it over the finished dish for irresistible aroma and vibrant green color.

How to Make Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo

Step 1: Prepare and Pound the Beef

Lay your beef slices flat on a large, clean cutting board. Place a sheet of plastic wrap over each slice and gently use a meat mallet or rolling pin to pound them to about 1/4-inch thick. This step really matters—thinner beef is more tender and much easier to roll without tearing.

Step 2: Make the Filling

In a small bowl, combine the Italian-style breadcrumbs, grated cheese, parsley, minced garlic, pine nuts, raisins (if using), plus a generous pinch of salt and pepper. Stir until everything’s perfectly mixed. The aroma from the cheese and herbs is positively irresistible at this stage!

Step 3: Fill and Roll the Beef

Scoop a couple of tablespoons of the filling onto each beef slice, spreading it in a thin, even layer and leaving a border around the edge. Starting from the short end, roll up the beef tightly, tucking in the sides as you go. Secure each roll with kitchen twine or toothpicks—the tighter, the better. These little bundles should look neat and compact, ready for a good sear.

Step 4: Brown the Braciole

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When nice and hot, add the braciole rolls in batches, browning them well on all sides (about 6–8 minutes total). Browning is essential—it locks in flavor and gives the final dish gorgeous color. Once browned, set the rolls aside while you build the sauce.

Step 5: Make the Tomato Sauce

In the same skillet (or a large pot if you prefer), add another couple of tablespoons of olive oil. Toss in the chopped onion and cook until translucent—about 4 minutes. Stir in minced garlic and sauté just until fragrant, then pour in the crushed tomatoes. Add the red wine if you’re feeling fancy, along with the oregano, red pepper flakes, and a bit more salt and pepper. Let it come to a gentle simmer to marry all those divine flavors together.

Step 6: Braise the Braciole in the Sauce

Place the browned braciole rolls back into the pot, nestling them gently into the sauce. Spoon a bit of sauce over the tops, cover, and set the heat to low. Let everything simmer for 1.5 to 2 hours, turning the rolls occasionally. By the end, the beef will be fork-tender and the sauce exceptionally rich. Before serving, carefully snip off the twine or pull out the toothpicks.

How to Serve Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo

Garnishes

Finish your masterpiece with a generous shower of fresh basil leaves and even an extra dusting of grated Pecorino Romano or Parmesan. Don’t forget a drizzle of your best olive oil—these simple garnishes really elevate the whole plate and add a flourish of color and aroma.

Side Dishes

The classic pairing is a tangle of pasta, especially rigatoni or tagliatelle, generously blanketed with that luscious tomato sauce. But don’t overlook creamy polenta or buttery mashed potatoes—all perfect for soaking up every drop of sugo. A crisp green salad with a lemony vinaigrette makes a lovely, refreshing contrast to the richness of the beef.

Creative Ways to Present

Try slicing the braciole into pinwheels before plating for an elegant look—those gorgeous spirals are always a showstopper. Arrange over a platter of polenta and finish with extra sauce and basil for impressive family-style serving, or serve individually plated with a wedge of roasted garlic bread for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Braciole is one of those treasures that’s often even better the next day! Transfer leftovers to an airtight container with plenty of sauce and refrigerate for up to 3 days. The flavors deepen beautifully as everything sits together, so don’t hesitate to steal a midnight snack.

Freezing

Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo freezes like a dream. Cool completely, then wrap each roll in foil or plastic and tuck them into a freezer-safe bag or container with the sauce. For best texture and flavor, enjoy within 2-3 months.

Reheating

To reheat, gently warm the braciole along with the sauce in a covered pan over low heat, adding a splash of broth or water if the sauce needs loosening. Slow and steady is best—keep it tender, not tough. The microwave works in a pinch, but stovetop is truly the way to go for even heating.

FAQs

Can I make Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo ahead of time?

Absolutely! You can assemble and brown the rolled beef a day in advance, then store covered in the fridge. On the day you want to serve, simmer them in the sauce until everything is piping hot and tender. It’s a great way to entertain without last-minute stress.

What’s the best cut of beef for braciole?

Top round or flank steak are the traditional choices because they’re lean, affordable, and easy to pound thin. The key is getting even slices so they cook perfectly and roll tightly—ask your butcher to help if you need!

Can I add other ingredients to the filling?

Of course! Feel free to get creative with chopped spinach, thin slices of prosciutto, or even a sprinkle of toasted breadcrumbs for extra flavor and texture. The filling is flexible, so you can customize to your tastes or what you have on hand.

Is there a gluten-free option?

Yes! Simply swap out the regular Italian-style breadcrumbs for your favorite gluten-free variety. Make sure your cheese and any filler ingredients are gluten-free, and you’re good to go. The result is just as delicious and suited for gluten-free guests.

How do I prevent the beef rolls from falling apart?

The trick is to roll them as tightly as possible and secure well with kitchen twine or sturdy toothpicks. Searing them helps lock everything into place, and simmering gently gives the rolls a chance to set so they won’t unravel. Just remember to take out the toothpicks or twine before serving!

Final Thoughts

There’s just something magical about gathering around a table and sharing Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo with loved ones. This dish isn’t just food—it’s a celebration of flavor, tradition, and pure comfort. I hope you’ll try this recipe soon, fall in love with its warmth, and maybe even start your own family tradition!

Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of traditional Italian cuisine with this Beef Braciole recipe. Tender beef rolls filled with a savory breadcrumb mixture, simmered in a flavorful tomato sauce until tender. A comforting and hearty dish that is sure to impress!

Ingredients

Scale

For the beef rolls:

1.5 lbs thinly sliced beef top round or flank steak, pounded to 1/4-inch thick
1/2 cup Italian-style breadcrumbs
1/4 cup grated Pecorino Romano or Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/4 cup pine nuts (optional)
1/4 cup raisins (optional)
Salt and pepper to taste
2 tablespoons olive oil
Kitchen twine or toothpicks for securing

For the sauce:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/4 cup red wine (optional)
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Fresh basil for garnish

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Instructions

Lay out the beef: Lay the beef slices flat. Mix breadcrumbs, cheese, parsley, garlic, pine nuts, raisins, salt, and pepper. Spread filling on each beef piece. Roll tightly and secure.
Sear the beef: Brown the beef rolls in olive oil. Set aside.
Make the sauce: Sauté onion, garlic. Add tomatoes, wine, oregano, red pepper, salt, and pepper. Simmer.
Cook the braciole: Return beef to pot, spoon sauce over. Simmer covered for 1.5-2 hours, turning occasionally.
Serve: Remove twine, serve hot with sauce and basil.