Name: Classic Beef Braciole with Tomato Wine Sauce Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 6 thin slices boneless top round (about 2 pounds, sliced 1/8-inch to 1/4-inch thick); 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; 12 thin slices prosciutto; 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 such as Mutti); 2 teaspoons dried Italian seasoning; 2 tablespoons all-purpose flour; Pinch sugar (if needed)

Jump to Recipe

If you are searching for a deeply comforting and impressive Italian classic, look no further than this Classic Beef Braciole with Tomato Wine Sauce Recipe. Tender beef slices are lovingly stuffed with a fragrant mixture of garlic, parsley, cheese, and prosciutto, then slowly cooked in a rich tomato wine sauce until melt-in-your-mouth delicious. This dish delivers layers of robust flavors and a luxurious sauce that clings beautifully to every forkful, making it a perfect centerpiece for an unforgettable family dinner or special occasion. Believe me, once you make this Classic Beef Braciole with Tomato Wine Sauce Recipe, it will become one of your all-time favorites to share around the table.

The dish shows many brown meat pieces covered in thick dark brown sauce, served in a white bowl. The sauce has a rough texture with small bits and herbs mixed in, mainly green parsley sprinkled evenly over the meat and sauce. Some white powder, likely cheese, is lighted dusted on top of the meat pieces. A silver spoon holds one piece of meat in the bottom right part of the bowl, resting partly in the sauce. The bowl sits on a white marbled surface with a blue and white fabric under the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe’s ingredients are wonderfully simple but truly essential, each playing a key role in building texture, flavor, and that signature savory depth. From the tender top round beef to aromatics like garlic and parsley, combined with savory prosciutto and a rich tomato wine sauce, these components come together like a dream.

Boneless top round beef slices (6 thin slices): Choose slices about 1/8- to 1/4-inch thick for easy rolling and tender results.
Large garlic cloves (12 total): Minced and sliced to infuse vibrant aroma and flavor.
Italian flat-leaf parsley (1/2 cup chopped): Adds fresh herbal brightness and color.
Shredded Parmesan or Romano cheese (1 cup): Brings savory, salty richness to the filling.
Seasoned dry breadcrumbs (2 tablespoons): Helps bind the filling and add a slight crunch.
Salt and freshly ground black pepper: To taste, enhancing all other flavors.
Thin slices of prosciutto (12 slices): Wraps the beef for a silky, salty layer of flavor.
Olive oil (2 tablespoons): For perfectly browning the beef rolls without drying out the meat.
Dry red wine (2 cups): Builds a complex, flavorful sauce base and tenderizes the beef.
Beef broth (2 cups): Adds depth to the sauce and keeps the filling moist while cooking.
Crushed tomatoes (28 ounces): Choose a quality brand for a rich, authentic Italian taste in the sauce.
Dried Italian seasoning (2 teaspoons): Warms and enhances the sauce’s herbaceous notes.
All-purpose flour (2 tablespoons): Thickens the tomato wine sauce into a velvety coat.
Pinch of sugar: Optional, to balance acidity in the tomato sauce if needed.

How to Make Classic Beef Braciole with Tomato Wine Sauce Recipe

Step 1: Prepare and Tenderize the Beef

Begin by cutting the top round slices in half widthwise so you get 12 perfect pieces. Place each slice between two sheets of plastic wrap and gently pound them down to about 1/8- to 1/4-inch thickness. This not only tenderizes the meat but also makes it pliable enough to roll comfortably without tearing.

Step 2: Make the Flavorful Filling

Mince four of the garlic cloves finely and slice the remaining eight thinly to infuse the sauce later. In a bowl, combine the minced garlic with chopped parsley, shredded cheese, seasoned breadcrumbs, salt, and black pepper to taste. This blend will become the luscious heart of your braciole, bursting with savory herb and cheese goodness.

Step 3: Assemble the Beef Rolls

Lay a slice of prosciutto over each beef piece, then spoon an even amount of the filling on top (about 2 to 3 tablespoons per piece). Begin rolling each slice tightly into a cylinder, making sure to tuck in the edges to seal in the filling. Secure each roll with toothpicks to hold their shape during cooking.

Step 4: Brown the Beef Rolls

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Place the beef rolls seam side down first to seal, then turn to brown evenly on all sides. This caramelization locks in juices and adds a rich flavor base to the recipe. Work in batches, transferring the browned rolls to a plate when done.

Step 5: Deglaze and Simmer the Sauce

Pour in the red wine and bring to a boil, scraping up all those gorgeous browned bits from the pan bottom—this is flavor gold! Let it reduce for a few minutes to cook off excess alcohol. Next, add the beef broth, crushed tomatoes, sliced garlic, and dried Italian seasoning. Return the beef rolls back to the pot and bring everything to a gentle simmer.

Step 6: Slow Cook to Tender Perfection

Cover the pot with parchment and lid, then transfer it to a preheated 325°F oven. Let the beef cook for about 1 ½ to 2 hours, turning the rolls halfway through. You want the meat tender enough to pierce easily with a fork but still holding its shape. Alternatively, you can simmer covered on the stovetop on low heat for an hour and a half or use a slow cooker as desired.

Step 7: Thicken and Finish the Sauce

Remove the beef rolls to a serving platter and tent with foil to keep warm. In a separate bowl, whisk the flour with some of the hot cooking liquid to form a smooth slurry, then stir it back into the sauce. Simmer gently until thickened to a luscious texture. Season with salt, pepper, and a pinch of sugar if the tomatoes taste too acidic. Pour the velvety sauce over the beef rolls before serving.

How to Serve Classic Beef Braciole with Tomato Wine Sauce Recipe

Classic Beef Braciole with Tomato Wine Sauce Recipe - Recipe Image

Garnishes

A sprinkle of fresh chopped parsley brightens the dish with a pop of color and herbal aroma, while additional grated Parmesan or Romano cheese adds that irresistible finishing touch for cheesy indulgence.

Side Dishes

This classic pairs beautifully with a bed of tender pasta, creamy mashed potatoes, or soft polenta to soak up all that rich sauce. Crisp roasted vegetables or a simple green salad make excellent accompaniments that balance the hearty profile.

Creative Ways to Present

For a dramatic presentation, slice the beef rolls crosswise into rounds to showcase the appealing spiral of filling inside. Arrange on serving platters and drizzle with sauce for a stunning look. You can even serve individual portions over polenta cakes or pasta nests for a restaurant-worthy experience at home.

Make Ahead and Storage

Storing Leftovers

Leftover braciole stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more as it sits, making for delicious next-day meals.

Freezing

If you want to keep it longer, freeze the cooled beef rolls and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat without drying out, warm the braciole slowly over low heat with a splash of broth or water, covered on the stovetop. This keeps the meat tender and the sauce luscious.

FAQs

Can I use a different cut of beef for this recipe?

Yes, although top round is ideal for its tenderness and thin slicing ability, you can substitute with eye of round or sirloin. Just make sure to pound the slices thinly for easy rolling and even cooking.

Is there a vegetarian version of the Classic Beef Braciole with Tomato Wine Sauce Recipe?

While traditional braciole relies on beef, you can create a vegetarian twist by using large eggplant slices or portobello mushrooms filled with similar herb and cheese stuffing and cooked in the same sauce.

Can I prepare it entirely on the stovetop?

Absolutely! Instead of baking, simply cover and simmer the braciole over low heat on the stove for about 1 ½ hours, turning occasionally to ensure even cooking and tenderness.

What wine pairs best when serving this dish?

A robust red wine like Chianti, Barbera, or Sangiovese complements the rich beef and tomato flavors wonderfully and makes a perfect meal pairing.

How do I prevent the filling from leaking out during cooking?

Ensure you roll the beef tightly and tuck the edges in securely, then use toothpicks or kitchen twine to hold the rolls firmly. Browning seam side down first helps seal the rolls and lock in the filling during cooking.

Final Thoughts

There is something incredibly special about the Classic Beef Braciole with Tomato Wine Sauce Recipe that feels like a warm embrace from Italian grandma herself. Its layers of tender meat, savory filling, and luscious sauce create a dish that’s both impressive and comforting. I wholeheartedly encourage you to try making this at home—the time and love you put in will truly pay off on every delicious bite. Gather your loved ones, serve it up with your favorite sides, and watch as this classic becomes a beloved tradition in your kitchen too.