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Italian Braciole in Tomato Sauce

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Cook Time 2 hours
Servings 4

Ingredients
  

For the Braciole:

  • 4-6 thin slices beef top round about 6–8 ounces each, pounded to ¼-inch thickness
  • 1/2 cup grated Parmesan or Pecorino Romano
  • ½ cup breadcrumbs preferably Italian seasoned
  • 2 garlic cloves finely minced
  • 1/2 cup fresh parsley chopped
  • 2 tablespoons pine nuts optional, but traditional in many regions
  • Salt & freshly ground black pepper
  • Olive oil for searing
  • Butcher’s twine or toothpicks for tying

For the Sauce:

  • 3 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/2 cup chopped parsley
  • 1 can 28 ounces crushed tomatoes
  • 1 can 14 ounces tomato sauce
  • ½ cup red wine
  • 1 teaspoon dried oregano or 2 teaspoons fresh
  • ½ teaspoon red pepper flakes optional
  • 1 bay leaf
  • Salt & pepper to taste
  • Fresh basil for finishing

Instructions
 

  • Prepare the filling – In a small bowl, combine breadcrumbs, Parmesan, garlic, parsley, and pine nuts. Season lightly with salt and pepper.
  • Assemble the rolls – Lay each beef slice flat. cover with plastic wrap and pound thin divide  the filling evenly in the center of each slice. Roll the beef tightly into a log and secure with twine or toothpicks.
  • Brown the braciole – Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, 6–8 minutes. Transfer to a plate.
  • Make the sauce – In the same pot, add more olive oil if needed. Sauté onion until soft, about 5 minutes, then stir in garlic and parsley. Deglaze with red wine, scraping up any browned bits. Add crushed tomatoes and the sauce,  oregano, red pepper flakes, bay leaf, salt, and pepper. and stir well, Simmer covered for 1 hour
  • Return the braciole to the pot, nestling them into the sauce. Cover with a lid and simmer gently on low for about 1 hour, or until the beef is tender. Stir occasionally and add a splash of water if sauce thickens too much.
  • Serve – Remove the twine or toothpicks, slice the braciole into rounds, and serve topped with sauce. Garnish with fresh basil and more grated cheese.

  • More Serving Suggestions for Braciole

    Over Pasta – Toss the rich tomato sauce with spaghetti, rigatoni, or ziti, then serve the sliced braciole on top.
    With Polenta – Creamy polenta is a classic Italian pairing that soaks up all the delicious sauce.
    Crusty Bread – A warm loaf is a must for dipping into the sauce.
    Vegetable Sides – Pair with roasted broccoli, garlicky green beans, or a simple side salad for balance.
    Wine Pairing – A medium-bodied red like Chianti or Montepulciano complements the richness perfectly.