Authentic Italian Beef Braciole

Authentic Italian Beef Braciole: A Hearty, Flavor-Packed Classic

There’s something truly magical about a dish that slowly simmers for hours, filling your kitchen with rich, mouthwatering aromas and promising a meal well worth the wait. Italian beef braciole is one such dish—a labor of love that transforms simple ingredients into a deeply satisfying, flavor-packed masterpiece.

Tender slices of beef are stuffed with a savory-sweet filling of pine nuts, raisins, garlic, cheese, and herbs, then rolled, seared, and braised in a luscious tomato sauce until fork-tender. This traditional Italian comfort food is perfect for Sunday dinners, family gatherings, or special occasions, delivering a taste of old-world charm in every bite.

Ingredients

(Serves 6–8)

For the Braciole:

2 lbs top round beef (thinly sliced or pounded to ¼-inch thickness)

1 cup Italian-style breadcrumbs

¼ cup pine nuts

5 cloves garlic, grated

½ cup grated Pecorino Romano cheese

¼ cup raisins, soaked in warm water for 10 minutes, then drained

½ cup fresh parsley, chopped

Salt and black pepper, to taste

Butcher’s twine or toothpicks

For the Tomato Sauce:

¼ cup extra virgin olive oil

1 medium onion, finely diced

5 cloves garlic, minced

2 oz tomato paste

½ cup dry red wine, divided

3 (28-oz) cans San Marzano tomatoes, crushed by hand or with a potato masher

½ cup water (as needed)

Salt and black pepper, to taste

Fresh basil leaves, for garnish

Step-by-Step Instructions

1. Prepare the Sauce

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat.

2. Add the diced onions and sauté until soft and translucent, about 5–7 minutes. Stir occasionally to prevent burning.

3. Add the minced garlic and cook for 1–2 minutes, just until fragrant.

4. Stir in the tomato paste and cook for 3–4 minutes, stirring frequently. This step deepens the flavor and removes the raw taste.

5. Pour in ¼ cup of the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a minute or two.

6. Add the crushed tomatoes and stir well. If the sauce thickens too quickly, add a little water to maintain a smooth consistency.

7. Lower the heat and let the sauce simmer uncovered for at least 45 minutes, stirring occasionally.

2. Prepare the Filling

1. Heat 2 tablespoons of olive oil in a small skillet over medium heat.

2. Add the grated garlic and pine nuts, stirring frequently until the nuts are lightly toasted and fragrant, about 1–2 minutes.

3. Remove from heat and stir in the breadcrumbs, grated Pecorino Romano cheese, drained raisins, and chopped parsley. Mix well. The filling should hold together when pressed. Set aside.

3. Prepare the Beef Rolls

1. Lay the thinly sliced beef flat on a clean work surface or plastic wrap.

2. If necessary, gently pound each slice to an even ¼-inch thickness using a meat mallet.

3. Lightly season both sides of the beef slices with salt and black pepper.

4. Spread a thin, even layer of the prepared filling over each piece of beef, leaving a small ½-inch border around the edges.

5. Carefully roll each piece of beef tightly, securing the rolls with butcher’s twine or toothpicks.

4. Sear the Braciole

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. Working in batches, sear the beef rolls on all sides until golden brown, about 2–3 minutes per side. This step locks in the flavors and creates a rich, caramelized crust.

3. Once all the rolls are seared, deglaze the pan with the remaining ¼ cup of red wine, scraping up the browned bits for extra flavor.

4. Pour the deglazing liquid into the simmering tomato sauce.

5. Braise the Braciole

1. Gently nestle the seared beef rolls into the tomato sauce, ensuring they are fully submerged.

2. Cover the pot and let the braciole simmer over low heat for 1.5–2 hours. Stir occasionally to prevent sticking.

3. After braising, remove the braciole from the pot and let them rest for a few minutes. Remove the twine or toothpicks before slicing.

4. Skim any excess fat from the surface of the sauce and adjust seasoning with salt and pepper if needed.

Serving Suggestions

With Pasta: Toss al dente spaghetti, rigatoni, or pappardelle in the rich tomato sauce and serve with sliced braciole.

As a Main Dish: Serve the braciole with a side of crusty Italian bread and a fresh green salad.

Leftovers: Braciole tastes even better the next day! Store in an airtight container and reheat gently on the stovetop.

Tips & Variations

No Raisins? Skip them for a purely savory filling.

No Wine? Use beef broth as a substitute.

Different Cuts of Beef: Flank steak, sirloin, or even veal can be used for variations.

Make-Ahead: Assemble the braciole and sauce a day ahead. Refrigerate overnight and braise before serving for even deeper flavor.

Why This Recipe Works

The magic of braciole lies in the slow braise. As the beef simmers, it absorbs the flavors of the rich tomato sauce, becoming irresistibly tender. The filling—a perfect balance of savory, nutty, and slightly sweet—melds beautifully with the tangy tomatoes and aromatic herbs. Every bite is a harmony of textures and flavors, proving that the best Italian dishes are those that take time, patience, and a little bit of love.

Whether you’re honoring family traditions or simply indulging in a hearty meal, this beef braciole is a timeless classic that will have everyone at the table reaching for seconds.

Buon appetito!