🥩 Classic Italian Braciola (Beef Rolls in Tomato Sauce)
Ingredients:
For the Braciola:
-
1.5 to 2 lbs thin-sliced beef (top round or flank, about 1/4-inch thick)
-
1/2 cup breadcrumbs
-
1/4 cup grated Parmesan or Pecorino Romano
-
2 tbsp chopped fresh parsley
-
2 garlic cloves, minced
-
Salt & black pepper
-
Optional: prosciutto slices (one per roll)
-
Olive oil (for browning)
-
Butcher’s twine or toothpicks
For the Sauce:
-
2 tbsp olive oil
-
1 small onion, diced
-
2–3 garlic cloves, minced
-
1/2 tsp chili flakes (optional)
-
2 cans (28 oz) crushed tomatoes
-
1 tsp dried oregano or Italian seasoning
-
Salt & pepper
-
1 bay leaf (optional)
-
Fresh basil (optional)
🔪 Instructions:
1. Prepare the Beef Rolls:
-
Pound beef slices gently if needed for even thickness.
-
In a small bowl, combine breadcrumbs, cheese, parsley, and minced garlic.
-
Lay each beef slice flat. Optional: layer with a slice of prosciutto.
-
Sprinkle filling mixture on top. Roll up tightly and secure with butcher’s twine or toothpicks.
-
Season rolls with salt and pepper.
2. Brown the Braciola:
-
In a large skillet or Dutch oven, heat olive oil over medium-high.
-
Sear each roll on all sides until nicely browned. Remove and set aside.
3. Make the Sauce:
-
In the same pan, sauté onions until soft. Add garlic and chili flakes.
-
Pour in crushed tomatoes. Season with salt, pepper, oregano, and bay leaf.
-
Bring to a simmer.
4. Simmer the Braciola:
-
Return browned braciola to the sauce. Spoon sauce over them.
-
Cover and simmer over low heat for 1.5 to 2 hours, or until very tender. (Or bake at 325°F/160°C in the oven, covered.)
🍝 To Serve:
-
Remove twine or toothpicks.
-
Slice into rounds (optional) and serve with sauce over pasta or creamy polenta.
-
Garnish with extra Parmesan and fresh basil.
Want a stuffing variation (with raisins, pine nuts, or cheese) or a pork version?