Why You’ll Love Beef Braciole (Involtini) Recipe
Beef Braciole is a timeless comfort food favorite. The combination of juicy meat, savory filling, and slow‑cooked sauce creates layers of flavor that make every bite special. It’s perfect for Sunday dinners or any time you want a dish that feels both hearty and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Beef slices (top round, sirloin, or flank steak), pounded thin
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Breadcrumbs
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Grated Parmesan or Romano cheese
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Fresh parsley
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Garlic
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Olive oil
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Salt and pepper
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White or red wine (for deglazing)
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Tomato sauce
Directions
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Prepare the beef: Pound each beef slice thin and season with salt and pepper.
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Make the filling: In a bowl, combine breadcrumbs, cheese, minced garlic, parsley, and a bit of olive oil.
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Fill the meat: Spread a portion of the filling over each beef slice, then roll tightly. Secure each roll with kitchen twine or a toothpick.
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Brown the rolls: Heat olive oil in a large pan over medium‑high heat; sear the braciole on all sides until golden.
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Deglaze: Add wine to the pan and cook 2–3 minutes to reduce slightly.
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Add sauce: Pour in tomato sauce and bring to a gentle simmer.
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Braise: Cover and cook on low heat until the beef is tender, about 1–2 hours depending on method. Some recipes cook around 1 hour 15 minutes while others go up to 2 hours or longer for extra tenderness.
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Serve: Remove twine, slice the braciole, and ladle sauce over the top.
Servings and timing
This recipe typically serves about 6 to 8 people depending on portion size.
Prep time is roughly 25–30 minutes, and total cooking time ranges from 1 hour 15 minutes to 2 hours or more, depending on how tender you want the meat.
Variations
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Cheese-stuffed: Add provolone or mozzarella inside for a melty center.
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With prosciutto: Add a layer of prosciutto or pancetta for deeper flavor.
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Breadcrumb swap: Use panko or herbed breadcrumbs for texture variation.
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Nutty twist: Add crushed pine nuts or walnuts to the filling for crunch.
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Spicy version: Add crushed red pepper flakes to the filling or sauce for heat.
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Herb-focused: Mix in basil or oregano for extra Italian flavor.
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Wine-braised: Use red wine for a richer braising sauce; white wine gives a lighter taste.
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Stuffed with spinach: Include sautéed spinach in the filling for added nutrition.
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Pork version: Use thin pork slices instead of beef for a different take.
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Skillet finish: After baking or braising, broil briefly to brown the top layer.
Storage/Reheating
Store leftover Beef Braciole and sauce in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop covered with sauce until heated through. It can also be frozen for longer storage; thaw before reheating.
FAQs
What is Beef Braciole?
Beef Braciole is an Italian or Italian‑American dish made of thinly sliced beef rolled around a savory filling and braised in tomato sauce until tender.
What cut of beef should I use?
Good options include top round, flank steak, or sirloin — any cut that can be pounded thin and rolled.
Can I make it ahead of time?
Yes. You can assemble the rolls ahead and refrigerate before cooking, or cook it entirely and reheat later.
How do I keep the filling from spilling out?
Adding a slice of prosciutto or sealing the edges as you roll helps keep the filling inside during cooking.
Can Beef Braciole be cooked in the oven?
Yes. After browning, you can transfer to a covered dish and bake at a low temperature until tender.
What sauces go well with it?
A simple tomato sauce works best, but a rich marinara or red wine sauce also complements beautifully.
What should I serve with Braciole?
Serve with pasta, polenta, mashed potatoes, or crusty bread to soak up the sauce.
Can I freeze Braciole?
Yes. Wrap cooled Braciole and sauce tightly and freeze for up to 2–3 months. Thaw in the fridge before reheating.
Is there a vegetarian version?
You can make a vegetarian involtini using grilled eggplant or zucchini as the “wrapper” with a similar filling. No direct classic vegetarian version exists, but it’s a common adaptation.
Why is slow cooking important?
Slow braising breaks down connective tissue, making the meat melt‑in‑your‑mouth tender.
Conclusion
Beef Braciole (Involtini) is a comforting, flavorful dish that brings Italian tradition right to your table. With its tender, savory beef rolls and rich sauce, it’s perfect for family dinners and special occasions alike. Take your time with the slow braise, and you’ll be rewarded with a truly memorable meal.
Beef Braciole (Involtini)
Beef Braciole (Involtini) is a classic Italian dish made of thin beef slices rolled with a savory breadcrumb, cheese, garlic, and herb filling, then slow-braised in a rich tomato sauce until fork-tender. Perfect for hearty family dinners or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 pounds beef slices (top round, sirloin, or flank steak), pounded thin
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan or Romano cheese
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil (plus more for browning)
- Salt and pepper, to taste
- 1/2 cup white or red wine (for deglazing)
- 3 cups tomato sauce
Instructions
- Pound the beef slices thin and season both sides with salt and pepper.
- In a bowl, mix breadcrumbs, grated cheese, minced garlic, parsley, and 2 tablespoons of olive oil to make the filling.
- Spread the filling evenly over each beef slice, then roll tightly and secure with kitchen twine or toothpicks.
- Heat olive oil in a large skillet over medium-high heat and sear the beef rolls on all sides until golden brown.
- Deglaze the pan with wine, scraping up browned bits, and let it reduce for 2–3 minutes.
- Add tomato sauce to the pan, bring to a simmer, then lower the heat.
- Cover and braise the beef rolls on low heat for 1 hour 15 minutes to 2 hours, until tender.
- Remove the braciole, discard twine or toothpicks, slice, and serve with sauce spooned over the top.
Notes
- You can prepare the braciole ahead of time and refrigerate before cooking.
- For extra richness, add a slice of prosciutto inside each roll.
- Slow braising is key to achieving tender beef.
- Serve with pasta, polenta, or mashed potatoes.
- Leftovers keep well in the fridge for 3–4 days or can be frozen up to 3 months.
Nutrition
- Serving Size: 1 beef roll with sauce
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
