Description
Traditional Italian Beef Braciole (Involtini) features thin slices of beef filled with seasoned breadcrumbs, Parmesan, garlic, and herbs, then rolled and slow-simmered in rich tomato sauce until fork-tender. This comforting, elegant dish is perfect for Sunday dinners or special gatherings.
Ingredients
- For the Beef Braciole:
- 1 lb (450 g) thin beef slices (top round or flank steak), about 1/4 inch thick after pounding
- 1 cup (100 g) plain breadcrumbs
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 garlic cloves, finely minced
- 2 tablespoons (8 g) chopped fresh parsley
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Kitchen twine or toothpicks for securing
- For the Tomato Sauce:
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, finely chopped
- 2 cups (480 ml) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Pound beef slices between plastic wrap until about 1/4 inch thick. Season both sides with salt and pepper.
- In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, and 1 tablespoon olive oil until combined.
- Spread breadcrumb mixture evenly over each beef slice, pressing gently to adhere.
- Roll tightly from the short end into cylinders and secure with kitchen twine or toothpicks.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear rolls on all sides until browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté onion until softened, about 5 minutes.
- Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a gentle simmer.
- Return beef rolls to the skillet, nestling into the sauce.
- Cover and simmer on low for 1 1/2 to 2 hours until fork-tender. Add a splash of water if sauce thickens too much.
- Remove twine or toothpicks before serving. Spoon sauce over the braciole and serve hot.
Notes
- Low and slow simmering ensures tender beef.
- Secure rolls tightly to prevent filling from spilling.
- Store refrigerated for up to 3 days in sauce.
- Freeze cooked braciole with sauce for up to 3 months.
- Allow longer cooking if beef is not yet fork-tender.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
