Sunday Supper

Italian Beef Braciole

Slow-Braised in Tomato Sauce

Thin slices of beef are layered with garlic, parsley, breadcrumbs, Parmigiano-Reggiano and prosciutto, then rolled, tied and slowly simmered until fork tender. The sauce is part of the reward: rich, savory and perfect for pasta.

Italian beef braciole in tomato sauce
↔
Serves8–10 people
◷
PrepAbout 45 min
♨
Cook3½–4 hours
★
Best WithPasta or bread
1 Braciole
3 lb
thinly sliced flank steak
⅔ lb
sliced prosciutto
½ lb
Parmigiano-Reggiano
2 cups
fresh breadcrumbs
5 cloves
garlic
1 bunch
parsley leaves
1 cup
olive oil
3 tbsp
canola oil
—
salt, pepper, twine
2 Sauce
  • 2 cans whole peeled tomatoes, 28 oz each
  • 3 jars Mutti tomato passata, 24.5 oz each
  • 10 whole garlic cloves
  • 1 cup dry red wine
  • Salt and pepper to taste

Why it works

The long braise makes the beef tender while the browned bits, wine and tomato sauce build deep Sunday-sauce flavor.
Ingredients for Italian beef braciole

Simple ingredients, layered carefully: beef, herbs, breadcrumbs, cheese and prosciutto.

Build
  1. Pound each slice of flank steak between plastic until evenly thin.
  2. Blend garlic, parsley and olive oil into a smooth paste.
  3. Season the beef lightly with salt and pepper.
  4. Spread a thin layer of garlic-parsley paste over the meat.
  5. Add breadcrumbs, Parmigiano-Reggiano and prosciutto.
Roll & Brown
  1. Roll tightly from the narrow end.
  2. Tie with butcher’s twine, about 1 inch between loops.
  3. Heat a Dutch oven over medium-high heat with canola oil.
  4. Brown the braciole in batches on all sides. Do not crowd the pot.
  5. Remove the browned rolls and set aside.
Braise
  1. Lower heat and deglaze the pot with red wine.
  2. Scrape up all the browned bits with a wooden spoon.
  3. Add whole tomatoes, passata and whole garlic cloves.
  4. Return braciole to the sauce and bring to a gentle simmer.
  5. Cook 3½–4 hours, stirring occasionally, until fork tender.
Assembling beef braciole

Spread the paste thinly so the filling seasons the meat without making the roll bulky.

Prosciutto layered on braciole

Prosciutto adds savory depth and helps the filling feel rich without being heavy.

Braciole tied with butcher’s twine

Twine keeps the braciole secure through browning, simmering and stirring.

Paul’s
Notes
↯Don’t Overfill

A modest amount of filling makes a tighter roll that stays together during the long braise.

🔥Brown in Batches

Crowding traps moisture. The braciole will steam and turn gray instead of developing flavor.

✕No Aluminum

Tomato sauce can react with aluminum and create a metallic taste. Use stainless or enameled cookware.

↺Make Ahead

This dish is even better the next day, and it freezes beautifully in the sauce.

Common Mistakes

No. 1Skipping the browning step. That crust seasons the whole pot.
No. 2Boiling the sauce hard. Keep it at a gentle simmer.
No. 3Cutting too soon. Rest briefly, then remove twine and slice.

Serving

Serve whole with crusty bread, or slice into thick rounds and spoon over pasta with plenty of the tomato sauce.
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Full recipe
cooking.allpaul.com
cooking@allpaul.com
Plainfield, Illinois