Description
Traditional Italian Beef Braciole (Involtini) features thinly sliced beef rolled with a flavorful breadcrumb, cheese, and herb filling, then seared and slow-simmered in a rich tomato sauce. This classic dish is perfect for a cozy family dinner, offering tender, savory rolls infused with aromatic herbs and a robust sugo.
Ingredients
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
Tomato 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 slices: Lay thinly sliced beef on a cutting board. If necessary, pound them to about 1/4-inch thickness using a meat mallet to ensure even cooking and tenderness.
- Make the filling: In a bowl, combine breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and freshly ground black pepper. Mix well to create the flavorful stuffing.
- Fill the beef slices: Place a spoonful of the breadcrumb mixture onto each beef slice and spread it evenly across the surface.
- Roll the beef: Carefully roll each slice tightly into a cylinder shape, enclosing the filling inside to form the braciole.
- Secure the rolls: Use toothpicks or kitchen twine to tie the beef rolls, ensuring they hold their shape while cooking.
- Sear the beef rolls: Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and sear on all sides until they are nicely browned. Remove the rolls and set them aside.
- Sauté aromatics: In the same skillet, add chopped onion and sauté until translucent and soft. Add minced garlic and cook for an additional minute to release its aroma.
- Deglaze the pan: Pour in the red wine (if using) to deglaze, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce slightly for about 2 minutes.
- Add tomatoes and season: Stir in the crushed tomatoes. Season with salt and freshly ground black pepper to taste, mixing well to combine.
- Simmer the braciole: Return the seared beef rolls to the skillet, nestling them gently into the tomato sauce. Reduce the heat to low, cover the skillet, and let it simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
- Adjust sauce consistency: If the sauce becomes too thick at any point, add a splash of water to maintain a nice, saucy texture.
- Remove securing ties: Once cooked and tender, remove the toothpicks or kitchen twine carefully from the beef rolls.
- Serve: Plate the braciole hot, topped generously with the rich tomato sauce. Garnish with fresh basil or parsley for a burst of color and flavor.
Notes
- For best results, use thinly sliced top round or flank steak; pounding ensures tenderness.
- Red wine is optional but adds depth to the sauce; substitute with beef broth if preferred.
- Simmering low and slow is key to tender, flavorful braciole.
- Remove toothpicks or twine before serving to avoid choking hazards.
- Leftover braciole pairs well with pasta or creamy polenta.
