Authentic Italian Braciole: Savory Rolls That Melt in Your Mouth Recipe
Authentic Italian Braciole features tender thinly pounded beef slices rolled with a savory mixture of prosciutto, Parmesan, garlic, and breadcrumbs, slow-simmered in a rich tomato and red wine sauce until melt-in-your-mouth delicious. This traditional Italian dish is perfect served over pasta with extra Parmesan cheese.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 4 servings (4 braciole rolls) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Stuffing
- 1 pound flank steak or top-round or sirloin, sliced into 2 to 3 pieces
- 4 slices prosciutto (bresaola as a substitute)
- 1 cup breadcrumbs (fresh or dried)
- 1/2 cup Parmesan cheese, grated
- 1/4 cup chopped parsley (can be swapped with fresh basil)
- 1 teaspoon garlic powder or fresh garlic, adjusted to taste
- 1 teaspoon salt
For the Sauce
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup red wine (or low-sodium broth for non-alcoholic version)
- 28 ounces crushed San Marzano tomatoes
- 1/4 cup basil leaves (optional)
- 1 teaspoon additional salt, to taste
Instructions
- Prepare the Stuffing: In a mixing bowl, combine the breadcrumbs, chopped parsley, grated Parmesan, garlic powder, salt, and a drizzle of olive oil. Stir the mixture until it becomes slightly clumpy and well incorporated.
- Prepare the Meat: Slice the flank steak into 2 to 3 pieces. Use a meat mallet to pound each piece to about 1/4 inch thickness, ensuring they are thin and even for rolling.
- Assemble the Braciole: Lay a slice of prosciutto over each flattened steak piece. Spread an even layer of the breadcrumb mixture on top. Roll each steak tightly and secure with butcher string to hold the shape during cooking.
- Sear the Braciole: Heat the olive oil in a large pot over medium-high heat. Add the braciole and sear until browned on all sides, about 60 to 90 seconds per side. This seals in the juices and adds flavor.
- Sauté Garlic and Deglaze: Reduce the heat to medium. Add the minced garlic to the pot and sauté until fragrant but not burnt. Pour in the red wine and simmer to reduce slightly, scraping up any browned bits from the bottom of the pot.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes, additional salt, and basil leaves if using. Nestle the seared braciole back into the sauce, cover the pot, and simmer gently on low heat for about 3 hours. Stir occasionally to prevent sticking.
- Serve: Carefully remove the braciole from the pot, cut off the butcher string, and slice if desired. Serve hot over cooked pasta, spooning generous amounts of the tomato sauce on top with extra Parmesan cheese for garnish.
Notes
- Use a meat mallet gently to avoid tearing the steak.
- For a non-alcoholic sauce, substitute red wine with low-sodium broth.
- Fresh San Marzano tomatoes are recommended for authentic flavor.
- The braciole can be prepared a day ahead; flavors deepen with time.
- If unable to find prosciutto, bresaola or thin slices of cured ham work well.
- Adjust garlic and salt to taste according to your preference.
Keywords: Italian Braciole, Stuffed Beef Rolls, Slow Simmered Beef, Italian Main Course, Braciole Recipe
