Beef Braciole With Tomato Sauce (braciole pugliesi)

Beef braciole is a hearty, meaty, delicious Italian dish that will have you hooked to its rich flavors. The dish is a perfect example of home-style Italian food. It is comforting, saucy, rich, and just perfect for any season. 

Beef braciole simmered on tomato sauce in a pan.

Serve it on Sunday family dinners or holiday dinner parties, and you will instantly fall in love with it. It is a pretty straightforward recipe. Here is everything you need to know about this traditional Italian delicacy. 

What are beef braciole?

Beef Braciole is a traditional southern Italian dish that is a perfect for Sunday’s lunch or dinners. Thes dish is made with two main components: the beef roll-ups and a rich tomato sauce.

This dish is said to have its roots in Naples. However, the origin is unclear. That’s because there are several variations all across the country. For instance, the recipe I am sharing with you today is from Puglia, a southern region. While in Rome for example, they’re called involtini.

A close up of beef braciole.

But no matter what recipe you are following, this dish screams flavor. It is a simple recipe that brings out a depth of flavor. Thanks to the meat and the tomatoey sauce, the flavors will wash over you instantly.

How are those involtini made?

The recipe is pretty much straight forward, is simple made with thin beef slices filled with Italian breadcrumbs, parmesan cheese, and parsley. The slices are then rolled up and secured with a toothpick. These beef rolls are then sautéed until they get a nice golden color.

The next main component is the delicious, rich, and tomatoey sauce. This sauce is made with traditional Italian flavors, such as passata, garlic, onion, oregano, and olive oil. Once the sauce is ready, the roll-ups are placed in it and are cooked on low flame for more than an hour or until the juices are absorbed.

Ingredients labeled and displayed on a marble surface.

Variations

Although this recipe is very close to how Beef Braciole is made traditionally, as you move across the region, you will find several variations as well. Some variations include using spinach, raisins, and pine nuts as a filling.

At the same time, others add salami or prosciutto in the filling. Some even add red vine to the sauce to make it rich and bring in complexity of flavor. Whatever the variations you choose, this dish is a classic Italian loved by many. 

How to serve

When you are planning on making Beef Braciole for dinner, note that it will be a delicious two-course meal with the rich flavors of the dish. Here is how it is served traditionally in Italy:

  • Because Italians love their pasta, the first course includes serving pasta tossed in a little Beef Braciole tomato sauce. Orecchiette are the first option, but again, it depends in which region or zone you’re eating those.
  • The next and the main course include serving the beef roll-ups and the remaining sauce with sides of your choice. These sides include:
Braciole served over orecchiette pasta.

In short, you can serve it with any side of your choice. This Italian braciole recipe is rich and flavorsome, and goes well with almost any side dish.

Beef Braciole Recipe (step by step)

Pound the meat with a meat mallet or rolling pin.

Pounding beed with a meat hammer.

Season with salt and pepper both sides then place the slices onto a flat surface.

Seasoning meat slices on a white surface.

Assemble

Sprinkle breadcrumbs, parmigiano cheese and parsley on top of a slice of meat.

Carefully, roll up each slice into a tight roll, then secure with toothpicks the ends to prevent the filling from coming out during cooking.

4 steps showing how to assemble beef slices to make the braciole.

Repeat the step with all beef slices until ingredients are gone and set aside.

Cook

In a large braise pan heat the olive oil over medium heat. Cook the braciole on all sides until nicely browned. Transfer onto a plate, cover and set aside.

Browned braciole on a pan.

In the same pan, using the oil that’s left, add onions and sauté until translucent. Add garlic and sauté for a few seconds.

Onion and garlic sautéed on pan.

Pour in the tomato passata, add 2 cups of hot water (or beef stock), add oregano, season with a little bit of salt and pepper then bring to a boil.

Return braciole to the pan, making sure they’re almost covered by liquid.

The braciole simmering on tomato sauce.

Set the heat to the lowest, cover, and simmer for about 1 hour and 30 minutes, mixing from time to time and adding more water if necessary, until the meat is very tender.

A pan with Italian beef braciole.

Beef Braciole With Tomato Sauce

Beef braciole is a hearty, meaty, delicious Italian dish that will have you hooked to its rich flavors. The dish is a perfect example of home-style Italian food. It is comforting, saucy, rich, and just perfect for any season. 
PREP 15 minutes
COOK 2 hours
TOTAL 2 hours 15 minutes
5 from 1 vote
Print Pin Rate
Servings: 4

Ingredients 

For braciole

  • 1 ½ lbs flank steak or beef top round steak (sliced into approx. 8 portions)
  • 1 cup parmigiano (grated)
  • 1 cup Italian breadcrumbs
  • 4 Tbsp parsley (chopped)
  • 4 Tbsp extra virgin olive oil
  • salt and pepper (to taste)

For the tomato sauce

  • 4 cups tomato passata
  • ½ cup white onion (chopped)
  • 2 garlic cloves
  • 1 Tbsp oregano
  • salt and pepper (to taste)

Instructions

  • Pound the meat with a meat mallet or rolling pin.
  • Season with salt and pepper both sides then place the slices onto a flat surface.
  • Sprinkle breadcrumbs, parmigiano cheese and parsley on top of a slice of meat.
  • Carefully, roll up each slice into a tight roll, then secure with toothpicks the ends to prevent the filling from coming out during cooking. Repeat with all meat slices.
  • In a large braise pan heat the olive oil over medium heat. Cook the braciole on all sides until nicely browned. Transfer onto a plate, cover and set aside.
  • In the same pan, using the oil that’s left, add onions and sauté until translucent. Add garlic and sauté for a few seconds.
  • Pour in the tomato passata, add 2 cups of hot water (or beef stock), add oregano, season with a little bit of salt and pepper then bring to a boil.
  • Return braciole to the pan, making sure they’re almost covered by liquid.
  • Set the heat to the lowest, cover, and simmer for about 1 hour and 30 minutes, mixing from time to time and adding more water if necessary, until the meat is very tender.
Nutrition
Calories: 680kcal | Carbohydrates: 47g | Protein: 54g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 965mg | Potassium: 1843mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1887IU | Vitamin C: 35mg | Calcium: 464mg | Iron: 10mg
Tried this recipe?Don’t forget to tag us on Instagram! @maricruzava.blog

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating