Beef Braciole Recipe (Involtini) – Traditional Italian Braciole al Sugo

What is Beef Braciole (Involtini)?

Beef Braciole, or Involtini, is a classic Italian comfort food. They are made with slices of beef and a tasty filling, that is rolled inside. Everything is than simmered in a rich tomato sauce. Beef Braciole is often prepared for family gatherings or special occasions.

The filling can change depending on the region, but no matter what it is, the beef its always tender and very delicious. Yoy can serve it with pasta, potatoes or some crusty bread. It’s a simple and very impressive dinner that’s all about Italian home cooking!

Key Ingredients & Substitutions for Beef Braciole

Beef Slices: Thin slices of top round are traditional. You can also use flank steak or veal because they work just as well. Just make sure the meat is tender and easy to roll.

Breadcrumbs: These give the filling a nice texture and soak up all the delicious flavors of the herbs and cheese.

Parmesan Cheese: Grated Parmigiano-Reggiano adds a rich, nutty flavor that makes the filling irresistible.

Garlic & Fresh Herbs: Garlic, parsley, and basil are the stars here, bringing bold, fresh flavor to the filling.

Olive Oil: A drizzle of high-quality extra virgin olive oil elevates the flavor of the dish—don’t skimp on this one!

Tomato Sauce: A simple crushed tomato and onion sauce is perfect for simmering the braciole, making it tender and flavorful.

Tools You’ll Need

• Meat Mallet: To pound the beef slices thin.
• Twine or Toothpicks: To secure the beef rolls.
• Large Skillet: For browning the beef and simmering the sauce.
• Large Pot: If making a larger batch of sauce.

Step-by-Step Instructions for Traditional Beef Braciole (Involtini)

Prepare the Beef

1. Pound the Beef: Place the beef slices between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼ inch thick. Be careful not to make any holes in the meat, because it won’t hold the filling.
2. Season and Fill: Season the beef with salt and pepper. In a small bowl, mix 1 cup breadcrumbs, ½ cup grated Parmesan, 2 minced garlic cloves, 2 tablespoons chopped parsley, and 1 tablespoon olive oil. Spread the filling evenly over each beef slice.

Roll and Secure the Beef

1. Roll the Beef: Starting from one end, tightly roll each beef slice around the filling.
2. Secure the Rolls: Use kitchen twine or toothpicks to secure each roll, making sure the filling doesn’t spill out.

Brown the Braciole

1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear the Braciole: Add the beef rolls to the skillet and brown them on all sides, about 5-7 minutes. Once browned, remove the rolls from the skillet and set them aside.

Make the Tomato Sauce

1. Sauté the Onion: In the same skillet, add 1 chopped onion and sauté until soft, about 5 minutes.
2. Add the Tomatoes: Stir in 2 cups crushed tomatoes, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Bring to a simmer.
3. Return the Braciole: Place the browned beef rolls back into the skillet, submerging them in the sauce.

Simmer the Braciole

1. Simmer on Low: Cover the skillet and let the braciole simmer on low heat for 1 ½ to 2 hours, or until the beef is tender and the flavors have melded. Stir occasionally and add water if the sauce becomes too thick.

Expert Tips for Perfect Beef Braciole

Choose the Right Cut of Beef: Use thin cuts like top round or flank steak for the best results.

Secure the Rolls Well: Ensure the beef rolls are tightly secured with twine or toothpicks so they don’t unravel while cooking. Sometimes i like to also wrap them in bacon, gór an additional taste, but this is completely optional.

Don’t Rush the Simmering: Low and slow is key to tender braciole. The longer you simmer, the more tender the beef will become.

Make Ahead: Braciole can be made a day ahead. It actually tastes better as the flavors develop overnight.

Serving Suggestions

Serve Beef Braciole over your favorite pasta, such as spaghetti or rigatoni, with plenty of the rich tomato sauce.

A side of crusty Italian garlic bread is perfect for soaking up the sauce, and a simple green salad with vinaigrette makes a great accompaniment. Pair this dish with a robust red wine, like Chianti, for the full Italian dining experience.

Make-Ahead and Storage

• Make-Ahead: Prepare the braciole and sauce a day in advance. Refrigerate overnight and reheat gently before serving.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze cooked braciole and sauce for up to 3 months. Thaw in the refrigerator before reheating.

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