Braciole Stuffed Beef Rolls in Tomato Sauce
Indulge in the rich, comforting flavors of Braciole Stuffed Beef Rolls in Tomato Sauce—an Italian classic that's perfect for any special dinner or cozy family meal. This recipe features tender top round beef slices stuffed with a savory mixture of breadcrumbs, Parmesan cheese, garlic, and fresh parsley, then rolled into spirals and simmered to perfection in a robust tomato sauce infused with white wine. The slow-cooking process ensures the beef becomes melt-in-your-mouth tender while soaking up the vibrant flavors of the sauce. Serve these irresistible beef rolls with a side of pasta, mashed potatoes, or crusty bread to make the most of the luscious sauce. Ideal for impressing your guests or elevating a weeknight dinner, this hearty and satisfying dish is a true labor of love that delivers big on taste.
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Recipe Information
Ingredients
- 6 pieces (about 4 ounces each, pounded thin) Top round beef slices
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 3 cloves (minced) Garlic
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 0.5 cup White wine
- 28 ounces (1 can or jar) Tomato sauce
- 0.5 teaspoon (optional) Crushed red pepper flakes
- 6 pieces (to tie rolls) Kitchen twine
Instructions
Lay the pounded beef slices flat on a cutting board. Season both sides lightly with salt and pepper.
In a small bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix well to form a stuffing mixture.
Place about 2 tablespoons of stuffing mixture onto one end of each beef slice. Roll tightly from the stuffing end to form a spiral, and secure each roll with a piece of kitchen twine or a toothpick to prevent unrolling during cooking.
Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat. Once the oil is hot, sear the beef rolls on all sides until well browned, about 2-3 minutes per side. Remove the rolls from the pan and set aside.
In the same skillet, pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to reduce slightly, about 2 minutes.
Add the tomato sauce to the skillet, along with the crushed red pepper flakes (if using). Stir to combine and bring the sauce to a simmer.
Return the seared beef rolls to the skillet, nestling them into the tomato sauce. Spoon some sauce over the top of the rolls.
Reduce the heat to low, cover the skillet, and let the rolls simmer gently for 1 to 1.5 hours, turning occasionally, until the beef is tender.
Once done, remove the kitchen twine or toothpicks from the rolls. Serve the Braciole hot, topped with additional sauce and garnished with extra parsley or Parmesan, if desired.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 16199 mg | 704% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 145.3 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 29.1 mg | 161% | |
| Potassium | 10263 mg | 218% | |
*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.
