These Italian beef braciole are deliciously fork tender and packed with a heavenly medley of flavors that will make your taste buds sing!
Thank 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” is the term used here among American Italians. Â This same dish in Italy is known as Involtini di Manzo, involtini meaning “little bundles,” the more accurate name for it. Â But we’ll refer to this dish by the name it’s more commonly known as over here in the U.S.. Â While at first appearance this dish may look a little time-consuming, it really isn’t. Â The rolls can be made a day ahead and then simply browned and added to the sauce to simmer. Â 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. Â This version also includes pine nuts and raisins, two kinds of cheese, and instead of pancetta uses this delicious prosciutto. Â These flavor combinations meld together beautifully. Â 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). Â There’s really no right or wrong in terms of what size to get. Â If you’re serving 4 people, you can either assemble 4 medium-sized braciole or 8 small ones.
Part of the filling consists of pine nuts, raisins, breadcrumbs, Parmesan cheese and herbs.
And then there’s the crowning touch – the prosciutto. Â And we’re going to add some tangy Provolone cheese to the filling as well.
The sauce is going to consist of tomatoes, garlic, onions, extra virgin olive oil, and fresh herbs.
…and of course a glass of red wine.
And there you have it! Â The beautiful, fresh ingredients that go into making this fabulous, authentic Italian dish!
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. Â Sprinkle with salt and freshly ground pepper.
Combine the milk-soaked breadcrumbs, Parmesan cheese, parsley, rosemary, garlic, pine nuts, and raisins in a small bowl.
Crush the tomatoes in a large bowl with your hand, discarding the hard cores. Â Set aside.
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.
Fold in the sides of the roll, lengthwise, fold in one end…
Then roll it up, starting at the non-folded in end, pushing and wrapping it tightly.
To secure the rolls, you can use toothpicks or, like I did here, wrap them “gift package” style with some thread. Â Just remember to remove it, or the toothpicks, before serving!
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.
Generously brown the rolls on all sides. Â The browning is essential to adding flavor. Â And don’t discard the burnt browned bits on the bottom of the pan! Â Also essential to flavor.
Transfer the rolls to a plate and set aside. Â Saute the onions and garlic until soft and translucent, about 5 minutes.
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).
Add the crushed tomatoes, salt and freshly ground pepper. Â Simmer for 3 minutes.
Return the beef rolls.
Add just enough water to cover the rolls so they are submerged. Â Bring to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.
Mmmm, the aroma when you finally open the pot! Â Add the fresh basil and parsley and simmer for another 2 minutes.
Add salt and pepper to taste. Â You’re masterpiece is done!
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. Â Serve it all together or separately – however you prefer.
Be sure to also check out our Italian Pork Ribs with Olives from the Tuscany region of Italy!
- 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
- For the Filling: Combine all ingredients in a small bowl.
- 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!)
- 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.
- 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.
- 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.
- Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
- 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.
Â
Gerry Vallese says
My dad was from Abruzzo,my mom from Calabrian parents. Both families were excellent cooks. I liked mom’s sauce better,but dad was the king of meat dishes (also was a butcher). I couldn’t appreciate the labor that went into the processes,but the passione’was in the taste!
You’re so right about various versions of bracciole stuffings. I hate raisins,and what kid liked spinach so that was left out. However, our variations included,hard boiled egg mixed in with breadcrumbs,fresh basil and parsley,and to substitute for spinach,we used fresh dandelion greens.(my duty to pick since I was the “picky” eater). Or sometimes escarole or endive as a switch for the heck of it. Dad also used ground chuck and/ or ground sausage in with the breadcrumbs,and the cheese was mozzarella mixed with grated romano, or chunk provolone and fontina. Oh, and for the cut of meat, beef wise it was tenderloin (my fave),top or bottom round. Pork bracciole required the tenderloin. Then came the ultimate….VEAL bracciole, which you couldn’t give veal away in the 70s,so dad got it cheap. Stuffing stayed the same for each meat though.
Sauce was always made from our own garden tomatoes,which us kids had to help plant,maintain,weed,and finally pick. Nonna and mom cooked the sauce and “canned” it for the winter. Dad and grampa built a hand powered crusher/sieve for the tomatoes… guess who turned the crank? It looked fun as a kid, and today I still use it to make wine from fresh grapes. I’m turning 50 this year and truly miss my family members, but meals like these bring their memories back to the table every time!! God Bless, and thanks for the recipe.
Kimberly @ The Daring Gourmet says
Thanks so much for sharing, Gerry! I love what a family effort cooking was for you growing up, everyone contributing to the final meal in different ways – such precious memories.
Dillover says
The trick to that tastiness must lie in the slow cooking because that’s too good looking to be true but don’t think I’m not making it tomorrow
Anonymous says
Tried acouple different recipes (this1 closest to my family recipe) Excellente’!! & walks you through the whole process too!! Monja!!!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, thank you!
Don says
Made this last night. It was excellent. I see why everyone on Raymond was going crazy for it! I did substitute slivered Almonds for the pine nuts as I was to cheap to spend 7 dollars for the pine nuts.
Kimberly @ The Daring Gourmet says
That’s wonderful, Don, I’m so happy to hear that! And I hear you on the pine nuts – it’s painful spending that much on something so small! :)
Alice May Matulevich says
First time I have viewed your website, I am anxious to try your recipe for braciole.
Kimberly @ The Daring Gourmet says
Thank you, Alice, I’m so happy you found us!
Chris Barone says
This the same recipe my mother was taught by her mother. It is my favorite Italian dish. My parents are first generation Italian Americans and both are excellent cooks. I also cook, and did so for 8 years in the Marine Corps
Kimberly @ The Daring Gourmet says
It’s such a wonderful dish, Chris. The Marine Corps was sure lucky to have you those 8 years! :)
Carlo says
I’m from Napoli and we do call it braciole
Kimberly @ The Daring Gourmet says
Thanks for the input, Carlo.
Mary Matos says
Hi! Your recipe looked very good so I am cookingit now on the stove. I liked the idea of raisins pignoli nuts in it. I’ll let you know how. Ot comes out. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Thanks, Mary! Do let us know how it turned out!
Mary Matos says
This brasciole came out wonderful and delicious. The sauce or gravy was so good. I think it is the best Brasciole I have ever made. Cooked for 2 hours and it was perfect. Not dry at all. I have some leftover sauce which I am going to use tonight on pan fried pork chops done Milanese style. Served with left over pennne. Thanks again for posting this recipe!
Kimberly @ The Daring Gourmet says
Mary, I am so thrilled to hear that!! Thanks so much for your detailed feedback! Best, Kimberly
Karen says
Hello,
I used your recipe and it took me about two hours to prepare. Please keep in mind that I’m an avid chef. I tried the braciole at about an 1:45 in and it tasted perfect. But I wanted to follow the recipe as it had great reviews so I left it in for 3 hours. The meat was extremely dry and inedible. I used top round beef and left it on simmer the entire time. Can you please tell me why you would write simmer for 3 hours? It’s steak. Steak takes 10 minutes to cook. I would understand if you didn’t suggest to sear it but why would you write to simmer for 3 hours? Please let me know.
Kimberly @ The Daring Gourmet says
Hi Karen, thanks for your feedback. Don’t base the cook time on the premise that it’s a steak. If it we were cooking it like we would a steak then even 90 minutes would be 80 minutes too long. Most of the emails I’ve received from readers who have made this recipe have reported that around 3 hours was perfect (and that’s with the heat being on the lowest setting, which is what it should be). One comment reflected the same experience as yours with the meat being dry. Here’s how I responded to that comment: “I did an online search just now to see what other recipes recommend. They vary from everything between 1 hour to 3 hours (for example, one Food Network recipe recommending 1 1/2 hours, Saveur recommending 2 hours, and an Italian website recommending 3). And some call for just 1 hour. I would simply recommend checking it after 90 minutes and determine if the beef is the desired consistency at that point. If not, let it simmer longer.” You did the right thing in checking it around that time and found it to be perfect.
Beth says
Hi Kimberly. I have made this twice now. Once with flank steak ad once with top round. It has really great flavor but the meat tasted dry, stringy, and overcooked both times. Other recipes I have seen call for 1 hour cooking time in the sauce. Is it really 3 hours? Thanks. I love your site and your pictures.
Kimberly @ The Daring Gourmet says
Hi Beth, I appreciate the feedback and appreciate the compliment. Dry and stringy doesn’t sound good at all, and that has not been my experience. I did an online search just now to see what other recipes recommend. They vary from everything between 1 hour to 3 hours (for example, one Food Network recipe recommending 1 1/2 hours, Saveur recommending 2 hours, and an Italian website recommending 3). And some call for just 1 hour. I would simply recommend checking it after 90 minutes and determine if the beef is the desired consistency at that point. If not, let it simmer longer.
Robert Betsch says
Hi Kim, I’m going to make this tomorrow, it looks great. I’ve had this recently in Rome at a friends house and his mom made it with pork and added olives into the stuffing and it was served with a brown sauce, it was delicious. I’m not going to use the raisins, questionable kids tastes and, potentially, reactions so i’m going to just skip those. I’ll let you know how it goes.
Kimberly @ The Daring Gourmet says
Fantstic, Robert! Yes, please let us know what you think. There are so many variations of Braciole. I like the sound of the pork version you described with the olive stuffing and sauce – sounds delicious!
Anonymous says
wow!! I have been making braciole for 30 + years but always knew something was missing. I think these are the ones my grandmother use to make. Can’t wait to make and serve them this Christmas.
Kimberly @ The Daring Gourmet says
Fantastic! Please let us know how they turn out!
Rebecca Allison says
Hey Kim had to let you know how I went :) it was great and everyone loved it, and I didn’t stuff it up so anyone can do it lol definitely will cook it again! Thank you for the recipe
Kimberly @ The Daring Gourmet says
Wonderful! So glad it was a success, Rebecca! :)
Rebecca Allison says
Omg I came across this reciepe after watching everyone loves Raymond lol when she cooks a version of this. It is cooking away as I type, it is amazing so far! My partner can’t wait till it’s finished, it smells great. Love your reciepe, the pictures helped heaps, I’ll keep you posted how I go!
Kimberly @ The Daring Gourmet says
That’s wonderful, Rebecca! :) So glad you’re happy with it so far and yes, please keep up posted!
Lisa says
I’m just watching this episode now and I am also looking for a recipe, lol. Love Everybody loves Raymond reruns!
Melissa {Being a Bear} says
These look amazing – and so husband-friendly! ( Sometimes I feel like he’s only going through the motions of dinner unless there’s a big chunk of beef involved ;) ). Can’t wait to give this a try.
The Daring Gourmet says
Haha! Oh, isn’t that so typical, though? Thanks for the compliment, Melissa, and for visiting. Now I guess you’d better go and give the man his beef! :)
Celeste says
Soooo excited to make this!!! I’ve been looking for a good braciole recipe! I think I’ll have to make it for the family at Christmas :) Thanks for posting!
The Daring Gourmet says
Hi, Celeste! I’m excited that you’re excited! My family really enjoyed these. I served them traditional style along with pasta tossed in the tomato sauce – the tomato sauce, with all those flavors melded into it, is amazing!