Beef Braciole

Beef Braciole is one of my favorite classic Italian comfort foods, combining tender beef rolls with a flavorful breadcrumb and Parmesan filling, all slowly simmered in a rich tomato sauce. I love how the long, gentle cooking process creates incredibly tender beef while infusing every bite with deep, savory flavor. Whether I serve it over pasta, creamy polenta, or with crusty bread, it always feels like a warm and satisfying family meal.

Why I’ll Love This Recipe

I love that this recipe transforms simple ingredients into an impressive and comforting Italian dinner.

I enjoy how the slow simmer makes the beef incredibly tender and full of flavor.

And I appreciate that the savory breadcrumb filling adds texture and richness to every bite.

I like that the tomato sauce becomes even more delicious as it cooks with the beef.

I find it perfect for family dinners, special occasions, or a cozy Sunday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds thinly sliced beef round steak

1 cup Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 small onion, finely chopped

4 cups crushed tomatoes

1 tablespoon tomato paste

1/2 cup beef broth

Kitchen twine or toothpicks for securing the rolls

Directions

I lay the beef slices flat and gently pound them until they are an even thickness if needed.

I combine the breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and black pepper in a medium bowl.

Then I spread the breadcrumb mixture evenly over each slice of beef.

I roll each slice tightly and secure it with kitchen twine or toothpicks.

I heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.

Next I brown the beef rolls on every side, then remove them and set them aside.

I cook the chopped onion in the same pan until softened, about 4 minutes.

I stir in the tomato paste and cook it for 1 minute.

Then I add the crushed tomatoes and beef broth, stirring everything together until well combined.

I return the beef rolls to the sauce and bring it to a gentle simmer.

After that I cover the pan and cook on low heat for 1½ to 2 hours, until the beef becomes fork-tender.

I remove the kitchen twine or toothpicks before serving.

I serve the Beef Braciole hot with pasta, creamy polenta, or crusty bread, making sure to spoon plenty of sauce over the top.

Servings and Timing

Servings: 6

Prep Time: 20 minutes

Cooking Time: 2 hours

Total Time: 2 hours 20 minutes

Calories: Approximately 520 kcal per serving

Variations

I sometimes add shredded mozzarella or provolone to the filling for an extra cheesy center.

I like using fresh basil instead of parsley for a slightly different herbal flavor.

Occasionally I include chopped spinach in the breadcrumb mixture for added color and nutrition.

I enjoy adding a splash of red wine to the tomato sauce before simmering for a deeper, richer flavor.

I sometimes substitute Pecorino Romano for Parmesan to create a sharper, saltier filling.

Storage/Reheating

I store leftover Beef Braciole in an airtight container in the refrigerator for up to 4 days. The flavors become even richer after a day of resting.

For longer storage, I freeze the beef and sauce together in freezer-safe containers for up to 3 months. I thaw everything overnight in the refrigerator before reheating.

I reheat leftovers gently in a covered saucepan over low heat until thoroughly warmed. If the sauce has thickened too much, I stir in a small splash of beef broth or water. I can also reheat individual portions in the microwave in short intervals, stirring the sauce between each interval for even heating.

Related Recipes:

• Baked Stuffed Shrimp Casserole
• Chicken Parmesan Casserole
• Beef Pasta in Tom

FAQs

What cut of beef works best for Beef Braciole?

I prefer using thinly sliced beef round steak because it becomes wonderfully tender after slow simmering and rolls easily around the filling.

Can I prepare Beef Braciole ahead of time?

Yes. I often assemble the beef rolls a day in advance and refrigerate them until I’m ready to brown and simmer them.

How do I keep the rolls from falling apart?

I make sure to roll the beef tightly and secure each roll firmly with kitchen twine or sturdy toothpicks before cooking.

What can I serve with Beef Braciole?

I enjoy serving it with pasta, creamy polenta, mashed potatoes, or fresh crusty bread to soak up the rich tomato sauce. A simple green salad also makes a great side.

Can I make this recipe in a slow cooker?

Yes. After browning the beef rolls and sautéing the onion, I transfer everything to a slow cooker and cook on low for about 6 to 8 hours until the beef is very tender.

Conclusion

I love making Beef Braciole because it combines simple pantry ingredients with slow cooking to create a deeply comforting Italian meal. The tender beef, savory breadcrumb filling, and rich tomato sauce come together beautifully, making this recipe perfect for family dinners, holiday gatherings, or any occasion when I want to serve a hearty and memorable homemade meal.

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