Name: Italian Beef Braciole Recipe
Prep time: 25 min
Cook time: 105 min
Ingredients: 2 lb thinly sliced beef flank or top-round steak (pounded to ¼″ thickness); 1 cup unseasoned breadcrumbs; ¾ cup finely grated Parmesan or Pecorino Romano cheese; ¼ cup chopped fresh flat-leaf parsley; 4 garlic cloves (minced); Pinch of red pepper flakes (optional); 2 oz thinly sliced prosciutto or mortadella (optional); 3 Tbsp extra-virgin olive oil; 1 small onion (finely chopped); 1 celery rib and 1 carrot (finely diced); ½ cup dry red wine (Chianti or Sangiovese); 2 × 28 oz cans San Marzano crushed tomatoes; 2 bay leaves; Salt and freshly ground black pepper (to taste)

Italian Beef Braciole (often called “Involtini di Carne”) features thin slices of beef rolled around a savory breadcrumb-and-cheese filling, then braised slowly in a rich tomato sauce.
This dish is a classic of Southern Italian home cooking, with regional differences seen from Puglia to Sicily.
In Italian-American cuisine, braciole has become synonymous with Sunday gravy—a comforting combination of meat rolls, meatballs, and pasta for family gatherings.
Whether made as one large roulade or individual bundles, the basic principle remains the same: tender beef, flavorful stuffing, and slow braising for melt-in-your-mouth results.

Ingredients

Here’s what you’ll need to make four generous servings of Italian Beef Braciole:

For the Beef and Filling

2 lbs thinly sliced beef flank steak or top round, pounded to ¼″ thickness

1 cup unseasoned breadcrumbs (plain or Italian)
¾ cup finely grated Parmesan or Pecorino Romano cheese
¼ cup chopped flat-leaf parsley

4 cloves garlic, minced
2 oz thinly sliced prosciutto or mortadella (optional)
Pinch of red pepper flakes (for a gentle heat)

For the Sauce

2 28-oz cans San Marzano crushed tomatoes
½ cup dry red wine (Chianti or Sangiovese recommended)
3 Tbsp extra-virgin olive oil

1 small onion, finely chopped
1 celery rib and 1 carrot, finely diced (sofritto base)
2 bay leaves

Salt and freshly ground black pepper, to taste

Substitutions & Notes

Swap breadcrumbs for panko for a lighter texture.
Use mozzarella or fontina cubes in place of cheese for a gooey center .

For a lower-fat option, roll chicken or pork cutlets instead of beef.

Preparation Steps

1. Prep the Beef

Lay beef slices between plastic wrap and pound gently to even ¼″ thickness.
Season both sides lightly with salt and pepper.

2. Make the Filling

In a bowl, combine breadcrumbs, cheese, parsley, garlic, red pepper flakes, and a drizzle of olive oil.
Spread 2 Tbsp of filling onto each beef slice, leaving a ½″ border around edges.
Top with a prosciutto slice, if using.

3. Roll and Secure

Roll each beef slice tightly, beginning at the short end, into a neat cylinder.
Tie firmly with kitchen twine at 1-inch intervals or secure with toothpicks.

4. Brown the Braciole

Heat olive oil in a heavy-bottomed pot over medium-high heat.

Sear rolls on all sides until golden brown, about 2–3 minutes per side.
Remove and set aside.

5. Build the Sauce

In the same pot, sauté onion, celery, and carrot (sofritto) until translucent, about 5 minutes.

Deglaze with red wine, scraping up any browned bits.
Add crushed tomatoes, bay leaves, and season with salt and pepper.
Return braciole to the pot, nestling them into the sauce.

6. Braise Low and Slow

Bring sauce to a gentle simmer, then cover and reduce heat to low.
Cook for 2–2½ hours, turning rolls halfway, until beef is fork-tender and sauce thickens.
Discard bay leaves and remove twine before serving.

Tips for Perfect Braciole

Prevent filling spillage by pressing the breadcrumb mix firmly into the beef.
Seal edges well during browning to lock in juices.
Sofritto foundation (onion, celery, carrot) adds aromatic depth—don’t skip it.

Low heat braise ensures tender meat without drying out.
Finish uncovered for the last 30 minutes to concentrate flavors and thicken sauce.

Variations on a Classic

Sicilian Style: Add golden raisins and toasted pine nuts for sweet-savory contrast.

Cheesy Pull-Apart: Stuff with mozzarella cubes for an oozy center.
Herb-Forward: Mix fresh basil or oregano into the breadcrumb filling.
Single Roulade: Use one large butterflied flank steak to make a show-stopping centerpiece.

Different Meats: Swap beef for pork loin slices or chicken cutlets for lighter takes.

Serving Suggestions

Classic Pasta: Toss rigatoni or pappardelle in the braciole sauce and serve rolls atop.
Polenta Plate: Spoon sauce over creamy polenta and nestle braciole alongside.

Sandwiches: Slice rolls thin and pile on crusty rolls with sauce for Italian beef sliders.
Wine Pairing: Enjoy with a medium-bodied red like Chianti Classico or Barbera.

Make-Ahead, Storage, and Reheating

Make-Ahead: Assemble and refrigerate braciole (uncooked) up to 24 hours ahead; braise when ready.

Refrigeration: Store cooked braciole in airtight container for up to 4 days.
Freezing: Freeze rolls and sauce separately for up to 3 months; thaw overnight in fridge.
Reheat: Simmer gently in covered pot over low heat until warmed through, adding splash of water if sauce is too thick.

Conclusion

Italian Beef Braciole is a testament to the magic of slow cooking and humble ingredients .
With its tender beef, savory filling, and rich tomato sauce, it delivers both comfort and elegance.
Whether you stick to the classic recipe or explore variations with nuts, fruits, or different cheeses, braciole is sure to become a family favorite.