If you’re craving a show-stopping Italian classic that fills your kitchen with enchanting aromas, then you absolutely have to try this Beef Braciole with Tomato and Wine Sauce Recipe. Tender thin slices of beef are rolled around a fragrant mixture of garlic, parsley, and cheese before being simmered low and slow in a rich tomato and red wine sauce. Each bite delivers layers of comforting, bold flavors that feel like a warm, soulful hug. This dish turns any meal into a memorable feast, perfect for family gatherings or special occasions when you want to impress without stress.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Beef Braciole with Tomato and Wine Sauce Recipe is in its simplicity. Each ingredient plays a vital role with no fuss—just fresh flavors and hearty textures that come together to create something truly unforgettable.
- Boneless top round slices (6 thin slices, about 2 pounds): Thin slicing is key for easy rolling and tender bites.
- Large garlic cloves (12 total): Adds aromatic depth; minced for the filling, sliced for the sauce.
- Chopped Italian parsley (1/2 cup): Brings fresh, herbaceous brightness.
- Shredded Parmesan or Romano cheese (1 cup): Provides savory, salty richness melting beautifully inside the roll.
- Seasoned dry breadcrumbs (2 tablespoons): Helps bind the filling for perfect texture inside.
- Salt and freshly ground black pepper: Essential for seasoning every layer of this dish.
- Olive oil (for browning): Adds a deliciously crisp crust when searing the beef.
- Dry red wine (2 cups): Creates a full-bodied base for the sauce that elevates the entire dish.
- Beef broth (2 cups): Adds depth and melds beautifully with the wine and tomatoes.
- Crushed tomatoes (28-ounce can): The rich foundation for the luscious, tangy sauce.
- Dried Italian seasoning (2 teaspoons): Blends classic Mediterranean herbs for complex flavor.
- All-purpose flour (2 tablespoons): Used to thicken the sauce to perfect, velvety consistency.
- Pinch of sugar: Balances acidity in the tomato sauce if needed.
How to Make Beef Braciole with Tomato and Wine Sauce Recipe
Step 1: Prepare and Pound the Beef
Start by cutting the top round slices in half to have 12 equal pieces, then tenderize each by gently pounding them between sheets of plastic to about 1/8 to 1/4-inch thickness. This ensures your beef will be pliable enough to roll, yet still hold together during cooking—a crucial step for tender braciole.
Step 2: Make the Flavorful Filling
Mince four garlic cloves finely, then combine with chopped parsley, shredded cheese, seasoned breadcrumbs, and salt and pepper to taste. This filling mixture is the heart of your braciole, layering punchy garlic and rich cheese inside each tender beef roll for incredible flavor bursts.
Step 3: Roll and Secure the Braciole
Spread the filling evenly on each beef slice, then carefully roll them up, tucking in the sides to seal in all that savory goodness. Use toothpicks to secure each roll well—this keeps the filling intact during cooking and helps them maintain their beautiful shape.
Step 4: Brown the Rolls for Flavor
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef rolls in batches, turning to get a golden crust on all sides. This caramelization step adds delicious depth and texture to both the meat and the eventual sauce.
Step 5: Deglaze and Build the Sauce
With all the braciole browned and set aside, pour in the red wine to the hot pot. Bring it to a boil, scraping up all those flavorful browned bits from the bottom—it’s pure liquid gold! Let the wine reduce a bit to concentrate the taste before adding beef broth, crushed tomatoes, sliced garlic, and Italian seasoning. Return the beef rolls to this fragrant sauce and bring everything to a gentle simmer.
Step 6: Slow Cook to Tender Perfection
Cover the pot and either bake in the oven at 325 degrees for 1 1/2 to 2 hours, cook on the stovetop on low, or use a slow cooker—whichever works best for your schedule. Turn the rolls once halfway through cooking to ensure even tenderness. The long slow simmer softens the beef perfectly and allows all those vibrant flavors to blend harmoniously.
Step 7: Finish the Sauce and Serve
Once the braciole are fork-tender, carefully remove them from the pot and keep warm. Make a slurry with flour and some hot cooking liquid to thicken your sauce on the stove. Season with salt, pepper, and a pinch of sugar if needed, then pour this velvety sauce generously over the beef rolls. Garnish with fresh parsley and get ready to dig in!
How to Serve Beef Braciole with Tomato and Wine Sauce Recipe
Garnishes
Fresh chopped parsley adds a burst of vibrant color and a fresh, herbaceous note that brightens the rich sauce and meat. Don’t hesitate to sprinkle extra grated Parmesan on top for a wonderfully cheesy finish.
Side Dishes
This hearty dish pairs beautifully with simple sides like al dente pasta tossed in olive oil or butter to soak up that luscious sauce. Creamy polenta or buttery mashed potatoes also complement the tender beef and tomato sauce perfectly, rounding out every comforting bite.
Creative Ways to Present
For a stunning presentation, slice the rolls into pinwheels to showcase the beautiful spiral of filling inside. Arrange them neatly on a platter with sauce drizzled artfully over the top and a sprinkle of herbs for that authentic Italian trattoria feel right at home.
Make Ahead and Storage
Storing Leftovers
If you have leftover braciole, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your second meal just as delicious, if not better, than the first.
Freezing
This Beef Braciole with Tomato and Wine Sauce Recipe freezes beautifully. After cooking and cooling completely, place the braciole and sauce into a freezer-safe container or bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftovers slowly over low heat on the stovetop to prevent the beef from drying out. Adding a splash of broth or water can help maintain the sauce’s luscious texture. Avoid microwaving to keep the rolls tender and the sauce velvety.
FAQs
Can I use a different cut of beef for the braciole?
Yes! While top round is ideal for its thin cut and tenderness, you can also use flank steak or sirloin thinly sliced. Just be sure to pound the meat thinly to get that classic braciole texture and ease in rolling.
Do I have to use red wine in the sauce?
Red wine adds wonderful depth and richness, but if you prefer not to use alcohol, substitute with extra beef broth and a splash of balsamic vinegar to mimic that acidity and flavor complexity.
How thick should I roll the beef slices?
After pounding, aim for about 1/8 to 1/4-inch thickness. This allows the beef to roll easily without tearing and ensures it cooks evenly to tender perfection without becoming tough.
Can I prepare the braciole ahead of time and cook later?
Absolutely! You can assemble and roll the braciole up to a day ahead, keep them refrigerated, then brown and cook the next day. This makes it a fantastic dish for planning ahead without compromising flavor.
What if my sauce tastes too acidic?
Add a pinch of sugar to balance out the acidity from the tomatoes and wine. Sometimes a little sweetness is all you need to round out the sauce perfectly.
Final Thoughts
This Beef Braciole with Tomato and Wine Sauce Recipe is a heartfelt celebration of Italian home cooking that’s both satisfying and impressive. With simple ingredients and straightforward steps, it transforms a humble cut of beef into a dish bursting with layers of rich flavor and comforting warmth. I can’t wait for you to try making it and experience firsthand how this recipe can bring joy to your table and turn ordinary days into special memories.
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Beef Braciole with Tomato and Wine Sauce Recipe
This classic Beef Braciole recipe features tender top round slices stuffed with a flavorful garlic, parsley, and cheese filling, rolled and simmered in a rich tomato and red wine sauce until perfectly tender. Slow-cooked in the oven or stovetop, this Italian dish makes a comforting main course served best over pasta, potatoes, or polenta.
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
Ingredients
Beef Rolls
- 6 thin slices boneless top round (about 2 pounds, sliced 1/8-inch to 1/4-inch thick)
- 12 large cloves garlic (4 minced, 8 sliced)
- 1/2 cup chopped Italian (flat-leaf) parsley (approximately 1 small bunch), plus more for garnish
- 1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
- 2 tablespoons seasoned dry breadcrumbs
- Salt and freshly ground black pepper, to taste
Sauce and Cooking
- 3 tablespoons olive oil
- 2 cups dry red wine
- 2 cups beef broth
- 1 can (28-ounce) crushed tomatoes (preferably good imported Italian brand such as Mutti)
- 2 teaspoons dried Italian seasoning
- 2 tablespoons all-purpose flour
- Pinch sugar (optional, if needed)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow cooking the beef braciole later in the recipe.
- Prepare Beef Slices: Cut each top round slice in half widthwise to yield 12 equal pieces. Place each piece on a cutting board, cover with a zipper-top bag, and gently pound with a meat mallet until 1/4 to 1/8 inch thick for even cooking and tenderness.
- Prepare Garlic: Mince 4 cloves of garlic finely for the filling and slice the remaining 8 cloves for use in the sauce later.
- Make Filling: In a small bowl, combine minced garlic, chopped parsley, shredded Parmesan or Romano cheese, seasoned dry breadcrumbs, salt, and freshly ground black pepper. This mixture adds flavor and texture inside the beef rolls.
- Roll the Beef: Spread the filling evenly onto each beef piece, then roll each into a tight cylinder, tucking in the sides to seal the filling. Secure each roll with toothpicks to keep them intact during cooking.
- Brown the Rolls: Heat olive oil in a Dutch oven or large heavy pot over medium-high heat. Working in batches, place beef rolls seam side down to seal and brown. Brown rolls on all sides, turning occasionally, about 3-4 minutes per side. Transfer browned rolls to a plate.
- Deglaze and Make Sauce: Pour red wine into the pot and bring to a boil, scraping the browned bits from the bottom. Let the wine reduce by boiling for 2-3 minutes until slightly thickened and concentrated.
- Add Liquids and Seasoning: Stir in beef broth, crushed tomatoes, sliced garlic, and dried Italian seasoning. Return all beef rolls to the pot, submerging them in the sauce. Bring the mixture to a gentle simmer.
- Cook the Beef Braciole: Cover the pot with a damp piece of parchment paper or aluminum foil, then the lid. For best tenderness, place the pot in the 325°F oven and cook for 1 1/2 to 2 hours, turning the rolls once after 1 hour. Alternatively, cook covered on the stovetop on low heat for about 1 1/2 hours, or use a slow cooker on high for 3-4 hours, medium for 5-6 hours, or low for 7-8 hours. Near the end, prop the lid slightly to let steam escape.
- Remove Rolls and Keep Warm: Transfer the cooked beef braciole to a platter and tent with foil. Remove all toothpicks to prevent choking hazards.
- Thicken the Sauce: Place the pot back on the stove over low heat. In a separate heat-proof bowl, whisk flour with some hot cooking liquid from the pot to create a smooth slurry. Slowly stir the slurry into the simmering sauce to thicken it, cooking gently until it reaches desired consistency.
- Final Seasoning and Serve: Taste the sauce and add salt, freshly ground pepper, and a pinch of sugar if needed to balance acidity. Pour the rich sauce over the beef rolls on the platter. Garnish with chopped fresh parsley. Serve hot over pasta, potatoes, or polenta with extra grated cheese if desired.
Notes
- For best results, use thinly sliced top round beef; pounding ensures a tender roll.
- Be careful not to overcook to keep the beef tender but not dry.
- The sauce can be adjusted in thickness with the flour slurry; add gradually while simmering.
- Consider serving with crusty bread to soak up the delicious sauce.
- If using a slow cooker, adjust cooking time accordingly to avoid overcooking.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
