Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe

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If you’ve ever dreamed of savoring the heart and soul of Italian home cooking, this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe is your golden ticket. Tender beef rolls stuffed with a savory, cheesy breadcrumb mixture, gently simmered in a vibrant tomato sauce, create layers of flavor that practically melt in your mouth. This dish is a beautiful celebration of simple, wholesome ingredients brought together with love and patience, resulting in a truly comforting and unforgettable meal perfect for family dinners or special occasions.

Ingredients You’ll Need

Every ingredient in this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe plays an essential role, combining to deliver a perfect balance of flavors, textures, and colors. From the tender beef to the aromatic herbs and tangy tomato sauce, each element is simple yet indispensable for achieving the authentic taste you crave.

• 1.5 pounds beef top round or flank steak: Thinly sliced for tender rolls that hold the filling beautifully.
• 1/2 cup breadcrumbs: Adds a delightful texture and helps bind the filling together.
• 1/2 cup grated Pecorino Romano cheese: Infuses a salty, tangy depth of flavor.
• 2 cloves garlic, minced: Provides a fragrant, savory punch throughout the dish.
• 1/4 cup fresh parsley, chopped: Brings freshness and a pop of green so everything feels vibrant.
• Salt and freshly ground black pepper: Essential for seasoning all components perfectly.
• Olive oil, for searing: A rich, fruity base to brown the beef deliciously.
• 2 tablespoons olive oil: Used to sauté the aromatics and develop the sauce.
• 1 small onion, finely chopped: Adds sweetness and depth to the tomato sauce.
• 2 cloves garlic, minced (additional): More garlic power for the sauce’s heartiness.
• 1/4 cup dry red wine (optional): Adds complexity and richness when deglazing the pan.
• 28 ounces canned crushed tomatoes: The luscious base of the tomato sauce that hugs each braciole roll.
• Fresh basil or parsley, for garnish: A fresh, herbal finish to elevate the presentation and flavor.

How to Make Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe

Step 1: Prepare and Tenderize the Beef

Start by laying your thinly sliced beef on a clean cutting board. If the slices aren’t already thin enough, gently pound them with a meat mallet until about a quarter-inch thick. This ensures the meat is tender and flexible for rolling around that flavorful stuffing.

Step 2: Create the Flavorful Filling

In a mixing bowl, combine the breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, salt, and freshly ground black pepper. This vibrant blend will be the luscious heart inside each beef roll, melding cheesy richness with herbaceous garlic notes.

Step 3: Fill and Roll the Beef

Place a generous spoonful of the filling onto each piece of beef, then spread it evenly. Carefully roll each beef slice into a tight cylinder, enclosing the filling completely to lock in those flavors.

Step 4: Secure the Rolls

To keep everything intact during cooking, secure each roll with toothpicks or kitchen twine. This little step saves you from a filling escape and keeps your presentation neat and tidy.

Step 5: Sear the Beef Rolls

Heat olive oil in a large skillet over medium-high heat. Add the beef rolls, searing them on all sides until beautifully browned. This initial browning seals in juices and adds a wonderful caramelized flavor. Once browned, remove the rolls and set them aside.

Step 6: Build the Rich Tomato Sauce

In the same skillet, sauté the finely chopped onion until it turns translucent and soft, then add minced garlic and cook for just about a minute until fragrant. If you’re using red wine, pour it in now to deglaze the pan, scraping up every flavorful bit from the bottom. Let it simmer for a couple of minutes to meld and reduce.

Step 7: Simmer the Braciole in Sauce

Stir in the crushed tomatoes and season with salt and pepper. Nestle the seared beef rolls back into the skillet, completely immersed in the sauce. Reduce the heat to low, cover, and let everything simmer gently for 1.5 to 2 hours. This slow cooking softens the beef and infuses it with the rich tomato flavors. If the sauce thickens too much during cooking, simply add a splash of water to maintain a perfect consistency.

Step 8: Final Touches Before Serving

Carefully remove the toothpicks or twine just before plating. This ensures clean-looking rolls ready to be enjoyed alongside that luscious tomato sauce they’ve been simmering in.

How to Serve Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe

Garnishes

A sprinkle of fresh basil or parsley on top instantly brightens each plate with a splash of color and an aromatic herbal lift. It’s a simple touch that transforms the dish from rustic to restaurant-worthy.

Side Dishes

This beef braciole pairs wonderfully with creamy polenta, buttery mashed potatoes, or a bed of al dente pasta to soak up all that irresistible tomato sauce. A crisp green salad on the side adds freshness and balance.

Creative Ways to Present

Try slicing the braciole rolls into elegant, pinwheel-like medallions for a beautiful presentation that shows off the stuffed interior. Arrange them over pasta or polenta with a generous ladle of sauce, making your plate look as delicious as it tastes.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This gives you a rich, hearty meal ready to enjoy without extra effort.

Freezing

Freeze leftover braciole and sauce in a suitable container for up to 2 months. When freezing, it’s best to keep the rolls nestled in the sauce to help preserve moisture and flavor during storage.

Reheating

Reheat gently on the stove over low heat to warm through evenly without drying out the beef. Adding a splash of water or broth can help refresh the sauce’s texture. Avoid microwaving to keep the braciole tender and the sauce silky.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While top round or flank steak are traditional choices for their thinness and tenderness, you can also try eye of round or sirloin cut thin. Just be sure to pound the meat to an even thickness to ensure it cooks tenderly and rolls easily.

Is it necessary to use red wine in the sauce?

Red wine adds a wonderful depth and complexity to the sauce, but it’s completely optional. If you prefer not to use alcohol, simply skip it and deglaze the pan with a bit of beef broth or water instead—your sauce will still be delicious!

How do I prevent the beef rolls from falling apart during cooking?

Securing the rolls tightly with toothpicks or kitchen twine is key. Also, searing them properly before simmering helps develop a crust that holds everything together. Just be gentle when turning them in the sauce to keep the shape intact.

Can I prepare the braciole ahead of time and cook it later?

Yes! You can assemble and roll the beef the day before, then refrigerate until ready to cook. This makes for easy meal prep and lets the flavors meld more deeply overnight.

What can I serve with this dish for a complete Italian meal?

Traditional sides like creamy polenta, garlic bread, roasted vegetables, or a crisp Caesar salad complement the beef braciole beautifully. Don’t forget a nice Italian red wine like Chianti to elevate your dining experience!

Final Thoughts

There’s something incredibly rewarding about making this Traditional Italian Beef Braciole (Involtini) in Tomato Sauce Recipe from scratch. It’s a dish that truly brings people together around the table, filling the air with irresistible aromas and the promise of a comforting, lovingly prepared meal. Take your time with it, enjoy the process, and savor every bite—you’ll find it’s a recipe worth returning to again and again.

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