The Best Braciole

Discover the ultimate Italian comfort dish with "The Best Braciole," a hearty, flavor-packed classic perfect for dinner parties or cozy family meals. Thinly sliced beef top round is filled with a savory mixture of breadcrumbs, Parmesan cheese, fresh parsley, garlic, and toasted pine nuts, then rolled tightly and simmered to perfection in a rich tomato and red wine sauce. Slow-cooked for melt-in-your-mouth tenderness, this braciole masterpiece is as impressive as it is delicious. Serve it over a bed of pasta or alongside crusty bread to soak up every last drop of the robust, aromatic sauce. With its combination of traditional ingredients and expert cooking techniques, this braciole recipe is a must-try for anyone who loves classic Italian cuisine.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 2 pounds Beef top round, thinly sliced
• 1 cup Breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh parsley, chopped
• 3 cloves Garlic, minced
• 3 tablespoons Pine nuts, toasted
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 roll Kitchen twine
• 28 ounces Crushed tomatoes (canned)
• 2 tablespoons Tomato paste
• 0.5 cup Dry red wine
• 1 medium Yellow onion, diced
• 1 medium Carrot, diced
• 1 Bay leaf

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Lay the thinly sliced beef out on a clean surface. Use a meat mallet to pound each slice to approximately 1/8-inch thickness.

Step 3

In a medium bowl, mix together breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, toasted pine nuts, salt, and black pepper.

Step 4

Spread a thin layer of the breadcrumb mixture over each slice of beef, leaving a small border around the edges.

Step 5

Carefully roll up each beef slice tightly, starting from the narrower end, and secure the roll with kitchen twine.

Step 6

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef rolls on all sides until browned. Remove and set aside.

Step 7

In the same pot, add diced onion and carrot, cooking until softened (about 5 minutes).

Step 8

Stir in tomato paste, cooking for 1-2 minutes to deepen its flavor.

Step 9

Deglaze the pot with the red wine, scraping up any browned bits from the bottom.

Step 10

Add the crushed tomatoes and bay leaf. Bring the sauce to a gentle simmer.

Step 11

Return the seared braciole to the pot, ensuring they are submerged in the sauce. Cover with a lid.

Step 12

Transfer the pot to the preheated oven and cook for 2.5-3 hours, or until the beef is tender.

Step 13

Remove the kitchen twine from the beef rolls before serving. Serve hot, with the sauce spooned over the top.

Nutrition Facts

Serving size	2288.8 grams (2288.8g)

Amount per serving	% Daily Value*
Calories	3240

Total Fat 119.10g	153%
Saturated Fat 36.30g	182%
Polyunsaturated Fat 2.70g
Cholesterol 787mg	262%
Sodium 6465mg	281%
Total Carbohydrate 164.80g	60%
Dietary Fiber 25.30g	90%
Total Sugars 51.00g
Protein 349.20g	698%

Vitamin D 0IU	0%
Calcium 957mg	74%
Iron 44mg	246%
Potassium 7168mg	153%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 44.7%

Carbs: 21.1%