The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Italian Beef Braciole Recipe

Italian Beef Braciole Recipe

Written on November 30, 2013

As an Amazon Associate I earn from qualifying purchases.
779shares
  • Share
  • Tweet
  • Email

These Italian beef braciole are deliciously fork tender and packed with a heavenly medley of flavors that will make your taste buds sing!

braciole recipe best beef rolls traditional authentic ItalianThank you to Honest Cooking and Parma Ham for sponsoring this post!

I’ve brought you something extra special today!  A delicious, traditional dish from Italy featuring beef rolls that area packed with a phenomenally flavorful filling, then browned and slow simmered in a luxurious sauce.  They’re absolutely irresistible!

Our braciole incorporate a variety of delicious ingredients including Proscuitto.  It adds a flavor dimension to the braciole that is out of this world delicious.  The flavor of the prosciuotto is not only infused into the slow-simmered beef, its flavor is melded into the tomato sauce which forms the base for the accompanying pasta dish.

braciole recipe best beef rolls traditional authentic Italian

“Braciole” is the term used here among American Italians.  This same dish in Italy is known as Involtini di Manzo, involtini meaning “little bundles,” the more accurate name for it.  But we’ll refer to this dish by the name it’s more commonly known as over here in the U.S..  While at first appearance this dish may look a little time-consuming, it really isn’t.  The rolls can be made a day ahead and then simply browned and added to the sauce to simmer.  And as for the 3 hours of slow simmering – it doesn’t need to be stirred, so you can let it do its thing undisturbed while you do yours.

Bracioles, usually beef (but can also be pork or chicken) can consist of a variety of fillings, most commonly some kind of combination of bread crumbs, herbs, garlic, and sometimes cheese or pancetta.  This version also includes pine nuts and raisins, two kinds of cheese, and instead of pancetta uses this delicious prosciutto.  These flavor combinations meld together beautifully.  The tender, juicy stuffed beef rolls are exquisite and the slow-simmered tomato sauce is worthy of taking center stage in its own right.

Note:  The long simmering process isn’t an absolute requirement, but the old-fashioned way is to slow simmer it like in making a ragù.  This yields the most flavor, allowing the juices from the meat and the filling to mingle with the tomato sauce, making a wonderful sauce for the pasta.

Okay, let’s get started!

Let’s take a look at the different ingredients that go into making this special dish:

You’ll need a few thin cuts of lean beef (usually top or bottom round roast).  There’s really no right or wrong in terms of what size to get.  If you’re serving 4 people, you can either assemble 4 medium-sized braciole or 8 small ones.

Braciole prep 4

Part of the filling consists of pine nuts, raisins, breadcrumbs, Parmesan cheese and herbs.

Braciole prep 6

And then there’s the crowning touch – the prosciutto.  And we’re going to add some tangy Provolone cheese to the filling as well.

Braciole prep 2

The sauce is going to consist of tomatoes, garlic, onions, extra virgin olive oil, and fresh herbs.

Braciole prep 3

…and of course a glass of red wine.

Braciole prep 5

And there you have it!  The beautiful, fresh ingredients that go into making this fabulous, authentic Italian dish!

Braciole di Manza

Okay, let’s make some Braciole!

Pound the meat to about 1/4 inch thickness between two pieces of plastic wrap – use the flat side of a meat pounder.  Sprinkle with salt and freshly ground pepper.

Braciole prep 16

Combine the milk-soaked breadcrumbs, Parmesan cheese, parsley, rosemary, garlic, pine nuts, and raisins in a small bowl.

Braciole prep 17

Crush the tomatoes in a large bowl with your hand, discarding the hard cores.  Set aside.

Braciole prep 15

Lay a piece of prosciutto on top of the slice of beef, followed by a slice of Provolone, then place a tablespoon or so of the filling (depending on what size of beef rolls you’re making) in the center.

Braciole prep 20

Fold in the sides of the roll, lengthwise, fold in one end…

Braciole prep 21

Then roll it up, starting at the non-folded in end, pushing and wrapping it tightly.

Braciole prep 22

To secure the rolls, you can use toothpicks or, like I did here, wrap them “gift package” style with some thread.  Just remember to remove it, or the toothpicks, before serving!

Braciole prep 14

Heat the olive oil in a Dutch oven (I use and love Lodge) over medium-high heat.  Add the rolls, seam side down to seal them.

braciole recipe best beef rolls traditional authentic Italian

Generously brown the rolls on all sides.  The browning is essential to adding flavor.  And don’t discard the burnt browned bits on the bottom of the pan!  Also essential to flavor.

Braciole prep 8

Transfer the rolls to a plate and set aside.  Saute the onions and garlic until soft and translucent, about 5 minutes.

Braciole prep 9

Add the red wine and bring to a boil, cooking until the wine is mostly evaporated, about 3-4 minutes, deglazing the pan (scraping up the browned bits from the bottom of the pan).

Braciole prep 10

Add the crushed tomatoes, salt and freshly ground pepper.  Simmer for 3 minutes.

Braciole prep 11

Return the beef rolls.

Braciole prep 12

Add just enough water to cover the rolls so they are submerged.  Bring to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.

Braciole prep 13

Mmmm, the aroma when you finally open the pot!  Add the fresh basil and parsley and simmer for another 2 minutes.

braciole recipe best beef rolls traditional authentic Italian

Add salt and pepper to taste.  You’re masterpiece is done!

Braciole prep 19

Enjoy!

Traditionally, the braciole are served as the second course (along with a leafy green salad, for example), and the first course is pasta tossed with the delicious tomato sauce.  Serve it all together or separately – however you prefer.

braciole recipe best beef rolls traditional authentic Italian

Be sure to also check out our Italian Pork Ribs with Olives from the Tuscany region of Italy!

4.9 from 8 reviews
Italian Beef Braciole
 
Print
Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!
: Kimberly Killebrew
Serves: 4
Ingredients
  • 1 pound beef top round cut into 4 thin slices, about ¼ inch thick
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 slices prosciutto ham
  • 2 slices Provolone cheese, cut in half
  • For the Filling:
  • ½ cup fresh breadcrumbs combined with 2 tablespoons milk (soak for at least 20 minutes)
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 2 cloves garlic, minced
  • 1 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • For the Tomato Sauce:
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • ½ cup dry red wine (such as pinot noir)
  • 1 (28 oz) can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoon fresh basil, chopped
  • Basil leaves, torn, for garnish
Instructions
  1. For the Filling: Combine all ingredients in a small bowl.
  2. Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by ½ slice of Provolone and then place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving!)
  3. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
  4. Add the onions and garlic to the Dutch oven and saute until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.
  5. Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.
  6. Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
  7. To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.
3.5.3240

 

779shares
  • Share
  • Tweet
  • Email

Topics include: Affiliate, All Recipes, By Country or Region, Disclosure, Food, Italy, Main Dishes, Meat, Mediterranean, Sauces, Seasonings and Condiments, Sponsored, Western Europe as well as: authentic, beef, braciole, braciole di manzo, di manzo, entree, involtini, Italian, main dish, pasta, pine nuts, prosciutto, recipe, rolls, Sicily, stuffed, tomato sauce72 Comments →

« Southern-style Green Beans with Caramelized Onions and Bacon (+ Smith House, Dahlonega)
Chocolate Peppermint Meringues »

72 Responses

  1. Deb says

    March 27, 2021 at 11:03 am

    Can These be prepared ahead? If so, at what point can I put them in the freezer?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 29, 2021 at 7:49 am

      Hi Deb, you can freeze them after they’re cooked and then reheat them in the sauce (microwave or gently on the stovetop).

      Reply
  2. Patrick H says

    March 8, 2021 at 7:08 am

    Great recipe! I make it at least once a year.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 21, 2021 at 12:45 pm

      Thank you so much, Patrick, I appreciate that!

      Reply
  3. carrie nixon says

    February 3, 2021 at 5:46 pm

    thank you! i try to use new recipes as often as i can, i have a husband that loves my recipies and am getting bored making the same teryaki meatloaf, taco bake,bacon wrapped scallops with grilled veg on the bbq, homemade chili, veal scallopini,the list could go on 50 more at least,i really cook everything, he has opened his mind 80% from when we got married 26 years ago, …..i made your bracoile 3 days ago and its hard to describe the response from the 3 boys in my house…..i just had to order all the ingredients times 2 again on my grocery order, the other 2 boys being our 2 sons,they loved it and they hate nuts and raisins, that will remain a secret ingredient!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 3, 2021 at 8:30 pm

      I’m absolutely thrilled to hear that, Carrie, thank you so much! <3

      Reply
  4. BRENDA says

    July 16, 2020 at 3:02 pm

    Made this yesterday – delicious! Will Definitely make this again. Used mozzarella and didn’t have the wine so I Used tomato sauce insread.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 17, 2020 at 1:30 pm

      I’m so glad, Brenda, thank you!

      Reply
  5. Phil says

    October 24, 2019 at 11:05 am

    could you cover dutch oven and cook covered in oven at ~325 degrees for 1 1/2 – 2 hours? would this make the meat more tender than simmering on stove?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 24, 2019 at 12:05 pm

      Hi Phil, yes you can definitely do that. Not necessarily more tender, it’s just a different method of cooking and tends to cook things more evenly.

      Reply
  6. Danielle says

    May 29, 2019 at 1:00 pm

    We use a mixture of sautéed Broccoli Rabe, garlic, Locatelli Cheese, and roll tightly. Also, canned Marzano tomatoes are used to enhance the flavor when making our gravy, although we do
    not use wine in our sauce. We sauté the Braciole first in a Dutch oven then remove the meat while our gravy is being prepared. We later add the Braciole in to cook in the gravy so it doesn’t dry out but give the tomatoes a chance to cook down. You need those brown drippings from the meat to give your gravy the best flavor. Also, if you have leftovers then next day they taste even better because the meat had a chance to marinate all night long.

    Reply
  7. Joseph B says

    January 19, 2019 at 7:17 am

    I am making braciole for the first time. I want to cook it in sauce. Do I have to brown the meat befor putting in the sauce or will it cook while in the sauce?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2019 at 8:34 am

      Hi Joseph, the purpose of browning the meat first is to increase the flavor. It’s the same principle as browning beef first when making beef stew. It makes ALL the difference in flavor and I highly recommend not skipping that step.

      Reply
    • Jakub says

      April 3, 2021 at 2:38 am

      You should brown the meat first. It gives it all the flavor.

      Reply
  8. Paula says

    December 18, 2018 at 11:24 pm

    Hello, we are just making this recipe for Christmas dinner. I have a question: Can we use veal rather than normal beef? Thaaank you

    Reply
    • Kimberly @ The Daring Gourmet says

      December 19, 2018 at 12:17 am

      Hi Paula, absolutely. Veal is much more tender so it will require less cooking time, so just be sure to check on it sooner to test for doneness.

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2021 · Daring Gourmet On Genesis Framework · WordPress · Log in

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop