Classic Beef Braciole in Tomato Sauce Recipe

Introduction

Braciole is a classic Italian dish featuring tender rolled beef filled with a flavorful breadcrumb mixture, simmered in a rich tomato sauce. This comforting meal is perfect for family dinners and pairs wonderfully with pasta.

Ingredients

• 1 beef flank steak (1-1/2 pounds)
• 4 tablespoons olive oil, divided
• 1/2 cup soft bread crumbs
• 1/2 cup minced fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 medium onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• Hot cooked spaghetti, optional

Instructions

1. Step 1: Flatten the flank steak to 1/2-inch thickness and rub with 1 tablespoon of olive oil.
2. Step 2: In a bowl, combine bread crumbs, parsley, Parmesan cheese, garlic, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread this mixture over the beef, leaving 1 inch free around the edges. Press down to help it adhere. Position the steak so the muscle fibers run parallel to the cutting board for easier slicing later.
3. Step 3: Roll the steak jelly-roll style starting from a long side and tie it securely with kitchen string. If butcher’s twine isn’t available, use toothpicks to hold the roll in place.
4. Step 4: Heat the remaining 3 tablespoons of olive oil in a Dutch oven and brown the rolled steak on all sides.
5. Step 5: Add the chopped onion to the pot and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar, and the remaining salt and pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 70 to 80 minutes until the meat is tender.
7. Step 7: Remove the braciole from the sauce, discard the string, and slice into thin pieces. Serve the slices topped with the sauce. For a complete meal, serve over hot cooked spaghetti with extra grated Parmesan and parsley if desired.

Tips & Variations

• Rolling the steak with the grain of the meat ensures the slices will be tender and less chewy.
• For extra flavor, add chopped pine nuts or raisins to the breadcrumb filling.
• Use toothpicks if you don’t have kitchen twine to keep the roll intact while cooking.
• Serve with polenta or mashed potatoes instead of pasta for a hearty alternative.

Storage

Store leftover braciole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the meat from drying out. You can also freeze the cooked braciole and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for braciole?

Yes, you can use other thin cuts like top round or sirloin, but flank steak is preferred for its size and texture. Be sure to flatten the meat evenly for best results.

Do I have to roll and tie the steak?

Rolling and tying the steak helps keep the filling inside and shapes the meat for even cooking. If you skip this step, the filling may spill out during cooking and the dish won’t hold its traditional form.

Classic Beef Braciole in Tomato Sauce Recipe

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4.8 from 117 reviews

• Author: Simon
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

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Description

Braciole is a classic Italian dish featuring tender beef flank steak stuffed with a flavorful Parmesan and breadcrumb mixture, rolled, browned, and then simmered in a rich tomato sauce until perfectly tender. Served sliced with sauce and optionally over spaghetti, it makes for an impressive, comforting meal.

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Ingredients

Scale 1x2x3x

For the Beef and Stuffing

• 1 beef flank steak (1–1/2 pounds)
• 4 tablespoons olive oil, divided
• 1/2 cup soft bread crumbs
• 1/2 cup minced fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided

For the Sauce

• 1 medium onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• Hot cooked spaghetti, optional

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Instructions

1. Prepare the steak: Flatten the flank steak to 1/2-inch thickness and rub it with 1 tablespoon of olive oil to prepare it for stuffing.
2. Spread the stuffing: In a bowl, combine bread crumbs, minced parsley, grated Parmesan cheese, garlic, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Evenly spoon this mixture over the beef, leaving a 1-inch border around the edges. Press down so the stuffing adheres well.
3. Roll and truss the steak: Roll the steak jelly-roll style along the long side, ensuring the muscle fibers run parallel to the cutting board to aid tenderness. Tie securely with kitchen string or use toothpicks to hold it together.
4. Brown the steak: Heat the remaining 3 tablespoons of olive oil in a Dutch oven over medium heat. Brown the rolled meat on all sides until nicely seared, about 4-5 minutes per side.
5. Build the sauce: Add chopped onion to the Dutch oven and cook until tender and translucent. Stir in tomato sauce, water, Italian seasoning, sugar, and the remaining salt and pepper. Bring the mixture to a boil.
6. Simmer the beef braciole: Reduce heat to low, cover the pot, and simmer for 70 to 80 minutes, or until the meat is tender and cooked through.
7. Slice the braciole: Remove the rolled beef from the sauce, discard the kitchen string, and cut into thin slices against the grain. Serve the sliced braciole with the tomato sauce and, if desired, atop hot cooked spaghetti garnished with extra Parmesan cheese and fresh parsley.

Notes

• Rolling the steak with the muscle fibers parallel helps ensure the slices are tender, preventing chewiness.
• Use kitchen string or toothpicks to keep the roll intact during cooking.
• Serve over spaghetti or your favorite pasta for a traditional Italian presentation.
• Leftover braciole and sauce can be refrigerated for up to 3 days or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Braciole, Italian beef roll, stuffed flank steak, tomato sauce, Parmesan, classic Italian recipe