If you have ever dreamed of a dish that combines tender, savory beef with a rich, homemade tomato sauce, then this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe is exactly what you need to try next. Bursting with authentic Italian flavors, the perfect balance of seasoned breadcrumbs and Pecorino Romano cheese creates a delicious filling wrapped inside thin slices of beef, lovingly slow-cooked to melt-in-your-mouth perfection. This recipe is a heartfelt celebration of time-honored Italian cooking that will fill your kitchen with irresistible aromas and make every bite a joy.
Ingredients You’ll Need
This Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe relies on simple yet essential ingredients that work together to build layers of flavor and lovely textures. Each component, from the savory cheese to the fresh parsley and robust crushed tomatoes, plays its part in crafting this classic comfort food.
- 1.5 pounds beef top round or flank steak: Thinly sliced, this lean cut makes the perfect base for rolling up the filling without being too tough.
- 1/2 cup breadcrumbs: Adds texture and helps absorb the flavors of garlic, cheese, and herbs inside the rolls.
- 1/2 cup grated Pecorino Romano cheese: Provides a salty, tangy punch that enriches the filling’s flavor.
- 2 cloves garlic, minced: Infuses both the filling and sauce with that unmistakable aromatic Italian touch.
- 1/4 cup fresh parsley, chopped: Brings a fresh herbal brightness to balance the richness.
- Salt and freshly ground black pepper: Essential for seasoning throughout the dish to taste.
- Olive oil: For searing the beef and sautéing aromatics, it adds depth and richness to the final dish.
- 2 tablespoons olive oil: Used specifically for cooking the sauce ingredients and building flavor.
- 1 small onion, finely chopped: Adds sweetness and body to the tomato sauce.
- 1/4 cup dry red wine (optional): Deglazing with wine lifts the pan’s browned bits, bringing a subtle complexity to the sauce.
- 28 ounces canned crushed tomatoes: Forms the luscious base of the tomato sauce that lovingly cooks the beef braciole.
- Fresh basil or parsley, for garnish: A final pop of color and fresh flavor to finish the dish beautifully.
How to Make Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe
Step 1: Prepare the Beef and Filling
Start by laying out your thinly sliced beef on a sturdy cutting board. If the slices are a little thick in places, gently pound them down to a uniform 1/4-inch thickness with a meat mallet. This ensures they roll easily and cook evenly. Then, combine your breadcrumbs, Pecorino Romano, minced garlic, chopped parsley, salt, and pepper in a bowl. This savory mixture will be the heart of the braciole, so mix it up well to marry all those vibrant flavors.
Step 2: Assemble the Braciole Rolls
Place a spoonful of the breadcrumb mixture onto each slice of beef, spreading it evenly but leaving some edges clear. Roll each slice tightly into a neat cylinder, making sure the filling is well enclosed. To keep everything secure during cooking, poke in toothpicks or tie with kitchen twine where needed. These tight little bundles will transform into tender, flavorful rolls as they simmer in the sauce.
Step 3: Sear the Beef Rolls
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the beef rolls and sear them on all sides until beautifully browned. This step locks in juices and adds rich caramelized flavor to the braciole. Once browned, remove the rolls from the skillet and set them aside to wait patiently for the next stage.
Step 4: Build the Tomato Sauce
Using the same skillet, sauté the finely chopped onion until it becomes translucent and fragrant—this gives your sauce a wonderful base. Toss in the minced garlic and cook for about a minute more. For an optional depth boost, pour in dry red wine to deglaze the pan, gently scraping up all those tasty browned bits stuck to the bottom. Let the wine simmer briefly to reduce. Finally, stir in the crushed tomatoes and season generously with salt and freshly ground black pepper.
Step 5: Simmer the Braciole in Tomato Sauce
Nestle the seared beef rolls carefully back into the tomato sauce. Reduce the heat to low, cover the skillet, and let everything simmer gently for 1.5 to 2 hours. This slow cooking tenderizes the meat and allows the flavors to meld beautifully. Remember to stir occasionally and add a splash of water if the sauce thickens too much. After the long, patient simmer, remove the toothpicks or twine before serving to reveal your perfect braciole rolls.
How to Serve Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe
Garnishes
This Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe shines when topped with a sprinkle of freshly chopped basil or parsley. The green herbs brighten the presentation and lend a fresh, garden-like aroma that complements the hearty sauce and beef beautifully. A little extra grated Pecorino Romano on top doesn’t hurt either if you want to make it extra indulgent.
Side Dishes
Serve your braciole alongside classic Italian sides such as creamy polenta, buttery mashed potatoes, or a simple pasta tossed with garlic and olive oil. A crisp green salad dressed lightly in lemon vinaigrette offers a refreshing contrast, balancing the richness of the beef and sauce. Rustic Italian bread is a must-have too—it’s perfect for soaking up every last drop of that luscious tomato sauce.
Creative Ways to Present
If you want to impress guests with your presentation, try slicing the braciole into rounds to reveal the beautiful spiral of filling inside. Arrange these slices on a platter and drizzle with extra tomato sauce and fresh herbs. For smaller bites, cut into medallions and serve as finger food at gatherings. Pairing with colorful roasted vegetables adds visual interest and nutritional balance.
Make Ahead and Storage
Storing Leftovers
Leftover Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe stores wonderfully in the refrigerator for up to 3 days. Keep the beef rolls submerged in the sauce inside an airtight container to maintain moisture and flavor. When you’re ready to enjoy, simply reheat gently on the stove or microwave until warmed through.
Freezing
This dish freezes well, making it perfect for meal prep or saving for a busy day. Allow the braciole to cool completely, then transfer the rolls with sauce into a freezer-safe container or heavy-duty freezer bag. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over low heat until hot and tender once again.
Reheating
To bring your leftover Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe back to life, gently warm it on the stovetop over low heat with the lid on, stirring occasionally. Adding a splash of water or broth can help loosen the sauce if it has thickened during storage. Avoid high heat to keep the beef tender and prevent the sauce from burning.
FAQs
What cut of beef is best for braciole?
Thinly sliced top round or flank steak is ideal because it is lean and tender enough to roll easily while holding up well during long cooking times.
Can I make this recipe without red wine?
Absolutely. The red wine adds depth of flavor, but if you prefer to omit it, just skip that step and continue with the tomato sauce. The dish will still be delicious and rich.
How do I prevent the braciole from unrolling during cooking?
Secure the rolls tightly with toothpicks or kitchen twine before cooking. Remove these after the braising process once the rolls have set.
Can this recipe be made in a slow cooker?
Yes! After searing, transfer the braciole and sauce to a slow cooker and cook on low for 6 to 8 hours for tender, flavorful results.
What can I serve with this dish for a full Italian meal?
Alongside braciole, think light pasta with olive oil and garlic, sautéed greens, crusty bread, and a simple salad to round out a satisfying Italian feast.
Final Thoughts
This Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe is one of those treasured dishes that invites you to slow down and savor every moment of cooking and eating. It’s a marvelous way to bring authentic Italian comfort food to your table, impress family and friends, and enjoy the magic that happens when simple ingredients come together with patience and love. Dive in and make this recipe your own—you won’t regret it!
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Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
Experience the authentic taste of Italy with this traditional Beef Braciole (Involtini) recipe. Thinly sliced beef rolls stuffed with a savory mixture of breadcrumbs, Pecorino Romano cheese, garlic, and parsley are seared to perfection then slow-simmered in a rich tomato sauce until tender. This classic Italian comfort dish is perfect for family dinners or special occasions, offering hearty flavors with a rustic charm.
Ingredients
For the Braciole Filling:
- 1.5 pounds beef top round or flank steak, thinly sliced
- 1/2 cup breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For Cooking and Sauce:
- Olive oil, for searing
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry red wine (optional)
- 28 ounces canned crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Beef: Lay thinly sliced beef on a cutting board. If necessary, use a meat mallet to pound the slices to about 1/4-inch thickness for even cooking and tender texture.
- Make the Filling: In a bowl, combine the breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and freshly ground black pepper. Mix until evenly incorporated.
- Assemble the Braciole: Place a spoonful of the breadcrumb filling onto each beef slice. Spread it evenly over the surface of the meat.
- Roll the Beef: Carefully roll each beef slice tightly into a cylinder, making sure the filling is enclosed inside the roll.
- Secure the Rolls: Use toothpicks or kitchen twine to secure each roll tightly, preventing them from unrolling during cooking.
- Sear the Braciole: Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and sear them on all sides until browned, about 2-3 minutes per side. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add olive oil if needed and sauté the finely chopped onion over medium heat until translucent, approximately 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- Deglaze with Wine (Optional): Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer for 2 minutes to reduce slightly and develop flavor.
- Add Tomatoes: Stir in the canned crushed tomatoes. Season the sauce with salt and freshly ground black pepper to taste.
- Simmer the Braciole: Return the seared beef rolls to the skillet, nestling them carefully into the tomato sauce. Reduce heat to low, cover the skillet, and let the braciole simmer gently for 1.5 to 2 hours. Stir occasionally and add a splash of water if the sauce becomes too thick.
- Finish and Serve: Once tender, remove the toothpicks or twine from the braciole. Serve hot, spooning the rich tomato sauce over the rolls. Garnish with fresh basil or parsley as desired for a fresh herbal note.
Notes
- For best results, choose a lean cut of beef like top round or flank steak, sliced thinly.
- Pounding the beef to an even thickness helps it cook evenly and stay tender.
- The red wine is optional but adds depth and richness to the sauce.
- Simmer the braciole slowly to develop tender meat and meld the flavors fully in the sauce.
- Remove toothpicks or twine before serving to avoid choking hazards.
- This dish pairs wonderfully with pasta, polenta, or crusty Italian bread to soak up the sauce.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
