If you have ever wanted to bring authentic Italian comfort into your home kitchen, this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe is going to become your new favorite. Tender thin slices of beef rolled with a flavorful mixture of Pecorino Romano, breadcrumbs, garlic, and fresh herbs, then simmered patiently in a rich homemade tomato sauce until meltingly tender — it is the kind of meal that fills your kitchen with irresistible aromas and your heart with warmth. This classic dish captures the essence of Italian home cooking and offers a spectacular way to enjoy beef with layers of vibrant, comforting flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe is simple yet essential, combining to create a harmony of taste, texture, and inviting color. These straightforward pantry staples transform into a mouthwatering feast with just a bit of love and patience.
- 1.5 pounds beef top round or flank steak, thinly sliced: Tender but lean cuts perfect for rolling and slow cooking.
- 1/2 cup breadcrumbs: Adds that wonderful texture to the filling and helps bind the flavors together.
- 1/2 cup grated Pecorino Romano cheese: Gives a salty, sharp depth that pairs beautifully with the beef and herbs.
- 2 cloves garlic, minced: Offers an aromatic kick that infuses both the filling and the sauce.
- 1/4 cup fresh parsley, chopped: Provides freshness and a lovely green color that brightens the filling.
- Salt and freshly ground black pepper, to taste: Essential for enhancing all the natural flavors.
- Olive oil, for searing and sauce: Adds richness and helps create a beautifully caramelized crust on the beef.
- 2 tablespoons olive oil: Used in the sauce to sauté onions and garlic perfectly.
- 1 small onion, finely chopped: Builds a savory base for the luscious tomato sauce.
- 1/4 cup dry red wine (optional): Adds depth and complexity to the sauce (feel free to skip if you prefer).
- 28 ounces canned crushed tomatoes: The heart of the sauce, bringing acidity and sweetness that balances the rich beef.
- Fresh basil or parsley, for garnish: Adds a final burst of color and herbaceous aroma when serving.
How to Make Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe
Step 1: Prepare the Beef and Filling
Begin by laying out the thin slices of beef on your cutting board. If they’re a bit thick, gently pound them down to about 1/4-inch thickness using a meat mallet. This ensures they roll easily and cook evenly. In a separate bowl, mix together the breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, along with a pinch of salt and freshly ground pepper. This mixture forms the flavorful heart of your braciole, marrying cheesy saltiness with herbs and a hint of garlic.
Step 2: Roll and Secure
Spoon a generous amount of the breadcrumb filling onto each slice of beef, spreading it out evenly but leaving a small border at the edges. Roll the beef tightly into cylinders, making sure the filling stays inside. Secure each roll with toothpicks or kitchen twine so they won’t unroll during cooking. This step feels a bit like wrapping a small treasure, and the tight roll guarantees that every bite is stuffed with flavor.
Step 3: Sear the Braciole
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the beef rolls and sear them on all sides until they develop a beautiful browned crust. This caramelization adds layers of flavor you won’t want to miss. Once browned, remove the rolls and set them aside. Don’t worry—the slow simmer in tomato sauce will take care of tenderizing them perfectly.
Step 4: Create the Tomato Sauce Base
Using the same skillet, sauté the finely chopped onion over medium heat until translucent and fragrant. Add the minced garlic and cook just for about a minute more, being careful not to burn it. If you are using red wine, pour it in now to deglaze the pan, scraping up the yummy browned bits stuck to the bottom. Let it simmer for a couple of minutes, allowing the wine to reduce slightly. Then, stir in the crushed tomatoes and season with salt and pepper. You are building a deeply flavorful, comforting sauce that will hug those beef rolls perfectly.
Step 5: Simmer Gently Until Tender
Return the seared beef rolls to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover, and let everything simmer slowly for about 1.5 to 2 hours. This is where magic happens as the beef becomes tender and soaks up the rich tomato flavors. Remember to stir occasionally and add a splash of water if the sauce gets too thick. Once done, remove the toothpicks or twine carefully before serving.
How to Serve Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe
Garnishes
Fresh herbs like basil or parsley are fantastic garnishes for this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe. They add a pop of vibrant color and refreshing aroma that brightens the rich, slow-cooked beef and tomato sauce. Sprinkle a handful just before serving to elevate the dish visually and flavor-wise.
Side Dishes
This dish pairs beautifully with simple sides that soak up the luscious tomato sauce. Creamy polenta, buttered pasta, or even garlic mashed potatoes make ideal companions that complement the rich, savory flavors. A crisp green salad or sautéed seasonal vegetables can add balance and freshness to round out the meal perfectly.
Creative Ways to Present
For a festive family dinner, slice the braciole rolls crosswise to reveal the beautiful spiral of filling inside before plating. Arrange the slices over a bed of pasta or polenta with a spoonful of tomato sauce drizzled on top. For a rustic touch, serve in individual shallow bowls, encouraging everyone to dig in and enjoy the heartwarming experience of this traditional dish.
Make Ahead and Storage
Storing Leftovers
Leftover braciole in tomato sauce tastes even better the next day as the flavors continue to meld. Store them in an airtight container in the refrigerator and keep for up to 3 days. When ready to enjoy again, gently reheat on the stove over low heat until warmed through, stirring occasionally.
Freezing
If you want to save some for a future meal, this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe freezes wonderfully. Freeze fully cooled braciole in sauce in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain the tender texture and fresh flavors.
Reheating
Reheat braciole gently on the stovetop over low heat to avoid drying out the beef. Cover the pan to retain moisture and stir occasionally, adding a splash of water or broth if the sauce has thickened too much. You can also reheat portions in the microwave, but low and slow is key to keeping the beef succulent.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While top round or flank steak are traditional for their tenderness and thin slicing, you can experiment with other cuts like eye of round or sirloin. Just be sure to slice thinly and pound as needed for easy rolling and tenderness.
Is it necessary to secure the braciole with toothpicks or twine?
Yes, securing the rolls prevents them from unrolling during cooking. Toothpicks work well for smaller appetites, while kitchen twine provides added security for larger rolls. Just remember to remove them before serving.
Can I skip the red wine in the sauce?
Definitely, the red wine is optional and used to enrich the sauce’s complexity. If you prefer not to use alcohol, simply omit it and add a bit more broth or water to maintain the sauce’s volume and flavor.
How do I know when the braciole is done cooking?
The beef should be fork-tender and infused with the flavors of the sauce after simmering for 1.5 to 2 hours. The sauce will thicken slightly, and the beef rolls will feel soft when you gently press them with a fork.
Can I make the filling in advance?
Yes, preparing the breadcrumb and cheese filling ahead of time is a great time saver. Store it covered in the refrigerator for up to one day before assembling the braciole rolls.
Final Thoughts
There is something truly special about making this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe that transports you to an Italian kitchen filled with love and tradition. The slow-cooked tenderness of the beef paired with the vibrant tomato sauce and savory filling brings incredible comfort to any table. I encourage you to try this recipe soon; once you do, it will surely become a treasured favorite in your family’s recipe collection.
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Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Beef Braciole (Involtini) is a classic Italian dish featuring thinly sliced beef rolled around a savory mixture of breadcrumbs, Pecorino Romano cheese, garlic, and parsley. The rolls are seared until browned, then simmered slowly in a rich tomato sauce infused with onions, garlic, and optionally red wine, resulting in tender, flavorful beef bundles perfect for a comforting meal.
Ingredients
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 Beef: Lay thinly sliced beef on a cutting board and pound to 1/4-inch thickness using a meat mallet if necessary to ensure evenness for rolling.
- Make Filling: In a bowl, combine breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and black pepper; mix well.
- Assemble Rolls: Place a spoonful of the filling onto each beef slice and spread evenly to cover.
- Roll Beef: Roll the beef slices tightly into cylinders, enclosing the filling securely.
- Secure Rolls: Use toothpicks or kitchen twine to secure the rolls to prevent them from unrolling during cooking.
- Sear Rolls: Heat olive oil in a large skillet over medium-high heat, then add the beef rolls and sear on all sides until they are browned; remove and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and cook until translucent. Then add minced garlic and cook for 1 minute until fragrant.
- Deglaze Pan: (Optional) Pour in red wine to deglaze the pan, scraping up browned bits from the bottom, and simmer for 2 minutes.
- Add Tomatoes: Stir in crushed tomatoes and season the sauce with salt and freshly ground black pepper to taste.
- Simmer Rolls: Return the seared beef rolls to the skillet, nestling them into the tomato sauce. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally. Add a splash of water if the sauce thickens too much.
- Remove Securing: Once cooked through and tender, carefully remove toothpicks or twine from the braciole.
- Serve: Serve the beef braciole hot, topped with the rich tomato sauce and garnished with fresh basil or parsley if desired.
Notes
- Use thin slices of beef like top round or flank steak for easier rolling and tender texture.
- If you prefer a milder cheese, Parmesan can substitute Pecorino Romano.
- Simmering time can vary depending on beef thickness; cook until meat is tender and sauce is flavorful.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or omit them.
- Red wine adds depth to the sauce but can be omitted for a non-alcoholic version.
- Ensure to secure rolls tightly to avoid unrolling during cooking.
