Name: Braciole Recipe: Tender, Rolled
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 2 –2½ lbs top round beef (pounded thin); Prosciutto slices; Breadcrumbs + Parmesan + parsley + garlic; Pine nuts or raisins; Crushed tomatoes + red wine; Onion (garlic, herbs)

Introduction

Table of Contents

Braciole (brah-joel) is the ultimate Italian comfort: thin beef slices pounded tender, rolled around a savory prosciutto-breadcrumb filling, then slowly braised in rich tomato sauce until fall-apart juicy. It’s the star of Sunday gravy that tastes like Nonna spent all day in the kitchen (but easier than you think). Presented sliced on a white ceramic platter over polenta or pasta, swimming in sauce and garnished with fresh parsley, this Braciole offers dramatic pinwheels and pure old-world flavor that makes any dinner feel like a celebration.

Ingredients

For the Braciole (serves 6–8): • 2–2½ lbs top round or flank steak, pounded ¼-inch thin (ask butcher or slice/pound yourself)
• 6–8 thin slices prosciutto
• 1 cup Italian breadcrumbs
• ½ cup grated Pecorino Romano or Parmesan
• ⅓ cup chopped fresh parsley
• 4 cloves garlic, minced
• ¼ cup pine nuts or chopped raisins (traditional)
• ¼ cup olive oil (for filling + searing)
• Kosher salt & black pepper
• Kitchen twine or toothpicks

For the Tomato Sauce: • 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 cup red wine (optional but amazing)
• 2 tsp dried oregano
• 1 tsp dried basil
• 2 bay leaves
• Salt & pepper to taste

Serving: • Pasta, polenta, or crusty bread
• Extra-grated cheese, parsley

Step-by-Step Process

Pound the beef
Place beef between plastic wrap or in a zip bag. Pound to even ¼-inch thickness using a meat mallet (tenderizes and enlarges surface).
Make the filling
In a bowl, mix breadcrumbs, cheese, parsley, garlic, pine nuts/raisins, 2 tbsp olive oil, salt, and pepper until moist.
Assemble rolls
Lay the beef flat. Season lightly with salt/pepper. Layer prosciutto slices. Spread filling evenly, leaving a 1-inch border. Roll tightly from the short end like a jelly roll. Tie every 2 inches with twine or secure with toothpicks.
Sear the braciole
Heat the remaining olive oil in a large Dutch oven over medium-high heat. Brown rolls 3–4 minutes per side until deep golden. Remove to a plate.
Start the sauce
In the same pot, add onion; cook 6–8 minutes until soft. Add garlic; cook 1 minute. Pour in wine (if using); scrape browned bits. Simmer 2 minutes.
Simmer
Add crushed tomatoes, oregano, basil, bay leaves, salt, and pepper. Nestle the braciole back in the sauce. Bring to a gentle simmer. Cover and cook low 2–3 hours until fork-tender (turn once halfway).
Rest & slice
Remove the braciole to the cutting board. Rest 10 minutes. Snip twine/toothpicks. Slice ½-inch thick.
Serve
Spoon sauce over slices. Serve with pasta/polenta.

Tips for Perfect Braciole

• Pound evenly—consistent thickness cooks uniformly
• Don’t overfill—rolls burst if too stuffed
• Sear hard—flavor base for sauce
• Low and slow—rushing makes tough meat
• Make day ahead—flavor skyrockets
• Freeze cooked in sauce—reheats beautifully

Variations and Customization

• Sicilian Style: add raisins + pine nuts + hard-boiled egg slices
• Cheese Lover: add provolone slices inside
• Spicy: red pepper flakes in filling
• Pork Braciole: Use pork cutlets
• Short Cut: use thin “braciole” cuts from the butcher
• Vegetarian: eggplant slices + spinach filling

Storage and Serving Tips

• Tastes better day 2—perfect make-ahead
• Fridge up to 5 days in sauce
• Freezes beautifully up to 4 months
• Reheat gently on the stove with a splash of water
• Quick refresh: add fresh parsley
• Serve with pasta, polenta, or crusty bread

Nutritional Information

Based on 8 servings:
• Calories: 480 kcal
• Protein: 42g
• Total Fat: 24g (Saturated 8g)
• Carbohydrates: 24g

FAQ

1. What cut of beef is best?
Top round (most common) or flank—both tenderize well when pounded.

2. My rolls fell apart—what happened?
Not tied tightly enough. Use more twine next time.

3. Can I make ahead?
Yes—best 1–2 days ahead. Flavor improves.

4. No prosciutto?
Use ham or skip—still delicious.

5. Instant Pot version?
Sear, pressure cook 45 min high + natural release.

Conclusion

This Braciole is pure Italian Sunday magic—tender beef rolls in rich tomato sauce that taste like hours of love (and they are). One slice revealing the perfect pinwheel and suddenly dinner feels like a feast, leftovers feel like a gift, and everyone’s asking for the recipe while scraping the pot clean. Make it once for a special occasion, and it becomes your signature “I cooked this” move that turns ordinary Sundays into family legends.