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
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.
Notes
- Braciole is traditionally served over pasta or creamy polenta.
- Pine nuts and raisins can be omitted or substituted with spinach or prosciutto.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 beef roll with sauce
- Calories: 430
- Sugar: 6g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
