Go Back

Authentic Italian Beef Braciole in Tomato Sauce

Tender flank steak rolled with a savory herb and cheese filling, braised to perfection in a rich Italian tomato sauce. The ultimate Sunday comfort food.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef Rolls
  • 1.5 lbs flank steak or top round, pounded thin
  • 1 cup Italian breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 0.25 cup fresh parsley chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil for binding filling
Tomato Gravy
  • 2 tbsp olive oil for searing
  • 1 small onion diced
  • 0.5 cup red wine Cabernet or Chianti
  • 56 oz crushed tomatoes 2 cans (28oz)
  • 1 sprig fresh basil

Equipment

  • Meat Mallet
  • Kitchen twine
  • Dutch Oven or Large Pot
  • Chef's knife

Method
 

  1. Pound steak slices until 1/4 inch thick. Season with salt and pepper.
  2. Mix breadcrumbs, cheese, parsley, minced garlic, and olive oil to create the filling.
  3. Spread filling on meat, roll tightly, and secure with kitchen twine.
  4. Sear rolls in hot oil in a Dutch oven until browned on all sides. Remove meat.
  5. Sauté onion in the same pot, add garlic/tomato paste, and deglaze with red wine.
  6. Add crushed tomatoes and basil. Return beef to pot. Cover and simmer on low for 1.5 - 2 hours.
  7. Remove twine, slice rolls to show spirals, and serve topped with sauce.

Notes

If the sauce becomes too thick during the long cook time, add a splash of beef broth or water.