The Best Braciole
Discover the ultimate Italian comfort dish with "The Best Braciole," a hearty, flavor-packed classic perfect for dinner parties or cozy family meals. Thinly sliced beef top round is filled with a savory mixture of breadcrumbs, Parmesan cheese, fresh parsley, garlic, and toasted pine nuts, then rolled tightly and simmered to perfection in a rich tomato and red wine sauce. Slow-cooked for melt-in-your-mouth tenderness, this braciole masterpiece is as impressive as it is delicious. Serve it over a bed of pasta or alongside crusty bread to soak up every last drop of the robust, aromatic sauce. With its combination of traditional ingredients and expert cooking techniques, this braciole recipe is a must-try for anyone who loves classic Italian cuisine.
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Recipe Information
Ingredients
- 2 pounds Beef top round, thinly sliced
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- 3 cloves Garlic, minced
- 3 tablespoons Pine nuts, toasted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 roll Kitchen twine
- 28 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 0.5 cup Dry red wine
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 Bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Lay the thinly sliced beef out on a clean surface. Use a meat mallet to pound each slice to approximately 1/8-inch thickness.
In a medium bowl, mix together breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, toasted pine nuts, salt, and black pepper.
Spread a thin layer of the breadcrumb mixture over each slice of beef, leaving a small border around the edges.
Carefully roll up each beef slice tightly, starting from the narrower end, and secure the roll with kitchen twine.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef rolls on all sides until browned. Remove and set aside.
In the same pot, add diced onion and carrot, cooking until softened (about 5 minutes).
Stir in tomato paste, cooking for 1-2 minutes to deepen its flavor.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
Add the crushed tomatoes and bay leaf. Bring the sauce to a gentle simmer.
Return the seared braciole to the pot, ensuring they are submerged in the sauce. Cover with a lid.
Transfer the pot to the preheated oven and cook for 2.5-3 hours, or until the beef is tender.
Remove the kitchen twine from the beef rolls before serving. Serve hot, with the sauce spooned over the top.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 6465 mg | 281% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 51.0 g | ||
| Protein | 349.2 g | 698% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 7168 mg | 152% | |
*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.
