Print

Classic Beef Braciole with Tomato Wine Sauce Recipe

Print Recipe

★★★★

4 from 72 reviews

Classic Italian Beef Braciole features thin slices of top round beef stuffed with garlic, parsley, Parmesan cheese, and breadcrumbs, rolled with prosciutto and slowly cooked in a rich tomato and red wine sauce until tender and flavorful. Perfect for a comforting family dinner served over pasta, polenta, or potatoes.

Ingredients

Scale

Beef Braciole

  • 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

Tomato Sauce

  • 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)

Instructions

  1. Preheat Oven: Set your oven to 325 degrees Fahrenheit to prepare for slow cooking the braciole.
  2. Prepare Beef Slices: Cut the top-round slices in half widthwise to create 12 equal pieces. Place each beef piece on a flat surface and cover with a zipper-top bag. Gently pound each slice to 1/4 to 1/8-inch thickness for tenderness.
  3. Prepare Garlic: Mince 4 cloves of garlic finely and slice the remaining 8 cloves thinly to be used separately in stuffing and sauce.
  4. Make Filling Mixture: In a small bowl, combine the minced garlic, chopped parsley, shredded cheese, seasoned breadcrumbs, salt, and black pepper to form the filling.
  5. Assemble Rolls: Lay a slice of prosciutto over each beef piece. Evenly sprinkle 2-3 tablespoons of the filling mixture onto each prosciutto-covered beef slice.
  6. Roll and Secure: Roll the beef tightly into a cylinder shape, tucking in the sides to keep the filling intact. Secure each roll with toothpicks to hold shape during cooking.
  7. Brown the Beef Rolls: Heat olive oil in a Dutch oven or large heavy pot over medium-high heat. In two batches of six rolls, place them seam side down first, cooking and turning occasionally until all sides are evenly browned. Remove and set aside.
  8. Deglaze with Wine: Pour the dry red wine into the pot and bring to a boil, scraping up browned bits from the bottom for extra flavor. Let the wine reduce by boiling for 2-3 minutes.
  9. Add Sauce Ingredients and Simmer: Stir in beef broth, crushed tomatoes, sliced garlic, and dried Italian seasoning. Return the beef rolls to the pot and bring the mixture back to a simmer.
  10. Cook Until Tender: For oven cooking, cover the pot with a damp parchment paper or foil, then the lid. Place it in the 325 degree oven for 1.5 to 2 hours, turning rolls after 1 hour until tender (about 1 hour 45 minutes is ideal). Alternatively, cook covered on low stovetop heat for about 1.5 hours, turning occasionally. Using a slow cooker, cook on high for 3-4 hours, medium for 5-6 hours, or low for 7-8 hours, leaving the lid slightly ajar near the end to concentrate flavors.
  11. Rest and Remove Toothpicks: Carefully transfer the cooked beef braciole to a serving platter and tent with foil to keep warm. Remove all toothpicks to avoid choking hazards.
  12. Thicken Sauce: Place the pot with cooking liquid back on the stove. Mix the all-purpose flour with some hot cooking liquid in a heatproof bowl to make a smooth slurry. Slowly stir the slurry into the pot, simmering gently until the sauce thickens.
  13. Final Seasoning and Serve: Adjust salt and black pepper as needed. Add a pinch of sugar if the sauce tastes too acidic. Pour sauce over the beef rolls and garnish with extra chopped parsley. Serve hot over your choice of pasta, potatoes, or polenta with additional grated cheese on the side.

Notes

  • For best results, use thinly sliced top round beef to ensure tender rolls.
  • You can choose to cook the braciole in the oven, on the stovetop, or in a slow cooker according to your preference and available equipment.
  • Be sure to brown the beef rolls well to develop deep flavor before adding liquids.
  • If sauce tastes too acidic, adding a pinch of sugar balances the flavors.
  • To keep the filling secure, do not skip securing rolls with toothpicks before cooking.
  • Leftover braciole can be refrigerated and reheated gently in the sauce for enhanced flavor.

Keywords: Beef Braciole, Italian Beef Rolls, Stuffed Beef Recipe, Braised Beef, Italian Dinner

Find it online: https://foodiecara.com/classic-beef-braciole-with-tomato-wine-sauce-recipe/