If you’re craving a real taste of Italy’s comforting, hearty home cooking, ) – Traditional Italian Braciole al Sugo is the answer. Imagine tender beef rolls, stuffed to bursting with cheesy, herby breadcrumbs and pine nuts, slowly simmered in a fragrant tomato sauce until melt-in-your-mouth perfect. This isn’t just food—it’s the warm, welcoming embrace of an Italian Sunday supper, where every bite tells a story. Whether you’re making it for family, friends, or just to treat yourself, this classic dish is the kind you’ll want to come back to again and again.
Ingredients You’ll Need
You don’t need a lengthy list or fancy items for ) – Traditional Italian Braciole al Sugo—just a handful of quality ingredients that work in harmony to create layers of flavor and tenderness. Each component plays a key role, from the nutty cheeses to the rich beef and the bright punch of tomatoes.
- Thinly sliced beef (1 ½ pounds, top round or flank steak, ¼-inch thick): The canvas for your braciole, providing that fork-tender, meaty bite.
- Italian-style breadcrumbs (½ cup): Give your filling a soft, cohesive texture that soaks up every bit of flavor.
- Pecorino Romano cheese (¼ cup, grated): Adds a salty, sharp kick that lifts the stuffing.
- Parmesan cheese (¼ cup, grated): For nutty richness and a touch of creaminess.
- Fresh parsley (2 tablespoons, chopped): Brightens up the filling with garden-fresh flavor.
- Garlic (2 cloves, minced, plus 2 more for sauce): Essential for deep, savory aroma in both filling and sauce.
- Pine nuts (¼ cup, optional): Offer buttery crunch and a speck of Old-World luxury.
- Raisins (¼ cup, optional): For a subtle sweetness that balances the savory elements.
- Salt and pepper (to taste): The simplest essentials to wake up every flavor.
- Olive oil (2 tablespoons): Lends silkiness to the sear and sauce.
- Large onion (1, chopped): Forms the aromatic backbone of the sugo (tomato sauce).
- Dry red wine (½ cup): Infuses the sauce with rich, complex undertones.
- Crushed tomatoes (1 can, 28 ounces): The heart of your sugo, giving body and tang.
- Tomato paste (1 tablespoon): Deepens the sauce’s color and intensity.
- Dried oregano (1 teaspoon): For quintessential Italian herb flavor.
- Bay leaf (1): Adds subtle, earthy complexity to the sauce.
- Kitchen twine or toothpicks: Essential for keeping those beautiful beef rolls snug and intact as they cook.
How to Make ) – Traditional Italian Braciole al Sugo
Step 1: Prepare and Pound the Beef
Lay your thin beef slices flat on a clean surface and, if they’re not quite even, give them a gentle pounding with a meat mallet. This not only ensures each piece will cook evenly, but also makes the beef extra tender—the perfect base for your ) – Traditional Italian Braciole al Sugo rolls.
Step 2: Mix the Filling
In a bowl, combine the Italian-style breadcrumbs, grated Pecorino Romano and Parmesan cheeses, chopped fresh parsley, minced garlic, and (if you’re feeling traditional) those buttery pine nuts and sweet raisins. Season the mixture with a spark of salt and pepper. This aromatic, colorful filling will pack the beef with flavor in every bite.
Step 3: Fill and Roll the Beef
Spoon a generous line of filling onto the shortest end of each beef slice. Roll up the beef tightly around the stuffing, then secure each roll with kitchen twine or a sturdy toothpick to keep everything together during cooking. You’ll wind up with tidy packages ready for their flavor-packed journey.
Step 4: Sear the Braciole
Heat the olive oil in a large skillet or Dutch oven over medium heat. Carefully add the beef rolls and brown them on all sides. This crucial step locks in juices and lays down a savory, caramelized foundation for the sauce that’s to come.
Step 5: Get the Sauce Started
Once the braciole are nicely browned, set them aside for a moment. In the same pot, add the chopped onion and let it sauté until soft and golden. Toss in the extra minced garlic, letting it bloom for just a minute before moving to the next flavor step.
Step 6: Deglaze and Add Tomatoes
Pour the dry red wine into the pan, scraping up all those delicious browned bits at the bottom—every speck is pure flavor for your ) – Traditional Italian Braciole al Sugo. Then, stir in the crushed tomatoes, tomato paste, dried oregano, and a bay leaf for an irresistible, earthy aroma.
Step 7: Braise and Simmer
Return the beef rolls gently to the sauce, nestling them so they’re mostly submerged. Cover the pot, reduce the heat, and let everything simmer low and slow for 1.5 to 2 hours. This is where the magic happens—your braciole will turn meltingly tender and the sugo becomes a silky, robust sauce.
Step 8: Serve
Fish out the bay leaf, remove the kitchen twine or toothpicks, and plate the braciole with plenty of sauce spooned over top. Get ready to dig into a ) – Traditional Italian Braciole al Sugo that tastes straight from nonna’s kitchen!
How to Serve ) – Traditional Italian Braciole al Sugo
Garnishes
For a flourish, sprinkle more grated Pecorino or Parmesan over the top as soon as you plate your braciole. A shower of chopped parsley adds a pop of color and freshness, instantly brightening the dish and making ) – Traditional Italian Braciole al Sugo even more inviting.
Side Dishes
Nothing beats classic pairings like creamy polenta, pillowy mashed potatoes, or a tangle of al dente pasta to catch all that luscious sugo. Add a simple green salad drizzled with olive oil and vinegar for balance—it’s the ultimate Italian feast.
Creative Ways to Present
Try slicing the braciole into pinwheels before serving for a wow-worthy presentation at dinner parties, or serve individual rolls family-style on a big platter. For a modern touch, nestle the braciole atop garlic-rubbed crostini with a drizzle of sauce for rustic appetizers. However you plate it, ) – Traditional Italian Braciole al Sugo is always a showstopper.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then place them in an airtight container with the sauce. Stored this way in the fridge, ) – Traditional Italian Braciole al Sugo will stay fresh and tender for up to three days, making it perfect for next-day lunches or another round of hearty dinners.
Freezing
If you want to stash some away for later, arrange the cooled braciole and sauce in a freezer-safe container. ) – Traditional Italian Braciole al Sugo freezes like a dream for up to three months—just thaw overnight in the fridge before reheating.
Reheating
Gently warm leftovers in a saucepan over low heat, adding a splash of water if the sauce seems too thick. Warmed slowly, the beef will stay moist and succulent, reviving the full glory of your ) – Traditional Italian Braciole al Sugo without a hitch.
FAQs
Can I make ) – Traditional Italian Braciole al Sugo ahead of time?
Absolutely! This is a fantastic dish to prepare a day in advance, as the flavors deepen beautifully overnight. Just reheat gently and you’re ready to serve an even richer meal.
What cut of beef works best for ) – Traditional Italian Braciole al Sugo?
Top round or flank steak sliced thin are the traditional choices—both become meltingly tender after the slow braise. If you can’t find either, any lean, thin-cut beef will do in a pinch.
Is it okay to leave out the pine nuts and raisins?
Yes! Pine nuts and raisins are totally optional. They add a sweet-savory note that’s traditional in some regions, but the braciole are still delicious and authentic without them.
Can I use gluten-free breadcrumbs in this recipe?
Definitely. Swap in your favorite gluten-free breadcrumbs and everything else stays the same. You won’t lose any of the classic taste or texture.
How do I prevent the beef rolls from unraveling during cooking?
Make sure to roll the beef snugly around the filling, then secure each piece with kitchen twine or a sturdy toothpick. Take care when browning and simmering, and your ) – Traditional Italian Braciole al Sugo will hold together beautifully.
Final Thoughts
If you’re looking for a meal that delivers pure Italian comfort and old-world flavor, don’t hesitate to try ) – Traditional Italian Braciole al Sugo. Gather your ingredients, pour a glass of wine, and get ready to create a masterpiece that will become a cherished part of your own kitchen traditions!
Print
) – Traditional Italian Braciole al Sugo Recipe
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic Italian recipe for Beef Braciole (Involtini) featuring thinly sliced beef rolled with a flavorful filling, simmered in a rich tomato sauce until tender. This traditional dish is perfect for a comforting and satisfying meal.
Ingredients
Beef Rolls:
- 1 ½ pounds thinly sliced beef top round or flank steak, ¼-inch thick
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Pecorino Romano cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- ¼ cup pine nuts (optional)
- ¼ cup raisins (optional)
- Salt and pepper to taste
Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- ½ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- Kitchen twine or toothpicks for securing
Instructions
- Prepare Beef Rolls: Pound beef slices to even thickness. Combine breadcrumbs, cheeses, parsley, garlic, pine nuts, raisins, salt, and pepper. Fill each beef slice, roll tightly, and secure.
- Sear Beef Rolls: Brown rolls in olive oil. Set aside.
- Make Sauce: Sauté onion, garlic. Deglaze with wine, add tomatoes, paste, oregano, bay leaf. Return beef to sauce, simmer covered.
- Serve: Remove twine or toothpicks before serving.
Notes
- Pine nuts and raisins can be omitted for a simpler taste.
- Serve over pasta or polenta for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 braciole roll with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
