Italian Beef Braciole
This post may contain affiliate links. See my disclosure policy.
These Italian beef braciole are deliciously fork tender and packed with a heavenly medley of flavors that will make your taste buds sing!
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-shoneimmered 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. 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.
Italian Beef Braciole Recipe
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.
Part of the filling consists of pine nuts, raisins, breadcrumbs, Parmesan cheese and herbs.
And then there’s the crowning touch – the prosciutto. 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! 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. 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. 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. 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. 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.
Transfer the rolls to a plate and set aside. 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. Simmer for 3 minutes.
Return the beef rolls.
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.
Mmmm, the aroma when you finally open the pot! Add the fresh basil and parsley and simmer for another 2 minutes.
Add salt and pepper to taste. 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. Serve it all together or separately – however you prefer.
Be sure to also check out our Italian Pork Ribs from the Tuscany region of Italy!
Save This Recipe
Enter your email address and we'll send it straight to your inbox!
Italian Beef Braciole
Ingredients
- 1 pound beef top round cut into 4 thin slices , about 1/4 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:
- 1/2 cup fresh breadcrumbs combined with 2 tablespoons milk , soaked 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
- 1/2 cup dry red wine (e.g., cabernet sauvignon, pinot noir, merlot)
- 1 28 oz can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley , chopped
- 2 tablespoon fresh basil , chopped
- torn basil leaves , for garnish
Instructions
- For the Filling: Combine all ingredients in a small bowl.Pound the beef slices until they're about 1/4 inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by 1/2 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 heavy pot or 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.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Made this yesterday – delicious! Will Definitely make this again. Used mozzarella and didn’t have the wine so I Used tomato sauce insread.
I’m so glad, Brenda, thank you!
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?
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.
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.
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?
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.
You should brown the meat first. It gives it all the flavor.
Hello, we are just making this recipe for Christmas dinner. I have a question: Can we use veal rather than normal beef? Thaaank you
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.
WOW! Just made this last night. It was delicious! Can’t wait to make it again.
Fantastic, Joanne, thank you so much!
Hi
Una parola
OMGoshhhhh !!
Top notch..
We grew up with Braciola e Pollo rotolatto..
God bless our mama’s.
For passing down all their amazing recipes to us kids lol
Made these all tied and rolled ready to go for tomorrow I made it exactly like you said but added more breadcrumbs honestly on accident. I still used the 2TBS and had much left over filling do you think the extra breadcrumbs with the same about of everything else will really dull the flavor worried! 😦
Hi Joe, you’ll only know by trying them but I’m sure they’re fine and will taste delicious!
Hi, can this recipe be made ahead and frozen, and then re-heated?
thanks, this recipe looks awesome and I have company coming to stay a few days,so it would be nice to have it in the freezer.
Hi Denise, yes you can. Happy cooking!
I have made this 3 times. Delicious!
Fantastic, Dawson, thanks so much!
Hi Kimberly,. Have read through your blog and various comments. I live in Australia, here, we use the “girello” cut. Not sure what you would call this in USA. Different cuts of meat, different parts of the world and depends what the cows are fed in the paddocks too. I am from the Veneto region in the North of Italy, we use prosciutto or bacon and a sage leaf for the stuffing. In the postings, you use provolone. if I used Mozzarella will it melt out of the braciole when cooking? With the girello, I would only cook it for 1 hour as it would dry and we only use dry white wine. We use the girello for cutlets as well. All the kids love them. Cheers – Flora
Thanks for sharing, Flora. Mozzarella will be fine, just do your best to wrap/secure the braciole.
Want to make it even better? Add pounded bacon inside the pork fat makes it
Can I make this over 2 days? Maybe mKe the Braciole the day before and sauce and simmering the next.
You sure can, Herb, and that’s exactly how I would do it!
would you sear it the day before or just assemble? Thank you
Hi Rene, I would just assemble.
We just watched the “Raymond” episode again and want to make this! Could it be transfered to a slow cooker instead of simmering on the stove? If so, how long and which heat setting?
How fun, Carol! Yes, you can transfer it to a slow cooker after browning the rolls. I’d probably aim for 4-5 hours on low and check it around the 4-hour mark to see if it’s fork-tender.
Hi. My husband doesn’t like raisins. Can I omit them? Would he even notice them if I leave them in? Thanks!
Hi Karen, I doubt he would notice them flavor-wise, but he may be able to detect them by appearance if they haven’t completely dissolved. Yes, you can simply omit them.
Kim, just came across your site today. It’s very well done. I made braciole for the first time recently (having been mesmerized by the ever-popular “Raymond” episode that seems to inspire a lot of people to try it! ) The recipe I found used mozzarella with the prosciutto—it was good, but I want to try yours next, using provolone. Sounds like it would have a bit more zing. My main question, though: is it a good or bad thing to make the braciole the day before serving to guests? I’m thinking that letting it sit in the sauce may make it more tender? Or am I off on that?
Hi Kevin, I’m so glad you found us – welcome! :) If you need to make it ahead you can, but it won’t really make the meat more tender.