Braciola Braciole with Tomato and Wine Sauce
Indulge in the rich, savory flavors of Braciola (or Braciole) with Tomato and Wine Sauce, a classic Italian comfort dish that transforms simple ingredients into a showstopper meal. This recipe features tender, thinly sliced beef rolled with a flavorful filling of breadcrumbs, Parmesan, garlic, and fresh parsley, then simmered to perfection in a robust tomato and red wine sauce. The beef becomes melt-in-your-mouth tender as it soaks in the aromatic sauce during a lengthy stovetop braise. Perfectly suited for a cozy family dinner or an impressive dinner party centerpiece, this dish pairs beautifully with pasta, polenta, or crusty Italian bread. Whether you’re a fan of Italian cuisine or looking to try something new, this recipe is a must-try for its irresistible combination of hearty flavors and elegant presentation.
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Recipe Information
Ingredients
- 2 pounds Beef flank steak or top round (thinly sliced)
- 3 tablespoons Breadcrumbs
- 0.5 cups Parmesan cheese (grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 4 tablespoons Olive oil
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 6 pieces Toothpicks or kitchen twine
- 28 ounces Canned crushed tomatoes
- 0.5 cups Dry red wine
- 1 medium Yellow onion (diced)
- 2 tablespoons Tomato paste
- 1 teaspoons Dried oregano
- 0.5 cups Water
Instructions
On a clean cutting board, lay the beef slices flat and gently pound them with a meat mallet until thin and even.
In a small bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, 2 tablespoons of olive oil, salt, and black pepper to make the filling.
Spread a thin layer of the filling mixture onto each beef slice, leaving a small border on all sides.
Roll each beef slice tightly into a cylinder and secure with either a toothpick or kitchen twine to ensure it stays closed during cooking.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the rolled beef braciola until browned on all sides. Remove them from the skillet and set aside.
In the same skillet, add the diced onions and cook until softened, about 3-4 minutes. Stir in tomato paste and oregano, cooking for an additional minute.
Deglaze the skillet by adding the red wine, scraping up any browned bits from the bottom of the pan. Let this simmer for 2 minutes to slightly reduce the liquid.
Add the crushed tomatoes and water to the skillet, stirring well to combine. Bring the sauce to a simmer.
Return the browned braciola to the skillet, nestling them into the tomato and wine sauce. Cover with a lid and reduce the heat to low.
Simmer the braciola for 1.5 to 2 hours, turning them occasionally to ensure even cooking and tenderness.
Serve the braciola hot with the tomato and wine sauce spooned on top. Optionally, garnish with additional parsley and serve alongside pasta or crusty bread.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.5 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 419 mg | 32% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1496 mg | 32% | |
*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.
