Beef Braciole Recipe

A classic Italian-style beef roll, slow braised in a rich tomato and red wine sauce, stuffed with garlic, parsley, and cheese. The result is tender, flavorful slices of beef rolled around a savory filling and simmered until melt-in-your-mouth perfect.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into an elegant and comforting dish that feels celebratory yet homey. The garlic-parsley-cheese filling gives a vibrant, savory punch, and the slow braise infuses the beef with deep, hearty flavor. It’s perfect for serving over pasta, polenta, or simply with a side of crusty bread to soak up the sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
6 thin slices boneless top round, about 2 pounds, preferably sliced 1/8-inch to 1/4-inch but no more
12 large cloves garlic
1/2 cup chopped Italian (flat-leaf) parsley, (approximately 1 small bunch), plus more for garnish
1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand
2 teaspoons dried Italian seasoning
2 tablespoons all-purpose flour
Pinch sugar, if needed

Directions

1. Lay each slice of beef flat on a cutting board. Using the side of a knife or a meat mallet, gently pound to ensure an even thickness if needed. Season both sides with salt and freshly ground black pepper.
2. Finely mince the garlic cloves. In a bowl, combine the garlic, chopped parsley, shredded Parmesan (or Romano), and seasoned dry breadcrumbs. Mix until well combined.
3. Divide the garlic-parsley-cheese mixture evenly among the beef slices. Spread it over one side of each slice.
4. Roll each beef slice tightly around its filling, securing with kitchen twine or toothpicks as needed.
5. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown each braciole roll on all sides until deeply golden, working in batches if necessary. Remove and set aside.
6. To the same pot, pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom.
7. Stir in the beef broth, crushed tomatoes, and dried Italian seasoning. Taste and season with salt and pepper, and add a pinch of sugar if the sauce is too acidic.
8. Return the braciole rolls to the pot, nestling them into the sauce. Cover, reduce heat to low, and simmer gently for about 1¼ to 1½ hours, or until the beef is tender when pierced with a fork.
9. If the sauce is too thin near the end, remove the braciole and whisk in the all-purpose flour (dissolved in a little cold water first to form a slurry). Return to the heat and simmer until sauce thickens.
10. Remove the braciole from the pot. Slice into thick rounds and return to the sauce or spoon sauce over the slices. Garnish with extra chopped parsley and additional cheese if desired.

Servings and Timing

This recipe yields about 4 to 6 servings, depending on portion size.
Preparation time: ~20 minutes
Cooking (browning + simmering): ~1 hour 30 minutes
Total time: ~1 hour 50 minutes

Variations

• Instead of top round, I sometimes use flank steak or eye of round, as long as it can be sliced thin and rolled.
• For a lighter version, I substitute half the beef broth with water and skip adding sugar, relying only on the tomatoes’ natural sweetness.
• I’ve also experimented with adding a splash of balsamic vinegar near the end of cooking for depth.

Storage/Reheating

Store leftover braciole and sauce in an airtight container in the refrigerator for up to 3–4 days. To reheat, I gently warm the slices in the sauce over low heat on the stovetop, covered, until heated through (about 10–15 minutes). If reheating in the oven, I place the slices and sauce in a covered baking dish and bake at 325 °F (160 °C) until warmed. The sauce often thickens during storage—if needed, I add a little extra broth or water when reheating.

FAQs

How do I slice the beef thinly enough?

If your beef slices are too thick, I recommend partially freezing the roast for 30–45 minutes so it firms up, then using a sharp knife to shave thin slices (1/8- to 1/4-inch). Alternatively, request thin slices at the butcher.

Can I make this recipe ahead of time?

Yes. I often make the braciole a day ahead and allow it to rest in the sauce overnight in the refrigerator. The flavors deepen, and reheating is simple.

Can I skip the wine?

You can replace the red wine with an equal amount of beef broth or a mix of broth and a splash of red wine vinegar, but you’ll miss some of the depth and acidity the wine provides.

What kind of pasta pairs best with braciole?

I like serving it over spaghetti, rigatoni, or pappardelle. The sauce clings beautifully to ridged or wide pasta shapes.

How do I prevent the rolls from unraveling?

Use kitchen twine or toothpicks to secure them. Also, sew or skewer ends to keep filling inside. Brown them seam-side down first when browning to help seal them.

Can I freeze leftover braciole?

Yes, I freeze cooled slices and sauce in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating gently.

What if the sauce is too acidic?

I add a pinch of sugar to balance. Alternatively, a small amount of grated carrot or a dash of baking soda (very cautiously) can help mellow the acidity.

Can I use fresh tomatoes instead of crushed tomatoes?

Yes, I’d peel, seed, and crush about 2¾ to 3 pounds of fresh tomatoes to substitute. You may need a little extra simmering to thicken the sauce.

Is it okay if the filling spills out during cooking?

If some filling seeps out, it’s not a disaster. The flavor will meld into the sauce. But for best presentation, I try to roll tightly and secure well.

How thick should I slice the braciole when serving?

I slice the rolls into ¾- to 1-inch thick rounds. It helps present the spiral of filling and ensures a juicy bite.

Conclusion

This beef braciole recipe is one of my favorite slow-cooked masterpieces: elegant yet comforting, bold in flavor yet approachable in technique. The garlic, parsley, and cheese stuffing gives bright, savory contrast to the rich tomato-wine sauce, and the slow braise renders the beef tender and luscious. Whether for a family dinner or a special occasion, this dish delivers depth, warmth, and Italian soul in every bite.

Print