Description
Classic Italian Beef Braciole (Involtini) features thinly sliced beef rolled with a flavorful mixture of breadcrumbs, Pecorino Romano cheese, garlic, and parsley, then seared and simmered slowly in a rich tomato sauce. This traditional dish offers tender, juicy beef rolls infused with savory, aromatic flavors perfect for a comforting family meal.
Ingredients
Scale
For the Beef Rolls
- 1.5 pounds beef top round or flank steak, thinly sliced
- 1/2 cup breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for searing
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry red wine (optional)
- 28 ounces canned crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Beef: Lay the thinly sliced beef on a cutting board. If needed, pound the slices to about 1/4-inch thickness using a meat mallet to ensure even rolling and tenderness.
- Make the Filling: In a mixing bowl, combine breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and freshly ground black pepper. Mix well to distribute the flavors evenly.
- Fill the Beef Slices: Place a spoonful of the breadcrumb mixture onto each beef slice and spread it evenly across the surface, leaving edges clear for rolling.
- Roll the Beef: Carefully roll each beef slice tightly into a cylinder, enclosing the filling inside.
- Secure Rolled Beef: Use toothpicks or kitchen twine to secure the beef rolls and prevent them from unrolling while cooking.
- Sear the Beef Rolls: Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and sear them on all sides until they develop a golden-brown crust. Remove the seared rolls from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic to the onions and cook for 1 minute until fragrant.
- Deglaze with Wine (Optional): Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- Add Tomatoes: Stir in the canned crushed tomatoes, season with salt and freshly ground black pepper.
- Simmer with Beef Rolls: Nestle the seared beef rolls back into the skillet with the tomato sauce.
- Cook Gently: Reduce the heat to low, cover the skillet, and simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking and to allow flavors to meld.
- Adjust Sauce Consistency: If the sauce becomes too thick during cooking, add a splash of water to thin it out as needed.
- Remove Securing Toothpicks or Twine: Before serving, carefully remove the toothpicks or kitchen twine from the braciole rolls.
- Serve: Serve the beef braciole hot, topped generously with the rich tomato sauce. Garnish with fresh basil or parsley for a burst of fresh flavor and color.
Notes
- Thinly slicing and pounding the beef ensures tender rolls that cook evenly.
- If red wine is not available, you can omit it; the sauce will still be flavorful.
- Simmering the rolls slowly allows the meat to become tender and absorb the tomato sauce flavors fully.
- Use kitchen twine or toothpicks carefully to avoid any choking hazards—remove all before serving.
- This dish pairs wonderfully with pasta, polenta, or crusty bread to soak up the delicious sauce.
