Braccioli
Indulge in the rich, comforting flavors of Braccioli—an Italian classic that transforms tender beef slices into delectable rolls stuffed with a savory blend of breadcrumbs, Parmesan, garlic, and fresh parsley. Simmered to perfection in a luscious tomato and red wine sauce, these beef rolls are browned for a golden crust before bathing in aromatic herbs like basil and oregano. Perfect for savoring with pasta, creamy polenta, or crusty bread, Braccioli is the ultimate crowd-pleaser for family dinners or special occasions. This hearty dish, bursting with authentic Italian charm, promises a warm embrace of flavor with every bite.
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Recipe Information
Ingredients
- 8 slices Beef round or top sirloin, thinly sliced
- 1 cup Italian breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 large Egg
- 8 pieces Kitchen string or toothpicks
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup Dry red wine (optional)
- 1 medium Onion, finely chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
Lay each beef slice flat on a cutting board and pound with a meat mallet until approximately 1/4 inch thick.
In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and black pepper.
Add the egg to the breadcrumb mixture and mix thoroughly to create a cohesive stuffing.
Place about 2 tablespoons of the stuffing onto each meat slice and spread evenly, leaving a small border around the edges.
Roll each slice tightly around the stuffing and secure with kitchen string or toothpicks to prevent unrolling during cooking.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the beef rolls on all sides until they are browned, about 2-3 minutes per side. Remove and set aside.
Reduce the heat to medium and add the remaining olive oil. Sauté the chopped onion until translucent, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to intensify the flavor.
Deglaze the pan with the red wine (if using) or a splash of water, scraping up any browned bits from the bottom.
Add the crushed tomatoes, oregano, and basil to the pan. Stir well to combine.
Carefully return the beef rolls to the pan, ensuring they are submerged in the sauce.
Cover and simmer over low heat for 60-75 minutes, turning the rolls halfway through to ensure even cooking.
Optional: Remove the kitchen string or toothpicks before serving.
Serve the Braccioli hot with a ladle of sauce over the top, alongside pasta, polenta, or crusty bread.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 12.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
