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Beef Braciole with Tomato and Wine Sauce Recipe

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3.9 from 81 reviews

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

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow cooking the beef braciole later in the recipe.
  2. 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.
  3. Prepare Garlic: Mince 4 cloves of garlic finely for the filling and slice the remaining 8 cloves for use in the sauce later.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Remove Rolls and Keep Warm: Transfer the cooked beef braciole to a platter and tent with foil. Remove all toothpicks to prevent choking hazards.
  11. 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.
  12. 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.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/beef-braciole-with-tomato-and-wine-sauce-recipe/