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
Scale
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
