Braciola Braciole Italian Stuffed Beef Rolls
Get ready to impress with Braciola, or Braciole, the ultimate Italian stuffed beef rolls that are as comforting as they are elegant. Thinly sliced beef is pounded to perfection and wrapped around a savory filling of breadcrumbs, Parmesan cheese, garlic, fresh parsley, and nutty pine nuts, with the added indulgence of melty provolone. Searing the rolls in olive oil creates a flavorful crust before they gently simmer in a rich tomato sauce with a hint of red wine, infusing them with deep, robust flavors. Perfect for a Sunday dinner or a special occasion, these tender beef rolls pair beautifully with pasta, creamy polenta, or a slice of crusty Italian bread for soaking up the luxurious sauce. With bold flavors, classic techniques, and heartwarming aromas, this dish is a true celebration of Italian cuisine.
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Recipe Information
Ingredients
- 2 pounds (thinly sliced) Beef round or flank steak
- 1 cup Breadcrumbs
- 1 cup Grated Parmesan cheese
- 3 cloves (minced) Garlic
- 0.25 cup (chopped) Fresh parsley
- 0.25 cup Pine nuts
- 4 slices Provolone cheese
- 2 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 24 ounces Tomato sauce
- 0.5 cup (optional) Red wine
- 10 pieces Kitchen twine or toothpicks
Instructions
Lay the thin slices of beef on a cutting board. If necessary, use a meat mallet to pound them into 1/4-inch thickness.
In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh parsley, pine nuts, salt, and black pepper. Mix well.
Place about 1 to 2 tablespoons of the breadcrumb mixture onto each beef slice, spreading it evenly. Add a small piece of provolone cheese on top of the filling, if desired.
Carefully roll each beef slice tightly around the filling, starting at one end and rolling into a compact cylinder. Secure each roll with kitchen twine or toothpicks.
Heat olive oil in a large skillet over medium heat. Sear the beef rolls on all sides until browned, about 2 to 3 minutes per side. Remove the rolls and set aside.
In the same skillet, pour in the tomato sauce and red wine (optional). Stir well and bring the sauce to a simmer.
Nestle the seared beef rolls into the tomato sauce. Cover the skillet with a lid, reduce the heat to low, and simmer for 1.5 to 2 hours, turning the rolls occasionally to ensure even cooking.
Once the beef rolls are tender and infused with the flavors of the sauce, remove the kitchen twine or toothpicks. Adjust seasoning in the sauce with additional salt and pepper, if needed.
Serve the braciole hot, topped with the tomato sauce. Pair with pasta, polenta, or a side of crusty Italian bread.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2227 mg | 97% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 506 mg | 39% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1564 mg | 33% | |
*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.
