Classic Italian Braciole

Braciole is a beloved Italian-American dish made by rolling thin slices of beef around a savory garlic, herb, and cheese filling, then searing and simmering them slowly in tomato sauce until meltingly tender. This rustic, slow-cooked comfort food is perfect for Sunday dinners or special occasions.

Why You’ll Love This Recipe

Deep, rich flavor from long, slow simmering

Simple ingredients that create incredible results

A showstopping dish that’s great for guests or holidays

Perfect served over pasta, polenta, or creamy mashed potatoes

Key Ingredients

Top Round Steak – Thinly sliced and pounded for easy rolling and tenderness.

Fresh Garlic – Infuses the beef with bold, aromatic flavor.

Fresh Parsley – Adds color and a herbaceous note.

Grated Parmesan & Romano Cheese – A salty, umami-packed filling.

Olive Oil – For browning the braciole to seal in flavor.

Tomato Sauce – The rich base that the meat simmers in for hours.

Classic Italian Braciole

Ingredients

2 lbs top round beef, thinly sliced and pounded flat

4–5 garlic cloves, finely minced

½ cup fresh parsley, finely chopped

½ cup grated Parmesan cheese

½ cup grated Romano cheese

Salt and pepper, to taste

2–3 tablespoons olive oil (for searing)

3–4 cups of your favorite tomato sauce (homemade or jarred)

Instructions

Prepare the beef: Lay out the thin slices of top round steak and pound them evenly to about ¼-inch thickness. Season lightly with salt and pepper.

Add the filling: Sprinkle each slice with minced garlic, chopped parsley, Parmesan, and Romano cheese. Don’t overfill—leave a border around the edges.

Roll and secure: Roll each slice tightly like a jelly roll, tucking in the ends as you go. Secure with kitchen twine or toothpicks.

Sear the braciole: In a large skillet, heat olive oil over medium-high heat. Brown the beef rolls on all sides until golden (about 2–3 minutes per side). Don’t overcrowd the pan—work in batches if needed.

Simmer in sauce: Transfer the browned braciole to a large pot. Pour the tomato sauce over them, making sure they’re mostly submerged. Bring to a gentle simmer, cover, and cook on low heat for 3.5 to 4 hours, stirring occasionally. The beef should become tender and flavorful.

Serve: Remove twine or toothpicks before serving. Plate with pasta, spoon sauce over the top, and garnish with extra cheese and parsley if desired.

Braciole Recipe Notes

Thin is key: Be sure to pound the beef slices to about ¼ inch thick. This ensures they cook evenly and are easy to roll without tearing.

Use twine or toothpicks: Secure the rolls tightly to prevent them from unraveling as they simmer. Kitchen twine is more secure and easier to remove after cooking.

Don’t skip the sear: Browning the braciole before simmering locks in flavor and gives the sauce a deeper, richer taste.

Simmer low and slow: The magic of braciole is in the long cooking time. Low heat for 3.5 to 4 hours makes the beef tender and allows flavors to meld.

Use a wide, shallow pot: This allows you to keep the braciole in a single layer, ensuring even cooking and better sauce absorption.

Flavor your sauce: Since the sauce simmers for hours, consider adding a splash of red wine, bay leaves, or a touch of crushed red pepper for added depth.

Make extra sauce: The sauce is deeply infused with beef and cheese flavors—it’s perfect to toss with pasta or mop up with crusty bread.

Let it rest before serving: Give the braciole a few minutes after simmering to cool slightly and soak in even more sauce.

Double for a crowd: This dish scales well—just use a bigger pot and make sure everything is submerged in sauce.

Nutrition Information

(Per Serving – Approx. 1 roll with sauce)

Calories: ~380 | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Carbohydrates: 8g | Fiber: 2g | Sugar: 4g | Sodium: ~620mg

Frequently Asked Questions:

Can I make braciole ahead of time?
Yes, it reheats beautifully and tastes even better the next day!

Can I use a different cut of beef?
Yes—flank steak or sirloin can work, but top round is traditional and affordable.

Can I add breadcrumbs to the filling?
Yes, about ¼ cup of seasoned breadcrumbs adds texture and helps bind the filling.

What kind of sauce works best?
A simple tomato-basil marinara or homemade Sunday sauce is perfect.

Do I need to sear the braciole before simmering?
It’s highly recommended—searing locks in flavor and adds depth to the sauce.

Can I cook it in a slow cooker?
Yes, after searing, cook on low for 6–8 hours in the slow cooker.

How do I keep the rolls from falling apart?
Secure them tightly with toothpicks or butcher’s twine.

Can I make it spicy?
Add red pepper flakes to the sauce or filling for a kick.

Should I cover the pot while simmering?
Yes, cover partially to retain moisture but allow some evaporation for a rich sauce.

Can I use shredded cheese instead of grated?
Yes, but grated cheese integrates better into the filling and rolls more neatly.