If you’re craving a dish that beautifully combines tender beef, savory herbs, and a rich tomato sauce, then you’re in for a treat with this Traditional Italian Beef Braciole (Involtini) al Sugo Recipe. This classic Italian favorite features thin slices of beef rolled around a flavorful breadcrumb and cheese filling, slowly cooked in a luscious al sugo sauce until meltingly tender. It’s the kind of hearty, comforting meal that feels like a warm hug on a plate, perfect for family dinners or special occasions where you want to impress without stress.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering the Traditional Italian Beef Braciole (Involtini) al Sugo Recipe. Each component is simple but plays a vital role in balancing flavors, textures, and that irresistible aroma that fills your kitchen as the dish simmers.
- 1.5 pounds beef top round or flank steak: Thinly sliced to make rolling easier and cooking faster while staying tender.
- 1/2 cup breadcrumbs: Provides a soft, flavorful filling base that absorbs the garlic and herb notes beautifully.
- 1/2 cup grated Pecorino Romano cheese: Adds a salty, umami punch that elevates the filling.
- 2 cloves garlic, minced: Fresh garlic infuses savory depth both in the filling and the sauce.
- 1/4 cup fresh parsley, chopped: Brings a fresh, vibrant flavor to brighten the beef rolls.
- Salt and freshly ground black pepper, to taste: Essential for seasoning both the filling and the sauce.
- Olive oil, for searing: Creates a beautiful crust on the beef and adds richness.
- 2 tablespoons olive oil: Used to sauté onions and garlic, laying the foundation for the sauce.
- 1 small onion, finely chopped: Adds sweetness and body to the al sugo.
- 2 cloves garlic, minced: Further layers the sauce with savory depth.
- 1/4 cup dry red wine (optional): Adds complexity and helps deglaze the pan, enhancing flavor.
- 28 ounces canned crushed tomatoes: Forms the heart of the sauce with rich tomato flavor.
- Fresh basil or parsley, for garnish: Adds a fresh, colorful finishing touch to the dish.
How to Make Traditional Italian Beef Braciole (Involtini) al Sugo Recipe
Step 1: Prepare the Beef Slices
Start by laying your thinly sliced beef on a cutting board. If the slices are uneven or thicker in some spots, gently pound them to about 1/4-inch thickness using a meat mallet. This step ensures the beef rolls will cook evenly and remain tender.
Step 2: Make the Flavorful Filling
In a medium bowl, combine the breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, a pinch of salt, and freshly ground black pepper. This aromatic mixture creates a deliciously seasoned base that complements the beef perfectly.
Step 3: Assemble the Braciole
Place a spoonful of the breadcrumb filling onto each piece of beef and spread it evenly. Then, carefully roll each slice into a tight cylinder, making sure the filling is enclosed inside. To keep them secure, use toothpicks or kitchen twine to fasten the rolls, preventing any filling from escaping during cooking.
Step 4: Sear the Beef Rolls
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the beef rolls and sear them on all sides until they develop a gorgeous golden-brown crust. This step locks in juices and builds layers of flavor. Once browned, transfer them to a plate and set aside.
Step 5: Prepare the Sauce
In the same skillet, add a little more olive oil if needed and sauté the finely chopped onion until it becomes translucent and sweet. Add the minced garlic, cooking for just a minute to avoid burning and to release that inviting aroma. If you like, pour in the dry red wine to deglaze the pan, scraping up all those flavorful browned bits on the bottom. Let it simmer for a couple of minutes to reduce slightly.
Step 6: Simmer the Braciole in Tomato Sauce
Stir in the crushed tomatoes and season the sauce with salt and pepper to taste. Nestle the seared beef rolls back into the skillet, spooning some sauce over them. Reduce the heat to low and cover the pan. Let everything simmer gently for 1.5 to 2 hours, stirring occasionally—this slow cooking makes the beef irresistibly tender and infuses the sauce with rich meaty flavors. If the sauce becomes too thick, add a splash of water to loosen it up.
Step 7: Final Touches Before Serving
Once cooked, carefully remove the toothpicks or twine from the braciole. The beef should be tender and ready to soak up all the delicious sauce before serving hot.
How to Serve Traditional Italian Beef Braciole (Involtini) al Sugo Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled over the top brighten the dish visually and add a fresh, herbaceous aroma that complements the rich sauce. A final dusting of freshly grated Pecorino Romano can also add a lovely salty finish.
Side Dishes
This dish pairs wonderfully with classic Italian sides such as creamy polenta, buttery mashed potatoes, or al dente pasta like spaghetti or pappardelle to soak up all that fabulous tomato sauce. A crisp green salad or roasted seasonal vegetables also help balance the meal.
Creative Ways to Present
For an impressive presentation, arrange the beef rolls neatly on a platter and ladle the sauce over the top, garnished generously with herbs. For individual servings, cut the rolls into bite-sized slices revealing the beautiful filling spirals inside. Serve in rustic bowls to embrace that hearty, home-cooked vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Traditional Italian Beef Braciole (Involtini) al Sugo Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, making for even tastier reheated meals.
Freezing
If you want to save some for later, freeze the cooked braciole and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to preserve the succulent texture and rich flavors.
Reheating
Reheat gently in a covered skillet over low heat or in a microwave, adding a splash of water or broth if necessary to loosen the sauce. Avoid high heat to keep the beef tender and prevent drying out.
FAQs
What cut of beef is best for braciole?
The top round or flank steak is ideal because it’s lean, comes in thin slices perfect for rolling, and becomes tender when cooked slowly in the sauce.
Can I prepare the braciole in advance?
Absolutely! You can assemble the beef rolls a day ahead and keep them refrigerated, then sear and cook them the next day. This can enhance the flavors and save you time.
Is red wine necessary in the sauce?
Red wine adds wonderful depth and complexity but is optional. If you prefer not to use alcohol, you can skip it or substitute with beef broth for a different but still tasty result.
How do I keep the braciole from unrolling during cooking?
Securing each roll tightly with toothpicks or kitchen twine prevents unrolling. Make sure not to overfill the beef slices and roll firmly but gently for best results.
Can I make this recipe gluten-free?
Yes, simply replace the breadcrumbs with gluten-free breadcrumbs or almond meal for a delicious, gluten-free version of this Traditional Italian Beef Braciole (Involtini) al Sugo Recipe.
Final Thoughts
If you’re looking for a dish that brings authentic Italian warmth and flavor to your table, this Traditional Italian Beef Braciole (Involtini) al Sugo Recipe is a fantastic choice. It’s satisfying, impressive, and downright delicious—a true labor of love that’s well worth the time in the kitchen. Give it a try; I promise it will become one of your go-to recipes to share with loved ones again and again.
Print
Traditional Italian Beef Braciole (Involtini) al Sugo 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 traditional Italian dish featuring thinly sliced beef rolled with a savory filling of breadcrumbs, Pecorino Romano cheese, garlic, and parsley. The beef rolls are seared to perfection and then slow-simmered in a rich homemade tomato sauce until tender, resulting in a flavorful, comforting meal perfect for family dinners or special occasions.
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 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: Lay thinly sliced beef on a cutting board. If necessary, pound to 1/4-inch thickness using a meat mallet to ensure even and tender rolls.
- Make the Filling: In a bowl, combine breadcrumbs, grated Pecorino Romano cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well to create the flavorful filling.
- Fill the Beef: Place a spoonful of the breadcrumb mixture onto each slice of beef, spreading evenly over the surface.
- Roll the Beef: Carefully roll the beef slices into tight cylinders enclosing the filling, ensuring the filling stays inside.
- Secure the Rolls: Use toothpicks or kitchen twine to fasten the beef rolls securely, preventing them from unrolling during 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, then remove them from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add olive oil if needed and sauté the finely chopped onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pan: Optionally pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
- Add Tomatoes: Stir in the crushed tomatoes, seasoning the sauce with salt and freshly ground black pepper to taste.
- Simmer the Beef Rolls: Return the seared beef rolls to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover the skillet, and gently simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Adjust Sauce Consistency: If the sauce thickens too much during simmering, add a splash of water to maintain the desired consistency.
- Finish and Serve: Remove the toothpicks or twine from the braciole. Serve the beef rolls hot, generously topped with the rich tomato sauce and garnished with fresh basil or parsley as desired.
Notes
- Pounding the beef thin helps tenderize and makes rolling easier.
- Securing the rolls tightly is important to prevent filling from spilling out during cooking.
- Simmering time can vary; the beef should be tender and sauce thickened but not burnt.
- Red wine is optional but adds a nice depth of flavor to the sauce.
- Use toothpicks or kitchen twine that are heat-safe.
- This dish pairs well with pasta, polenta, or crusty bread to soak up the tomato sauce.
