Italian Beef Braciole
Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!
Serves: 4
  • 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
  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.
Recipe by The Daring Gourmet at