Ohhh, braciole 🤌🇮🇹 — pure Italian comfort. Thin beef, rolled tight, simmered low and slow in sauce until fork-tender. Here’s a classic, home-style braciole recipe like nonna would make.
Classic Italian Beef Braciole
Ingredients
For the beef rolls:
- 6 thin slices beef (top round or flank steak, pounded thin)
- Salt & black pepper
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ¼ cup grated Parmesan or Pecorino Romano
- ¼ cup breadcrumbs
- 2 tbsp olive oil
- Kitchen twine or toothpicks
For the sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Optional: splash of red wine
Instructions
- Prepare the beef
Lay beef slices flat. Season lightly with salt and pepper. - Fill
Sprinkle garlic, parsley, cheese, and breadcrumbs evenly over each slice. - Roll & secure
Roll tightly from one end to the other. Tie with twine or secure with toothpicks. - Brown
Heat olive oil in a large pot. Brown braciole on all sides. Remove and set aside. - Make the sauce
In the same pot, sauté onion until soft. Add garlic and cook 30 seconds.
Pour in tomatoes, seasoning, salt, pepper, and wine if using. - Simmer low & slow
Return braciole to the pot. Cover and simmer 1½–2 hours, turning occasionally. - Serve
Remove twine/toothpicks. Serve over pasta or with crusty bread.
Pro Tips
- The longer it simmers, the more tender it gets
- Braciole is even better the next day
- Save the sauce for pasta — that’s tradition 😄
Want a stuffed-with-prosciutto version, pork braciole, or slow cooker method?
