Why You’ll Love these Italian Braciole
Whether you’re seeking comfort food with Italian flair or looking to impress dinner guests, these authentic braciole will quickly become a favorite in your recipe collection.
I’m talking about tender beef rolls stuffed with savory Italian sausage, fresh parsley, and Parmesan cheese, then simmered in a rich red wine tomato sauce until fork-tender.
What’s not to love? The combination of textures—crispy exterior giving way to juicy meat and flavorful filling—creates a perfect bite every time.
And that sauce? It’s divine spooned over pasta as a side. Trust me, the heavenly aroma filling your kitchen alone is worth the effort.
What Ingredients are in Italian Braciole?
Traditional Italian braciole calls for thin slices of beef rolled around a savory filling, then slowly simmered in a rich tomato sauce until tender and full of flavor. The combination of meat, herbs, cheese and aromatics creates a dish that’s greater than the sum of its parts. I’m always amazed at how these simple ingredients transform into something so extraordinary when given enough time to meld together.
- 2½ pounds round steaks, trimmed of fat and pounded thin
- ½ pound Italian sausage, casing removed
- ½ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning mix
- 2 teaspoons salt (divided)
- ½ teaspoon lemon-pepper seasoning
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- ½ cup chopped carrot
- 1½ cups dry red wine
- 1 (16-ounce) can plum tomatoes
- 1 (6-ounce) can tomato paste
- 1 bay leaf
When shopping for your braciole ingredients, the quality of the meat makes a significant difference. Look for well-marbled round steaks that will stay tender during the long cooking process. For the Italian sausage, mild or hot works equally well—it’s just a matter of your heat preference. And while the recipe calls for dry red wine, choose something you’d actually enjoy drinking (never “cooking wine”), as its flavor will concentrate in the sauce. Many Italian home cooks swear by San Marzano tomatoes for their authentic dishes, but any good-quality canned plum tomatoes will create a delicious result.
How to Make these Italian Braciole
To make authentic Italian braciole, start by preparing the beef. Take 2½ pounds of round steaks, trimming away all fat, then cut the meat into 8 equal pieces. Pound each piece until very thin using a wooden mallet—this tenderizes the meat and creates the perfect foundation for rolling.
Next, prepare your delicious filling by combining ½ pound of Italian sausage (with casing removed) in a medium bowl with ½ cup chopped parsley, ¼ cup grated Parmesan cheese, 1 minced garlic clove, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon lemon-pepper seasoning. Mix these ingredients thoroughly until they form a cohesive stuffing.
Now comes the fun part—assembly! Spread about 2 heaping tablespoons of the sausage mixture onto each flattened steak, then roll them up jelly-roll style. You’ll want to secure each roll with wooden picks or tie them with kitchen string to maintain their shape during cooking.
Heat 2 tablespoons of olive oil in a Dutch oven and brown the beef rolls in batches, about 3-4 at a time, then set them aside. In the same pot, add 1 cup of chopped onion and ½ cup of chopped carrot, cooking until they soften, about 5 minutes. For best results, use traditional Italian cast iron cookware which distributes heat evenly and helps develop rich flavors in your sauce. The vegetables will absorb all those wonderful browned bits from the meat, creating a flavor foundation for the sauce.
For the final cooking stage, stir 1½ cups of dry red wine into the pot with the softened vegetables, scraping up any browned bits from the bottom. Add a 16-ounce can of plum tomatoes, 6 ounces of tomato paste, the remaining teaspoon of salt, and a bay leaf. Bring this mixture to a boil, then lower the heat to a gentle simmer.
Return the beef rolls to the pot, nestling them into the sauce, then cover and let them simmer for a full hour. This long, slow cooking allows the rolls to become tender while the flavors meld beautifully.
Before serving, don’t forget to remove the wooden picks or string from your braciole—nobody wants a surprise toothpick in their dinner! The finished dish should be meltingly tender with a rich, complex sauce that’s perfect for spooning over pasta or polenta.
Italian Braciole Substitutions and Variations
While authentic Italian braciole follows the classic recipe I’ve shared above, you’ll be happy to know there are several delicious substitutions and variations that can accommodate your dietary needs or pantry limitations.
Don’t have round steak? Try using flank steak, top sirloin, or even thinly sliced chicken breast for a lighter version.
Can’t find Italian sausage? Ground pork with additional fennel seeds and red pepper flakes works beautifully.
For a vegetarian twist, consider using eggplant slices instead of meat, stuffed with breadcrumbs, cheese, and herbs.
The red wine can be replaced with beef broth, though you’ll miss some depth of flavor.
What to Serve with Italian Braciole
Five perfect side dishes can transform your braciole from a simple meat dish into a complete Italian feast.
I recommend starting with creamy polenta or mashed potatoes to soak up that rich tomato sauce. Nothing beats the combination of tender beef rolls and starchy goodness.
A simple green salad with vinaigrette adds freshness, while roasted vegetables offer sweet contrast to the savory meat.
Want something traditional? Try sautéed broccoli rabe with garlic for a slightly bitter note.
And let’s not forget crusty Italian bread—perfect for that inevitable sauce-mopping that comes with any good braciole dinner.
Final Thoughts
After spending time perfecting this authentic Italian braciole recipe, I’m convinced it deserves a special place in your cooking repertoire.
These tender beef rolls, filled with savory sausage and herbs, represent the heart of Italian comfort food. The slow-simmering process allows all those rich flavors to meld together beautifully.
What makes this dish truly special? Perhaps it’s how the wine and tomatoes create that velvety sauce, or maybe it’s the anticipation that builds as the aroma fills your kitchen.
Either way, braciole transforms an ordinary dinner into a memorable occasion—without requiring professional cooking skills. Pure Italian magic on a plate.
