If you’re searching for a meal that tastes like a loving Sunday spent in an Italian kitchen, look no further than Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo. Tender rolls of beef wrapped around savory breadcrumbs, prosciutto, herbs, and cheese, all bathed in luscious tomato wine sauce—this is comfort food at its finest. It’s a classic that bridges generations, and every step will fill your kitchen with that unmistakable aroma of something special simmering away.
Ingredients You’ll Need
The beauty of Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo lies in the simple yet hearty ingredients, each one adding its own flair. This isn’t just dinner; it’s a celebration of taste and tradition, with every item playing a crucial role in flavor, tenderness, or a punch of color.
- Beef Top Round or Flank Steak: Choose slices pounded thin for maximum tenderness and easy rolling.
- Italian Seasoned Breadcrumbs: These add texture and infuse the rolls with classic Italian seasoning.
- Grated Parmesan Cheese: Brings a nutty, salty balance to the filling.
- Fresh Parsley: Sprinkled in for a lift of freshness and color.
- Garlic: Essential for that beloved Italian aroma and a savory punch.
- Prosciutto: Just a slice in each roll creates a beautiful, deep flavor inside the braciole.
- Salt & Black Pepper: Simple seasonings that elevate the other ingredients.
- Kitchen Twine or Toothpicks: Necessary for securing your delicious little bundles.
- Olive Oil: Helps brown the beef and enriches the sauce’s base.
- Onion: A sweet, aromatic base for the sauce.
- Red Pepper Flakes (optional): Adds a subtle, spicy kick if you like a bit of heat.
- Crushed Tomatoes: Foundation of the tangy, robust sugo (sauce).
- Dry Red Wine: Boosts the sauce with rich color and depth.
- Dried Oregano: A staple in Italian sauces for that herbal note.
- Salt and Pepper (for the sauce): Adjust to your taste all along the way.
- Fresh Basil (optional): A sprinkle at the end for brightness and a pop of green.
How to Make Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo
Step 1: Prepare the Beef and Filling
Lay your thin-cut beef slices out flat on the cutting board, patting them dry so the seasoning sticks. Lightly season each side with salt and pepper, which really helps the natural beef flavor shine. In a bowl, mix together the breadcrumbs, grated Parmesan, parsley, and minced garlic. This is the aromatic mix that’s going to flavor every bite of your handmade braciole!
Step 2: Assemble the Braciole Rolls
Sprinkle the breadcrumb mixture evenly over each beef slice, getting right to the edges for maximum flavor. Top each with a slice of prosciutto—don’t worry if it overlaps a little. Starting at the short end of each piece, roll them up snugly so all that goodness stays inside, then secure with kitchen twine or toothpicks. It’s a little like wrapping a present… only much tastier!
Step 3: Brown the Braciole
In a big Dutch oven or heavy skillet, heat olive oil over medium heat. Brown the beef rolls on every side until they have a gorgeous golden crust, about 5–7 minutes in total. Not only does this step lock in the juices but it also leaves behind flavorful browned bits for your sauce.
Step 4: Build the Sauce
In the same pan (don’t lose any flavor!), add the chopped onion and cook until translucent—let it get soft and sweet. Add minced garlic and a pinch of red pepper flakes if you’d like a bit of heat, sautéing just until fragrant. Pour in the crushed tomatoes, red wine, dried oregano, and season with salt and pepper. Stir and bring your sauce to a gentle simmer; it’s going to meld beautifully with your meaty rolls.
Step 5: Simmer Everything Together
Gently nestle the browned braciole into the simmering sauce. Cover and let everything cook low and slow for about 1 1/2 to 2 hours, turning the rolls once or twice. This cozy braise will make the beef incredibly tender and infuse the sauce with all those savory, herby juices.
Step 6: Serve and Enjoy!
Carefully lift out the braciole, remove the toothpicks or twine, and serve each roll smothered with the rich tomato sauce. A sprinkle of fresh basil on top is divine if you have it. Each bite captures the essence of Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo—homey, hearty, and utterly satisfying.
How to Serve Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo
Garnishes
Top each roll with a generous ladle of the tomato-wine sauce, then scatter with torn fresh basil or a little extra grated Parmesan. A drizzle of bright extra-virgin olive oil or a sprinkle of finely chopped parsley adds an elegant finish—the kind that makes your table feel truly Italian.
Side Dishes
This classic is perfect beside pasta (like rigatoni or pappardelle), creamy polenta, or even a slice of rustic country bread to mop up the sauce. Roasted or sautéed greens make for a lively, colorful contrast, and always round things out beautifully.
Creative Ways to Present
For a family-style feast, arrange the Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo rolls snugly in a large platter, bathed in their sauce. Want to impress guests? Slice each roll into pinwheels for a pretty, party-worthy presentation with spirals of filling on display. Leftovers? Tuck slices into toasted ciabatta with some sauce for a next-level Italian sandwich.
Make Ahead and Storage
Storing Leftovers
Any leftover braciole can be cooled and stored in an airtight container in the fridge. The flavors actually meld even more overnight, making your next-day meal absolutely craveable. Aim to enjoy within 3 days for the best texture and taste.
Freezing
Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo freezes beautifully. Cool the rolls completely, wrap individually, and store with their sauce in freezer-safe containers or bags. They’ll keep well for up to 2 months—perfect for saving a taste of Italy for a rainy day!
Reheating
To reheat, gently simmer the braciole in their sauce over low heat until warmed through, about 15–20 minutes. This keeps them moist and melts the flavors back together. Alternatively, microwave single servings in a covered dish for a quicker fix—just don’t overheat or the beef may dry out.
FAQs
Can I make Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo in advance?
Absolutely! You can roll and assemble the braciole a day ahead. Simply cover and refrigerate overnight, then proceed with browning and braising when you’re ready to cook. It makes entertaining a breeze and even enhances the flavors.
What kind of beef is best for braciole?
Classic Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo calls for thinly sliced top round or flank steak. The key is that the beef be pounded nice and thin, so it rolls easily and becomes ultra-tender once braised.
Can I substitute the prosciutto?
If you don’t have prosciutto, feel free to use thinly sliced ham or even pancetta. Each brings its own rich flavor to the filling, and it’s always fun to try your own twist!
Is there a wine substitute for the sauce?
For a non-alcoholic option, you can swap the red wine for beef broth with a splash of balsamic vinegar or red wine vinegar. You’ll still get those deep, savory notes that make the sauce irresistible.
How do I keep the rolls from unraveling?
Make sure you roll the beef tightly and secure it well with twine or toothpicks. If you’re unsure, use both! Just remember to remove anything inedible before serving the finished Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo.
Final Thoughts
There’s something undeniably special about gathering loved ones around the table for Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo. It’s a dish that rewards every minute you put into it, filling your home with warmth, tradition, and plenty of flavor. Don’t wait for a holiday—try this recipe soon and discover a true Italian classic everyone will remember!
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Beef Braciole (Involtini) – Traditional Italian Braciole al Sugo Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Beef Braciole recipe, also known as Involtini, features thin-sliced beef rolls filled with a savory mixture of breadcrumbs, Parmesan, parsley, and prosciutto, simmered in a rich tomato sauce. A traditional Italian dish that is hearty and flavorful.
Ingredients
For the beef rolls:
- 1 1/2 pounds thin-sliced beef top round or flank steak, pounded to 1/4-inch thickness
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 4 slices prosciutto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Kitchen twine or toothpicks for securing
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Lay the beef slices flat: Season with salt and pepper. Combine breadcrumbs, Parmesan, parsley, and garlic. Spread mixture on each beef slice and top with prosciutto.
- Roll up the beef: Secure with twine or toothpicks.
- Brown the beef: Sear in olive oil. Set aside.
- Make the sauce: Sauté onion, garlic, add red pepper flakes, tomatoes, wine, oregano, salt, and pepper. Simmer.
- Simmer: Return beef to the pan, cover, and simmer for 1 1/2 to 2 hours.
- Serve: Remove twine, top with sauce and basil.
Notes
- Serve with pasta, polenta, or bread.
- Prepare ahead and refrigerate overnight.
Nutrition
- Serving Size: 1 braciole roll with sauce
- Calories: 430
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 100mg
