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
Scale
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
