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Beef Braciole Recipe

A traditional Italian dish featuring tender beef rolls filled with breadcrumbs, Parmesan, and fresh herbs, braised in a rich tomato sauce.
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Prep Time 20 minutes
Cook Time 2 hours 29 minutes
Total Time 2 hours 50 minutes
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 6 pieces flank steak or sirloin 1/4-inch thick
  • 1/2 cup breadcrumbs fresh or panko
  • 1/4 cup grated Parmesan cheese freshly grated
  • 2 cloves garlic minced for filling
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil for browning
  • 1 can 28 oz crushed tomatoes (San Marzano preferred)
  • 1 small onion finely chopped
  • 2 cloves garlic minced for sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano for sauce
  • 1 tablespoon olive oil for sautéing
  • Salt and pepper to taste
  • Fresh basil leaves optional garnish

Method
 

  1. Season the beef slices generously with salt and pepper.
  2. In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and pepper.
  3. Place about 2 tablespoons of filling on each beef slice, roll tightly, and secure with toothpicks or kitchen twine.
  4. Brown the rolls in 1/4 cup olive oil in a skillet over medium-high heat, about 6-8 minutes.
  5. In the same skillet, sauté onion and garlic in 1 tablespoon olive oil until fragrant, about 3 minutes.
  6. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
  7. Return beef rolls to the sauce, cover, and simmer on low heat for 2 hours, turning occasionally.
  8. Serve over pasta, polenta, or with crusty bread.

Notes

The beef can be substituted with chicken cutlets for a lighter version.
This dish improves in flavor when made ahead, and it’s great for meal prep.
Freeze leftovers for up to 3 months. Thaw overnight in the fridge and reheat gently.
If the sauce is too thin, simmer uncovered to reduce to the desired consistency.