Classic Italian Braciole
Few dishes embody the spirit of Italian home cooking like braciole. Thin slices of beef, tenderized and rolled around a simple yet flavorful filling of garlic, herbs, and cheese, are seared to golden perfection before slowly simmering in rich tomato sauce for hours.
The result is a dish that transforms humble ingredients into a meal layered with tradition, patience, and comfort.
Served with pasta and a generous spoonful of sauce, braciole is more than food—it’s a reminder of family tables, Sunday gatherings, and the timeless art of cooking with love.
Why People Will Love This Classic Italian Braciole:
A celebration of tradition – Every bite carries the essence of Italian family cooking, where time and care transform simple ingredients into a soulful dish.
Layers of flavor – The garlic, herbs, and cheese tucked inside the beef create pockets of richness that melt into the tomato sauce during the slow simmer.
Tender, melt-in-your-mouth texture – Hours of gentle cooking turn the beef into something luxuriously soft, infused with sauce and seasoning.
Versatile and communal – Perfect alongside pasta, polenta, or crusty bread, it’s a dish designed to be shared at the table.
Comfort with elegance – Though rustic at heart, braciole has a timeless beauty that makes it equally at home for Sunday dinners or special occasions.
Key Ingredients
Top round beef – Thinly sliced and patiently tenderized, it serves as both the vessel and the soul of the dish, carrying the flavors within and absorbing the richness of the sauce outside.
Garlic – Sharp and aromatic, it infuses the rolls with warmth, awakening the beef and echoing the essence of Italian kitchens.
Parsley – Fresh and bright, it cuts through the richness, adding a green spark that balances every bite.
Parmesan and Romano cheeses – Salty, nutty, and aged with character, they bring depth, creaminess, and a whisper of rustic indulgence.
Tomato sauce – The patient companion to the braciole, slowly drawing flavor from the beef while wrapping it in a velvety, tangy embrace.
Expert Tips:
Pound with purpose – Flattening the beef to an even thinness ensures it cooks gently and absorbs the sauce fully, creating a tender roll without tough spots.
Season with restraint inside – The cheeses and garlic bring bold flavor; avoid heavy salt in the filling so the balance is preserved once simmered in the sauce.
Roll tight, secure well – A firm roll, bound with twine or toothpicks, helps the braciole hold its shape for hours of simmering, releasing flavor without unraveling.
Sear for depth – Browning the rolls before simmering builds a foundation of caramelized flavor that enriches both the meat and the sauce.
Patience transforms – Low, slow cooking is non-negotiable; resist rushing, as the hours of simmering are what melt the beef into tender perfection and unify the flavors.
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.
Important Notes When Making Classic Italian Braciole
Choose the right cut – Top round or flank steak works best; look for slices with minimal connective tissue so they roll easily and tenderize beautifully.
Mind the sauce quantity – The rolls should be mostly submerged during simmering; too little sauce risks dryness, while too much dilutes the concentrated flavors.
Twine vs. toothpicks – Kitchen twine offers a stronger hold for long cooking, while toothpicks work in a pinch; whichever you use, remove carefully before serving.
Plan for time – Braciole is not a weeknight meal. The 3–4 hours of simmering are essential, but they also make this dish ideal for Sunday dinners or gatherings.
Leftovers improve with age – Like many Italian stews, braciole often tastes even richer the next day, as the sauce deepens and the beef continues to absorb flavor.
How To Enjoy This Classic Italian Braciole After Cooking:
Rest before serving – Once the simmering is complete, allow the braciole to rest in the sauce for 10–15 minutes. This pause lets the meat settle and ensures the rolls slice cleanly without losing their juices.
Serve with intention – Plate each roll over fresh pasta, creamy polenta, or soft gnocchi, then spoon the rich tomato sauce generously on top. This pairing turns the sauce into both accompaniment and centerpiece.
Garnish with balance – A sprinkle of freshly grated Parmesan or Romano, along with torn parsley or basil, adds brightness and contrast to the deep, slow-cooked flavors.
Make it communal – Place the pot at the center of the table and let everyone help themselves. The act of slicing into tender braciole, spooning sauce, and passing cheese mirrors the family-style traditions this dish comes from.
Savor the leftovers – The next day, enjoy sliced braciole tucked into crusty bread as a hearty sandwich, or shred it into the sauce to create a luxurious ragù for pasta. In many ways, braciole becomes even more soulful after resting overnight.
Nutrition Information
For the Classic Italian Braciole (per serving, assuming 6 servings from 2 lbs of beef with filling and sauce):
Calories: 420 kcal | Total Fat: 24 g | Saturated Fat: 9 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 115 mg | Sodium: 780–980 mg (depending on added salt and sauce used) | Total Carbohydrates: 9 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 42 g
Frequently Asked Questions:
What cut of beef works best for braciole?
Top round is the traditional choice, as it’s lean yet tenderizes beautifully with slow cooking. Flank steak or sirloin can also work if sliced thin and pounded flat.
Can I make braciole ahead of time?
Yes. You can assemble the rolls a day in advance, keep them refrigerated, and then sear and simmer when ready. Braciole also tastes even better reheated the next day as the flavors deepen.
How do I keep the braciole from unrolling while cooking?
Roll the beef tightly and secure with kitchen twine or toothpicks. Make sure the seam side is seared first in the skillet to help “seal” the roll before simmering.
Is it necessary to simmer braciole for 3–4 hours?
Yes. Long, slow cooking is what transforms the beef into a tender, melt-in-your-mouth texture while allowing the sauce to absorb the rich flavors from the meat and filling.
What can I serve with braciole?
Classic pairings include pasta, polenta, or creamy mashed potatoes. Crusty bread is also a must for soaking up the flavorful tomato sauce.
Do I need to pound the beef before rolling?
Yes. Pounding the slices to an even ¼-inch thickness ensures they cook evenly, roll tightly, and become tender during the long simmer.
Should I sear the rolls before simmering in sauce?
Absolutely. Searing locks in flavor, develops a golden crust, and enriches the sauce with browned bits from the pan. Skipping this step would leave the rolls less flavorful.
Can I use jarred tomato sauce, or should it be homemade?
Either works. Homemade sauce offers freshness and control over seasoning, while a high-quality jarred sauce saves time and still produces excellent results.
How do I prevent the cheese filling from leaking out?
Avoid overfilling the beef slices, leave a border around the edges, and roll tightly. Securing with twine or toothpicks will also keep the filling contained.
Can braciole be cooked in the oven instead of on the stovetop?
Yes. After searing, transfer the rolls and sauce to a Dutch oven, cover, and bake at 325°F (165°C) for about 3 hours until the beef is tender.