Dinner

Italian Braciole Recipe

Name: Italian Braciole Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1½ pounds (680 grams) top round beef, sliced thinly; 3 cloves garlic, 1 chopped and 2 whole cloves; ½ cup fresh bread crumbs; 1 cup (4 ounces/115 grams) grated Pecorino Romano cheese; 4 tablespoons coarsely chopped fresh parsley; Salt and black pepper to taste; Cooking twine to secure the rolls; 4 tablespoons olive oil; ¼ cup (60ml) dry red wine; 28 ounces (800 grams) peeled tomatoes, pureed or crushed; Additional salt and black pepper for seasoning sauce

ByHarry Bern November 16, 2025November 16, 2025

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Introduction

Italian Braciole is a classic dish featuring tender beef rolls stuffed with a flavorful mixture of breadcrumbs, cheese, and herbs, gently simmered in a rich tomato sauce. It’s a comforting meal that pairs beautifully with crusty bread or pasta, perfect for a hearty family dinner.

A white plate holds four slices of a rolled meat dish placed in a straight line, each slice showing layers of brown cooked meat with white cheese and green herbs inside. The slices sit on a bright red tomato sauce spread evenly on the plate, sprinkled with small pieces of chopped green herbs. To the right side, a gold-colored fork rests on the plate. In the background, there is a red pan with three meatballs in thick red sauce, and a silver spoon is partly visible inside the pan. The scene is set on a white marbled surface with some green parsley on the left side next to the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds (680 grams) top round beef
3 cloves garlic
½ cup fresh bread crumbs
1 cup (4 ounces/115 grams) grated Pecorino Romano cheese
4 tablespoons coarsely chopped fresh parsley
4 tablespoons olive oil
¼ cup (60ml) dry red wine
28 ounces (800 grams) peeled tomatoes (pureed or crushed)
Salt and black pepper

Instructions

Step 1: Have your butcher cut the top round beef into thin slices.
Step 2: Use a meat mallet to pound the steaks between two sheets of baking paper, starting from the center and working toward the sides. If slices are large, cut them in half.
Step 3: In a small bowl, combine bread crumbs, Pecorino Romano cheese, parsley, and 1 chopped garlic clove. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
Step 4: Lay the pounded steaks on your work surface, season each with ½ teaspoon salt and some black pepper. Divide the filling evenly among the steaks.
Step 5: Roll each steak up tightly, folding in the sides as you go, and secure with cooking twine.
Step 6: Heat olive oil in a large frypan over medium-high heat. Brown the beef rolls on all sides for 3-4 minutes.
Step 7: Add the remaining garlic cloves to the pan. When fragrant, pour in the red wine and allow it to boil.
Step 8: Stir in the pureed or crushed tomatoes, season with salt and pepper, and bring the sauce to a boil. Spoon the sauce over the braciole, reduce heat to a gentle simmer, cover, and cook for 1½ to 2 hours until the meat is tender. Add water if the sauce reduces too much.
Step 9: Turn the braciole regularly during cooking to ensure even simmering.
Step 10: Slice larger braciole thickly and serve with the tomato sauce and crusty bread, or stir the sauce through pasta for a complementary side.

Tips & Variations

For extra flavor, add chopped anchovies or capers to the filling mixture.
Use fresh tomatoes when in season for a brighter sauce.
Omit cheese for a dairy-free version and increase the breadcrumbs slightly.
Serve with polenta or creamy mashed potatoes instead of pasta for a twist.

Storage

Store leftover braciole and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. Braciole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white pan with a red outside edge holds four browned meatballs sitting in a deep red, smooth tomato sauce. The meatballs are placed in a loose cluster with a small bunch of bright green parsley leaves in the center. A spoon with a white handle decorated with yellow pineapples rests inside the pan, lifting one meatball out of the sauce. The scene is set on a white marbled surface with some blurred greenery in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for braciole?

Yes, you can substitute top round with other lean cuts like flank steak or sirloin, as long as they can be sliced thin and pounded flat.

How do I prevent the braciole from unrolling during cooking?

Securing the rolled meat tightly with kitchen twine is key. If you don’t have twine, toothpicks can work as a temporary solution, but twine is best for even cooking and ease of removal before serving.