Braciole
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If you’ve never had Braciole before, you’re about to fall in love. This classic Italian dish uses thin slices of beef stuffed with savory filling, and then simmered in a rich tomato sauce until it is all perfectly tender. It’s hearty, comforting, and intensely flavorful. This is the kind of recipe that seems like it took you all day, but it is surprisingly doable at home.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Braciole
- FAQ
- More Italian Recipes
Traditionally served on Sundays or for special gatherings, braciole is true Italian comfort food. The meat becomes incredibly soft as it slowly braises, and the stuffing adds a beautiful mix of textures and tastes in every bite.
Here’s Why You’ll Love This Recipe
- Melts in your mouth: Long, slow cooking transforms the beef into fork-tender perfection.
- Incredibly flavorful: Between the cheesy breadcrumb stuffing and that rich tomato sauce, this recipe is packed with flavor.
- Great for entertaining: Looks impressive, tastes fantastic, and can be made ahead.
- Customizable: Add pine nuts, raisins, eggs, or leave them out depending on your preference.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the Filling:
- Dry breadcrumbs: Plain breadcrumbs work the best.
- Grated Parmigiano Reggiano: Don’t opt for the grated parmesan in the green can. Get the real stuff! It makes a huge difference.
- Extra-virgin olive oil: Lots of flavor! Again, use the good stuff. It is worth it!
- Flat-leaf parsley: Use fresh parsley here. Dried isn’t a good substitute in this recipe.
- Pine nuts (optional): Toasted for a rich, buttery crunch.
- Golden raisins (optional): Add a subtle sweetness to balance the savory.
- Hard-boiled eggs (optional): Traditional in some regions; adds richness.
- Kosher salt: To season the filling.
- Garlic powder: For savory depth.
- Crushed red pepper flakes: Just a hint of heat.
For the Beef:
- Thin-sliced top round beef: Ask your butcher to slice it very thinly for easy rolling.
- Kosher salt, garlic powder, black pepper: To season the beef before searing.
- Extra-virgin olive oil: For browning the meat.
For the Sauce:
- Onion: Chopped for the base of the sauce.
- Carrots: Grated to add natural sweetness.
- Onion powder, Italian seasoning, dried oregano: Boosts the overall flavor.
- Kosher salt and crushed red pepper flakes: For seasoning and a little kick.
- Tomato paste: Deepens the tomato flavor.
- Balsamic vinegar: For acidity and balance.
- Crushed tomatoes: Forms the main body of the sauce.
- Water: To thin the sauce as needed.
- Granulated sugar: Optional, to cut any acidity.
- Fresh basil (optional): Adds a burst of fresh herb flavor.
In Photos: How To Make Braciole
Step 1: Make the Filling
Combine the breadcrumbs, parsley, parmesan, olive oil, and any optional ingredients you’re using (like pine nuts, raisins, and eggs) in a bowl.
Stir in salt, garlic powder, and red pepper flakes until evenly mixed.
Step 2: Prepare the Beef
Lay out each slice of beef and spread a thin, even layer of the filling over the surface. Roll each piece tightly into a log, and then tie with kitchen string. Season with salt, garlic powder, and pepper.
Heat olive oil in a large pot over medium-high heat. Sear each roll until well browned on all sides. Remove and set aside.
Step 3: Make the Sauce
Add chopped onion and grated carrot to the same pot. Stir in garlic powder, onion powder, Italian seasoning, salt, oregano, and crushed red pepper. Cook until soft, about 5 minutes.
Clear a spot in the center of the pot and add the tomato paste. Cook until it darkens, about 3 to 5 minutes.
Deglaze with balsamic vinegar, scraping up the browned bits.
Add crushed tomatoes, water as needed, and basil if using.
Step 4: Braise the Braciole
Return the seared beef rolls to the pot.
Lower the heat, partially cover, and simmer gently for at least 2 hours or until the beef is fork-tender. If the sauce thickens too much, add a splash of water. Taste and adjust with sugar if needed.
Before serving, remove the braciole and snip off the kitchen strings. Puree the sauce with an immersion blender for a smoother texture, if desired.
Helpful Tips and Tricks
- Slice the beef thinly: If your slices are thick, place them between plastic wrap and pound gently with a meat mallet.
- Tie securely: Kitchen string holds everything together so the rolls don’t unravel during cooking.
- Brown deeply: This adds tons of flavor to both the meat and the sauce.
- Make ahead: Braciole actually tastes better the next day, after the flavors have melded.
FAQ
Top round is traditional, but flank steak or even thin-cut sirloin can work too.
Yes! Cool completely, wrap well, and freeze for up to 3 months. Thaw overnight, then reheat gently in the sauce.
Not at all. They add classic Sicilian flavor, but you can skip them or swap with chopped olives or capers.
Pasta is a natural choice, especially something sturdy like rigatoni. Mashed potatoes or polenta also pair beautifully.
They’re very similar! Involtini is more of a general term for rolled meat. Braciole usually implies a heartier, tomato-based braise.
More Italian Recipes
- Easy Meatball Recipe
- Italian Wedding Soup
- Soft Italian Breadsticks
- Homemade Pasta Recipe
- Lemon Pasta
Braciole
Ingredients
For the Filling
- 1 cup (108 g) dry breadcrumbs, plain
- 1 cup (100 g) grated Parmigiano Reggiano
- 1 cup (216 g) extra-virgin olive oil
- 1 bunch (57 g) flat-leaf parsley, finely chopped
- 1/2 cup (67.5 g) pine nuts, toasted (optional)
- 1/2 cup (72.5 g) golden raisins, (optional)
- 2 (88 g) eggs, hard-boiled & chopped (optional)
- 1 teaspoon (6 g) kosher salt
- 1 teaspoon (3 g) garlic powder
- 1/8 teaspoon (0.25 g) crushed red pepper flakes
For the Beef
- 2 pounds (907.18 g) thin-sliced top round beef
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 3 tablespoons (42 g) extra-virgin olive oil
For the Sauce*
- 1 (110 g) onion, medium, roughly chopped
- 5 ounces (141.75 g) carrots, grated
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) Italian seasoning
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon (1 g) dried oregano
- 1/8 teaspoon (0.25 g) crushed red pepper flakes
- 6 ounces (170.1 g) tomato paste
- 3 tablespoons (48 g) balsamic vinegar
- 28 ounces (793.79 g) crushed tomatoes
- water, as needed
- 1 tablespoon (12 g) granulated sugar, or to taste
- 1 sprig (2 g) fresh basil, optional
Instructions
To Make the Filling
- Place the breadcrumbs, parsley, parmesan, olive oil, egg, pine nuts, raisins, salt, garlic powder, and crushed red pepper in a small bowl and stir to combine.
To Prep the Beef
- Tie the rolls with kitchen string to help them hold their shape, then season with salt, garlic powder, and pepper.
- Place a large pot over medium-high heat and add the olive oil.
- When the oil is shimmering, sear the braciole on all sides until crusty and deeply browned.
- Remove from the pot and set aside.
To Make the Sauce and Braise the Braciole
- Add the onion, carrots, garlic powder, onion powder, Italian seasoning, salt, oregano, and crushed red pepper to the pot.
- Cook, stirring, until the vegetables are soft and tender (approx. 5 minutes).
- Clear a space in the middle of the pot and add the tomato paste.
- Cook the tomato paste, stirring, until browned (approx. 3 to 5 minutes).
- Deglaze the pot with balsamic vinegar, scraping with a wooden spoon to bring the fond up off the bottom of the pot and into the sauce.
- Add the crushed tomatoes and fresh basil (if using) to the pot, along with the seared beef braciole.
- Turn the heat down to low, place a lid slightly on the pot, and allow the sauce and braciole to simmer until the beef is very tender (at least two hours).
- Add water if the sauce has become too thick, taste, and add the sugar if needed.
- Remove the braciole from the pot and puree the sauce with a hand blender (if desired).
- Remove the strings from the braciole before serving.
