Italian Stuffed Beef Roll

Braciole Masterclass – The Ultimate Italian Stuffed Beef Roll

The Art of Perfect Braciole

What Makes Authentic Braciole?

Braciole (brah-ZHOLE) is a classic Italian dish featuring thinly pounded beef rolled around a savory filling, slowly simmered in tomato sauce until fork-tender. This isn’t just another meat dish – it’s a culinary heirloom that transforms humble ingredients into something extraordinary.

Why This Recipe Stands Out

✔ Traditional Preparation – Uses flank steak or top round for authentic texture
✔ Flavor Bomb Filling – Breadcrumbs, cheeses, herbs, and cured meats
✔ Slow-Simmered Perfection – 2+ hours in tomato sauce for maximum tenderness
✔ Versatile Serving Options – Standalone or with pasta

Key Components Explained

1. The Meat:

Flank steak or top round (about 1.5 lbs)
Pounded to 1/4″ thickness
Cut with the grain for proper texture

2. The Filling:

Breadcrumbs (soaked in milk)
Pecorino Romano & Parmesan
Prosciutto or capicola
Pine nuts & raisins (traditional Sicilian touch)
Fresh parsley & garlic

3. The Sauce:

San Marzano tomatoes
Onion, garlic, basil
Red wine for depth

Step-by-Step Master Technique

1. Preparing the Meat:

Butterfly cut if needed
Pound between plastic wrap
Season both sides

2. Building the Roll:

Layer filling ingredients
Leave 1″ border
Roll tightly against the grain
Secure with twine at 1″ intervals

3. Searing & Simmering:

Brown all sides in olive oil
Deglaze with wine
Simmer covered in sauce 2-2.5 hours

Pro Tips for Success

Butcher Trick: Ask for “braciole cut” when purchasing meat
Texture Control: Remove twine before slicing after resting
Sauce Enhancement: Skim fat, then blend for smoother texture
Make Ahead: Tastes even better next day

Serving Suggestions

Over pappardelle or rigatoni
With crusty bread for dipping
Accompanied by roasted vegetables
Garnished with fresh basil

Nutrition Facts (Per Serving)

| Calories | 420 |
| Protein | 38g |
| Carbs | 12g |
| Fat | 22g |

Part 2: Classic Braciole Recipe

Description

This authentic Italian beef roll simmered in rich tomato sauce will transport you straight to Nonna’s kitchen.

Time

Prep: 30 min
Cook: 2.5 hours
Total: 3 hours
Servings: 6

Ingredients

For the Braciole:

1.5 lb flank steak, pounded thin
1/2 cup breadcrumbs
1/4 cup milk
1/4 cup each Pecorino & Parmesan
2 oz prosciutto, chopped
2 tbsp pine nuts
2 tbsp raisins
3 garlic cloves, minced
1/4 cup parsley, chopped
Salt & pepper

For the Sauce:

28 oz San Marzano tomatoes
1/2 cup red wine
1 onion, diced
3 garlic cloves
1/4 cup basil
2 tbsp olive oil

Instructions

Prep Meat: Pound steak to 1/4″ thickness, season
Make Filling: Mix breadcrumbs with milk, then add remaining filling ingredients
Assemble: Spread filling, roll tightly, tie with twine
Sear: Brown rolls in olive oil on all sides
Make Sauce: Sauté onion/garlic, add tomatoes/wine, season
Simmer: Add braciole, cover, simmer 2-2.5 hours
Serve: Remove twine, slice, spoon over sauce

Chef’s Notes

✔ Wine Pairing: Chianti or Sangiovese
✔ Leftovers: Makes incredible sandwiches
✔ Freezing: Stores well up to 3 months