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
Scale
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
